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Parotta Recipe

Parotta Recipe


Prep Time:1 hr
Ingredients:
  • Maida -3 cups (Plain flour or All purpose flour)
  • Salt-1 tsp
  • Sugar-1 tsp
  • Milk Boiled -1 cup 

Preparation:

  • In a Bowl, add maida, Salt & sugar and mix well. Slowly add milk & form a soft dough.  Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow  it to rest for atleast 2 to 3 hours.
  • Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls.
  • Take each ball and roll it like a thin roti using a rolling pin. Roll it as thin as possible.
  • Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare rest of the rotis and keep them greased. Allow to rest for 10min.
  • On the greased work surface, place each rosette & roll into parotta or use your palm & gently press the centre of the parotta.
  • Heat a tawa or skillet on high flame. Once the tawa heats up, place the thick parotta on the tawa & cook on both sides till golden brown on medium high flame.
  • Add oil as you roast on the hot tawa.
  • Prepare rest of the parotta in similar way. Now layer the parotta one above the other on the work surface. Using both your hands,crush them together.This helps to open up the layers of the parotta.
  • Crushing the hot parotta is an essential step that is not to be missed.
  • Parotta is all ready. Serve it hot with Chicken or mutton salna or chicken kurma or veg kurma.

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