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Parotta is a layered flat bread made of flour/maida. It is available as a street food and in restaurants across Karnataka, kerala, tamilnadu. It is usually eaten with vegetarian kurma or chicken.

INGREDIENTS

  • Maida/flour           2 teacup
  • Water                     3/4 -1 teacup
  • Sugar                      1 tsp
  • Salt to taste
  • Olive/refined oil   1/2 tea cup

METHOD

In a large vessel add maida, sugar and salt and mix it well. Add little water at a time and make a soft dough. Add a tbsp of oil and knead it well for another 5 minutes.

Cover the dough and rest it for 1-2 hours. Divide the dough into six balls.

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Grease your work surface with oil. Grease each ball with oil. With the help of a rolling pin spread the ball into very thin sheet.

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The shape and tears doesn’t matter. Now lift the ends and make it into pleats.

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Once it is pleated roll one end towards the other end and tuck the end. Repeat the same with the other balls.

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Let it rest for 10-15 minutes. Add oil and roll them out into thick parotta.

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Heat a flat frying pan. On medium heat place a parotta on the pan, drizzle oil on both sides and cook till it becomes golden brown. Repeat the same.

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Now place all parotta together on your work surface and using both your hands crush them together.

Serve it hot with non veg / veg kurma.

 

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