In India whenever i go to restaurant look for parotta in menu card. After coming to USA, i never got the perfect Indian parotta. Mostly its all frozen.So decided to make at home myself. Parotta is usually made with maida and lots of oil. If your are fitness freak you can also make in wheat flour. But to get perfect Indian parotta you need maida.
I usually make parotta, cut to pieces , add the kuruma or salna and soak nicely. Then i enjoy the juicy parotta. Let us jump to recipe.
- Cuisine: Indian
- Course: Dinner
- Prep time: 3hr + 1hr + 20mins
- Cook time: 15mins.
Ingredients:
- Maida – 2 cups
- Salt as required
- Oil 6 tbsp
- Water to form dough
- In a bowl add maida, oil and salt. Mix well. Add water slowly and form a soft dough. Keep kneading the dough for 10-15mins. The more you knead the dough will be soft.
- Add 1-2 tbsp of oil and combine nicely with dough , cover with clean cloth and rest it for 1hr to 4hr. The more the dough is allowed to rest you will get excellent parotta.
- Now take the dough and make equal size smooth balls. I got 6 balls. Apply 1 tbsp of oil , cover and rest it for another 1 hr.
- After an hr take one ball and stretch it to thin sheet by hand or rolling pin. If any hole appears thats okie.
- Now pleat the sheet and roll to spiral. Do the same with all the dough balls.
- Cover and allow them to rest for 20mins.
- Take the rolled balls and flatten by hand gently.
- Heat a dosa tawa and cook the parotta on medium flame. Add 1 tsp of oil. Cook both sides of parotta crispy.
- Once cooked transfer to plate and serve hot.
- Parotta can be served with kuruma or salna.
