Crispy flaky parotta is the most interesting paratha to make & delicious to eat as well....It is amazing to see the making of parotta in a street stall & they are more tasty as well...
I remember we ( my family)in our school summer holidays had been to a temple festival (ullsavam) it was a crowd people coming from different places to see the function & also varieties of food stalls, On one of those days i was enjoying a drama on stage sitting on a compound wall behind me was the parotta stall i just turned around & i was admiring the chef making parotta in a stall he so easily flies the dough into the air to expand it instead of rolling it & with a twist with his hand rolling into spiral balls & the result is wow a crispy & flaky parotta & the best memory was that when i turned my head sideways i was surprised to see my dad next to me also enjoying the making of parotta 😁
I tried to do the same way (No ...Not flying the dough into the air 😁 but rolling the dough & making spiral balls & those days i had used dalda / vanaspati so when the parotta was cold it became stiff & was a disaster.. I tried many times making it with oil even though i was improving i was not satisfied..Then i had a guest from Kerala she told me to roll the dough & pleat it like a you pleat saree & roll it....That's how i got to learn to make a parotta ...
Enjoy the crispy flaky parotta with any non-veg curries or veg korma..
Ingredients :
I remember we ( my family)in our school summer holidays had been to a temple festival (ullsavam) it was a crowd people coming from different places to see the function & also varieties of food stalls, On one of those days i was enjoying a drama on stage sitting on a compound wall behind me was the parotta stall i just turned around & i was admiring the chef making parotta in a stall he so easily flies the dough into the air to expand it instead of rolling it & with a twist with his hand rolling into spiral balls & the result is wow a crispy & flaky parotta & the best memory was that when i turned my head sideways i was surprised to see my dad next to me also enjoying the making of parotta 😁
I tried to do the same way (No ...Not flying the dough into the air 😁 but rolling the dough & making spiral balls & those days i had used dalda / vanaspati so when the parotta was cold it became stiff & was a disaster.. I tried many times making it with oil even though i was improving i was not satisfied..Then i had a guest from Kerala she told me to roll the dough & pleat it like a you pleat saree & roll it....That's how i got to learn to make a parotta ...
Enjoy the crispy flaky parotta with any non-veg curries or veg korma..
Ingredients :
- 1 & 1/2 cup maida / all purpose flour.
- 1 tbsp sugar.
- 1/2 tsp salt.
- 1/4 tsp ajwain ( optional)
- 3/4 cup milk or more if required.
- Oil for the dough & to apply on parotta.
Method :
In a bowl add the maida, salt, sugar 2 tbsp oil &mix it well..Make a soft dough with milk & knead it for 10-15 min then cover it & let it rest for 2 hr...
- After 2 hr apply oil on your hand & knead it for another 5 to 10 min..Next make orange size ball & let it rest for 5 min...
- Next roll the dough thin round shape to large size apply 2 tsp oil & grease it all over evenly..
- Sprinkle all over with the flour..
- Next start pleating them.
- Stretch the pleated dough as much as possible apply oil over it & sprinkle flour..
- Now begin to roll them from both sides as you can see in the above image 👆
- Next secure the end together & press gently keep aside..
- Repeat with other & keep aside for 5 min..
- Now roll into a semi thick circle ( like a chapati ) &Fry the parottas on medium flame on a chapati tawa ..
- Cook on both side applying oil till it's done & brown spots appears.. Slightly crush the parottas to form layers..
- Serve hot with your favorite curries... I enjoy the parotta's with non-veg curies...Click on to my chicken recipes or mutton recipes try it...😋👌
