Tuesday, May 6, 2008

How can we make Parotta

1. ½ kg refined flour
2. 1 egg
3. 1 tsp sugar
4. 1 dsp curd (not too sour)
5. Milk as required
6. Salt to taste
7. Vegetable fat or ghee

1. Mix together ingredients 1 to 6 and make a loose dough. Pound and knead the dough for several minutes till it becomes soft and smooth. Cover with a wet cloth and leave the dough aside for 4 hours.
2. Knead again before making the parotta. Break a portion of the dough and shape it into a limesized ball. Roll it out, round and thin, on a floured stone or board. After rolling, spread warm ghee or fat on it. Now pleat lengthwise from one end to the other and twist into a round.
3. Flatten it again with the palm and fingers of your hand or roll it softly without applying pressure. Then cook on a hot, greased iron pan till both sides are well done.
4. Pile three or four parottas together and compress between your palms. This will separate the layers.

You can use water instead of milk, but the latter makes softer parottas.

To serve 7

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