Parotta

                Parotta is one famous dish across Tamilnadu, Kerela, Srilanka and Malaysia. There are no streets in Tamilnadu without a roadside parotta shop. It is so amazing to watch the flipping of parotta in the air. Here in this recipe, I have made parottas in a different way. I have not done any flipping and making the pleats. Rather I have made strips out the thinned parottas. This way gives numerous layers and it is very easy to make without any skill set.

Ingredients:

1. Maida - 4 cups

2. Salt - 1 tbsp

3. Sugar - 1 tbsp

4. Baking soda - a pinch

5. Milk - 3/4 cup

6. Water - 1/4 to 3/4 cup
7. Oil - as needed
8. Butter - 2 tbsp
9. Ghee - 1/2 tbsp (optional)

✪ 1 US cup = 236 grams (approximately)
✪ The amount of water, milk, butter, ghee, salt are approximate.
✪ The above mentioned flour quantity yields 10 medium sized parottas.

Recipe:

Dough:

1.  In a bowl add water, sugar, salt, baking soda and milk. Mix everything. This way it will be easier to mix all the dry ingredients evenly.
2.  Add the flour to the mix and knead the flour to a soft dough. you can add water while kneading if needed. Dont add too much water initially.
3.  Add oil to the dough and close the dough with a wet cloth or a wet kitchen tissue.

4. After 1 hour or so, knead the dough again and make equal sized balls, apply oil and again close the balls with the wet towel and let it rest for another 2 hours.

Parotta:

1. In a bowl add softened butter, oil and mix well. You can also add ghee. Or you can skip both butter and ghee and use oil alone. This mix is for applying on parotta while rolling out. There is no proportion for the mix.

2.  Take a ball and close the remaining balls with the wet cloth. Roll out the ball into a thin sheet with the help of rolling pin. Do it on the counter so that it will be easy for thinning the paraotta. After thinning to the size of a chapathi, try to pull the sheet from all sides. The sheet will get elongated. Dont bother if it tears. Thin the border of the sheet with the help of rolling pin.
3. Now apply the oil mix on the parotta with a brush..

4. Cut small strips with the help of a knife. 

5. Gather all the strips and swirl into a circle. apply oil on it.

The below video will explain the process more clearly.

or click on the following link for the video
                                                       https://youtu.be/qCheb6IVs2A

6. Do the same for all the balls. It is important to rest the rolled balls for at least 10 to 20 minutes. If not rested, the layers may collapse. 

7. After resting, heat a tawa. Take a rolled ball and press it and flatten with hands. You can do so with rolling pin as well.

8. Cook the parotta on both sides applying oil if needed.

9. With 3 to 5 parottas stacked together, beat the parotta from all sides. This makes the layers to get separated.

 This way of making parotta gives more layers. Also it is easy to make. you can also make broad strips while cutting if you dont want more layers.

Try it out and share your comments. I will post the recipe of veg salna soon!