Parotta

This parotta reminds me of the road side shop cooks stretching the parotta dough like a gargantuan rubber bands and sweeping oil onto their jumbo tavas with a small coconut leaf rib brooms. Well I can never mimic that dexterity of roadside masters, but definitely try to make decent and  hygienic parottas! 

 

Basic Recipe,

Make a moist dough with maida or all purpose flour, soak it for half an hour stertch the dough and roll and toss them on the tava.

Ingredients:

1 cup All purpose flour or Maida.

Water

2 Tbsp oil

Salt to taste.

Method:

Make a moist dough with the above mentioned ingredients and let it sit covered for at least half an hour.Knead the dough well on to a hard surface. (Island or the counter)

Take small balls of the dough and make thin chapathis out of it.

Dribble some oil and sprinkle corn flour over the chapattis spread them well over the chapatti surface.

Now pleat the thin chapatti and make a roll out it.

Roll the swirled rolls into chapatti again and toss them over hot tava with oil.

Serve the parottas with hot Kurma.