Parotta
Parotta is a Kerala-style layered flatbread made from a soft maida dough enriched with ghee, stretched thin and coiled to form flaky layers, then cooked on a tava until golden. Served with kurma or curry.
Ingredients
- sooji — 21.2 g (ground)
- Ghee — 2 tbsp (whole)
- All-purpose Flour — 3 cup (ground)
- salt — 1 tsp (whole)
- sugar — 1 tbsp (whole)
Method
- firstly, in a large mixing bowl take 3 cup maida, 2 tbsp rava, 1 tbsp sugar, 1 tsp salt and 2 tbsp ghee.
- rumble and mix well until the flour turns moist.
- now add water and start to knead the dough.
- add water slowly and knead to a smooth and soft dough.
- further add 2 tbsp oil, cover and rest for 1 hour.
- after 1 hour, punch and knead the dough again.
- knead until the dough absorbs all the oil.
- now pinch a ball sized dough and place in a bowl.
- add ¼ cup oil, cover and soak for 1 hour.
- now take the ball and roll gently.
- pull and spread as thinly as possible.
- cut into thin strips using a sharp knife.
- bring together the stips and pull slightly.
- now roll spiral, making sure all the strips are intact.
- with greased hand, pat and spread the dough.
- roll slightly thick, making sure the layers are intact.
- now place the rolled parotta onto hot tawa. make sure to grease the tawa well.
- cook on medium flame until the base is cooked.
- flip over and spread ½ tsp oil.
- cook on medium flame until both sides turn golden brown.
- crush the parotta gently, this helps to separate the layers.
- finally, enjoy kerala parrota with chana curry.
Common questions
- How many calories in one plate of Parotta?
- 409 kcal per plate.
- How much cooking time?
- 140 min — 120 min prep, 20 min cooking.