Parotta | How To Make Parotta At Home With Step By Step Picture
Parotta one of the famous south Indian Roti is always a treat for many people. The Parotta is made with a different process making rolls of the dough that is being elasticated. It is a daily food for many people in Tamil Nadu. I have heard people speaking of Parotta party as treats among friends. In my family this becomes a breakfast or dinner often and as a kid I have always loved and watched my granny or mom making the spirals with the dough. I would love to share this recipe with you people with step by step pictures.
YIELD – 6 Parottas
Refined Flour /Maida- 3 cups
Butter – 1 1/2 tbsp.
Salt – as required
Oil – as required
Mix the refined flour, butter, salt together and make a loose dough which resembles a chappathi dough.
Now divide the dough into 6 equal balls.
In a bowl put the balls and add oil until all the balls are submerged.
Leave it for atleast 2 to 3 hours.
Now the dough will become more elastic in nature.
Grease a plain flat surface.
Take a ball and spread it with the hands to a big circle which is so thin.
Now pull out the edges to make it more thinner that it doesn’t tear or form more holes.
Now holding one end make fleets as you make in a saree.
Now roll the long dough to spirals and fold the end into the center.
Flatten it with the center of your palm.
Now you can either deep fry it in a flat tawa or just roast it on both sides as we do in chappathis with less oil drizzled around.
The parotta is ready to serve. Serve it with any curry of your choice.
If you want to make onion cheese paratha, spread chopped onion and cheese to wide spread dough and close on four sides and cook it on both sides.