Thursday, July 10, 2008

Layered Parotta

This is an experiment that I tried after seeing Cham 's Layered parotta recipe. I like layered Parotta and have been searching for a good recipe.This is actually tedious work if you are a beginner(which I am). So I did not take any photos at all.But it turned out well (That's a surprise)

Maida/All purpose flour:1 cup
Baking Soda :1/4 tpn
Hot water:1/2 cup
Oil - 2 tspn + 4 tbspn
Salt - as per taste

Mix in a big bowl flour,salt,2 tspn oil in hot water.Make a dough and smear with oil/butter and cover it. Let it rest for a few hours or overnight.By that time it will have doubled in size. On a floured surface divide the dough into equal sized balls. There will be 5 or 6 balls only. Take a ball of dough and roll it out into a really thin disc.Brush some oil on the disc.Then fold from one end to the other like a fan or rather the folds of a saree.You will get a fan/saree pleats and hold it together and roll from one end to another to close it into a small ball.Roll out gently to obtain a thick disc -neither too thick not thin but with folds clearly seen.You should not put any pressure as it will flatten the layers.(Click here for Cham's pictorial version). Do so with other balls.
Fry on a tawa on either sides until they are brown.Serve with gravy.


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