Friday, November 11, 2011

Layered Parotta

This layered paratha / parotta is a very famous food back home, and we never make this at home. You can get all varieties of parottas in every nooks and corners of Coimbatore. Being far away from home sometimes gives opportunities to recreate the food we love! :)

My hubby loves this parotta very much. Being lazy (always) and diet concerned (seldom), I will make this once in a blue moon! ;) Here is the egg free version,you can add egg, its purely optional. The process looks like longer, but if you do it in between the routine works, you won't feel it and its worth trying it.


Ingredients
All purpose flour-2cups
Milk-1/2cup
Warm water-1/2cup
Baking powder-1teaspoon
Sugar-2teaspoons
Salt
Oil- as required! ;)


Method
Add baking powder,sugar and salt with (Boiled & Cold) milk,mix well.

Take the flour in a bowl, add the milk and mix it slowly. Then add water little by little and knead the flour.

Add 2 tablespoons of oil, after the flour becomes non-sticky and knead it well for 10-15minutes.

Apply a generous coat of oil on the dough, cover it with a damp cloth, and keep it aside for at least an hour,preferably 2 hours.

Make uniform sized balls, by kneading and rolling the dough into each ball, apply oil and keep it covered for at least 30 minutes,preferably an hour.

Now oil the surface on which you are going to roll the parottas, and roll a portion into very very thin disk. (If the dough is in a perfect condition, you can roll it so thin].

Sprinkle little oil on the rolled parotta and fold it as shown in the picture. Roll it carefully into circles, apply oil and keep it covered. Continue the process and complete the dough.

Arrange the rolled circles in an airtight pan, keep aside for at least 30 minutes, preferably an hour.


Heat a griddle on medium heat, take a rolled parotta, gently roll it into circular disc, put in on the griddle, Sprinkle oil..let it cook on one side, flip it over, sprinkle little oil and press it gently with the ladle.

Take it out from the griddle, keep it on the table top,beat it between your palms. This will help to remove the brown spots and get the nice layers.

Flaky and soft parottas are ready to enjoy with your choice of Kurma!

16 comments:

  1. Super flaky paratha,just inviting.

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  2. This parotta is quite an effort.. you have done it patiently and beautifully...
    Krithi's Kitchen
    Event: Serve It - Savory Baked

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  3. Hey you have got a super flaky layered porottas....Love them...yumm...

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  4. Very delicious and tempting porottas.. looks awesome :)

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  5. One of the many food that make me miss home more...love this soft and flaky parotta with some salna.....

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  6. i love this paratha very much. i used to eat it in dabhas. tasty paratha.u hv done good effort

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  7. your parota and capsicum gravy super..

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  8. Delicious flaky parathas. Explained in a best way. Thanks for sharing.

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  9. yummmmmmmmmmmmmmmmmmmmy these r my hot favourite parathas which we call as malabari parathas and have once in a while.

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  10. super layred pratha
    1st time here .do visit my blog

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  11. perfectly done.. fabulous pictures..what a connection.. we also make it at home and was also doing a post on this.. the egg version.. will be posting soon..

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  12. once i tried this paratha...urs looks very soft and perfect...

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  13. Very good Mahi. Till now I made it only once. But whenever I go out for dinner, I order this only if am in indian restaurant.

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