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!

Salna / veg salna / empty salna

                            This salna is a plain one which is usually named empty salna as it has no veggies in it. This is a great combo for Parottas. Also it tastes great with chapati, Idly and dosa too... This is a very simple and easy recipe. The taste and flavour of this salna reminds us of the roadside shops...

Ingredients:

1. Onion - 2 (medium size) 

2. Tomato - 1 (medium size)

3. Cinnamon - 1 inch stick

4. Cardamom - 1

5. Cloves - 4

6. Black stone flower (Kalpasi) - a small piece

7. Coriander seeds - 1 spoon

8. Fennel seeds - 1 Spoon

9. Cumin seeds - 3/4 spoon

10. Ginger - 1 inch piece

11. Garlic - 2 to 3 pods

12. Curry leaves

13. Coriander leaves

14. Grated coconut - 3 tbsp

15. Roasted chana dal - 1 tbsp

16. Cashew nut - 3 to 4 pieces

17. Chilli powder - as needed

18. Turmeric powder - as needed

19. Salt - as needed

(You can also add other whole garam masala spices like star anise, marathi moggu etc)

Recipe:

1. Heat a pan and add oil. Once the oil is hot, add cinnamon, cloves, cardamom, black stone flower, coriander seeds, fennel seeds, cumin seeds. Roast for a while. You will get a nice aroma. Add chopped Onion (1), ginger, garlic and curry leaves. Saute for a while. Add Tomatoes. Once the tomatoes are well cooked, add the grated coconut. Saute for few minutes and switch off the flame. Allow the mixture to cool down. You will feel the nice aroma of salna at this stage itself.

2. Once the mixture is cool, grind it to a smooth paste along with few cashews and roasted chana dal by adding water. Don't add too much cashews and roasted chana dal.. It will spoil the taste of the salna.

3. Heat a pan and add oil. Add the remaining one chopped onion and curry leaves. Saute well. Sautéing the onions for a long time gives nice flavour to the salna. You can also temper whole garam spices before adding onion. That step is purely optional. Add the grounded paste and saute the paste for a minute. Add half of the chopped coriander leaves. You can add chopped mint leaves too. Add chilli powder, turmeric powder and salt. Add water to make the gravy thin. Allow the salna to boil. The oil gets separated when the salna is ready. Swith off the flame and garish with the remaining coriander leaves. 

Notes:

1. If you are want to increase the quantity of the salna, along with doubling the ingredients, add poppy seeds while roasting.

2. The recipe can be made even simpler by replacing coriander seeds, fennel seeds, cumin seeds with coriander powder, fennel seeds powder, cumin powder respectively. 

3. Use kashmiri red chilli powder, if you prefer a nice red colour for the salna.