Parotta is usually called as parotta over here.Here in Madurai there are so many parota shops,They usually serve parotta with a lovely salna,it will be so nice to have on a rainy day.The Parotta they make is entirely different there are so many methods in doing that,they will just throw the dough in air to make it thin but it doesn’t work for me.But this recipe is so simple and the parotta even turns out so flaky and so soft.So every one can try it.
Preparation Time : 30 mins
Resting Time : 4 Hours
Cooking Time : 45 sec to 1 min per paratha
Serves : 4 to 5
All Purpose Flour / Maida – ½ kg / 500 grams
Warm milk-300 ml
Oil – 2 tblspn + more for frying paratha
Salt to taste.
For Making Paste:
Oil – 1/2 cup
All Purpose Flour / Maida – 1/2 cup
- Mix every ingredients in a mixing Bowl and form a dough,cover it with a damp cloth and let it rest for about 4 hours.
- In a bowl add around ½ cup of maida and pour in some oil and make it into a smooth paste and set aside.
- Divide the Dough in to equal portions.
- Take a dough ball and spread it into a thin chappati,Add in a tblspn of maida oil over the chappati and spread it evenly.Now with a sharp knife cut strips on the chappati,pull all the strips together and curl it into a round,Apply some oil on the dough ball and set aside on a oiled plate.Make every dough ball the same way.After that cover the plate with some damp cloth and set it aside for about 1 hour.
- After 1 hour take the dough and make it to a slightly thicker Parata.
- Heat a tawa on high heat and place the parata over the pan and cook the parata on both sides by applying oil till it is golden brown.
- Make some 5 parata the same way,then stack them together and crush them with your both hands vigorously till the flakes separates.
- Put them in a Hot case and repeat the process until everything is done.
- Serve them hot with your favorite curry.