Homemade Parotta

Ingredients

Maida Flour - 2 & 1/2 cups
Salt  -  1/4 sp or to taste
Egg - 1 (only if prefered)
Milk (Boiled & cooled) - 1/2 cup to 3/4 cup
Vegetable oil / Refined oil - As required

Procedure

1. In a wide bowl, add maida and salt. Mix them well.

2. Break in the egg and mix together.

3. Add 1/2 cup of milk and get a soft dough. If required, add little milk or 2 spoons of oil

4. If the dough becomes a little watery, sprinkle little maida.

5. Knead the dough well adding required oil (may be on the counter-top for about 5 - 10 min)

6. Apply oil on the dough and cover it with a wet cloth. Let this rest for 4 - 5 hrs.

7. After 4 hrs, knead the dough again using little oil for another 5 min.

8. Divide the dough into 10 / 11 small sized balls.

9. Spread oil very generously on the counter top.Place a small ball and roll it with a rolling pin.

10. Roll it as thin as possible so that it become transparent and the counter top can be seen through it.(The dough may tear while rolling but never mind.)

11. Apply 2 spoons of oil on the rolled dough. Lift a corner with fingers so that it forms a folded pattern.

12. Roll from one end to the other. Apply oil on top and keep aside covered with a wet cloth.

13. Repeat the same for the remaining dough balls.

14. Place a dosa tawa on medium - high heat and apply a little oil.

15. Take a rolled out dough and gently press it with fingers until it is thin.

16. Lift and place it on the hot tawa. Apply oil on top.

17. When the bottom side is well cooked with brown spots on it, flip and cook the other side.

18. When the parottas are hot, take some 5 nos. on countertop and beat them from the sides to separate

the layers.

19. Serve hot with chicken Kurma / Mutton Curry / Vegetable Kurma

Note

1. Though Maida and All purpose flour mean the same, always use maida for parottas.

2. Vegetarians can avoid egg and simply use milk or just water. But they need to knead more to get a soft dough.

3. The more oil we use ,the better the parottas we get.

4. The more we knead, the tastier the parottas will be.

5.After applying oil on the rolled dough ball, little maida can be sprinkled to avoid the layers sticking to each other.

6. The rolled dough can be folded into layers by means of alternate foldings like that of saree pleets.

7. The tawa must be very hot. Never use electric griddles even at the maximum temperature.

8. While transferring to the tawa, transfer as such from the countertop. Do not change the top side to the bottom and vice - versa.

9. Do not flip the parotta often while cooking. May be twice and not more.
10. Chilli parotta or kothu parotta can be made from these parottas.

Tip

Guys normally  have more power & strength than girls. Thats why I always ask my hubby to knead the dough. Its just a simple help.This is a great secret for those excellent parottas.