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Parotta recipe

You need:

All purpose flour - 2 cups

warm water to knead

Salt to taste

Baking soda - 1 tsp

Oil - 1/2 cup or as required

Combine maida/ all purpose flour, soda, water and oil as needed. Knead it well, more than you do for rotis. Close it with a moist cloth and set it aside for 2 hrs.

After 2 hrs, divide the dough into 10 equal sized balls. Make sure they are as big as a tennis ball. 

Before you start rolling, oil the surface where you will be rolling. and apply 1 tsp of oil on the dough and roll with a rolling pin. Don't worry if it tears or for the shape. 

Now, apply a little oil and roll as if you roll a mat.

Then holding the rolled dough, roll like a spiral and set it aside.

Do this for all the dough balls.

Make sure you keep this rolled ones in a moist container as they tend to get dry on the top.

Now, roll out this spiral shaped ones gently. They will be too tender. If you find them sticky, add a tsp oil. And remember they will not come big a rotis. They will be of small size. 

Heat the pan, and add one rolled parotta. add oil on the sides. when it is cooked, flip it and add oil again. 

Take the parathas and hold then between your hands and gently twist (very little) and clap your hands as if you are having a infant hand in between. 

This is just to show the different layers that comes in our parotta. 

Serve hot with serva or Salna.