Parotta is a favorite food in Southern India . Its a fast moving item in the menu card of most restaurants . Also many hotells and pushcart food vendors ,specialise in Parottas or Barottas . They are unique to Tamilnadu and Kerala .But this is not to be confused with the Paratha of Northern India , which is mainly prepared from whole wheat flour . Parotta is a soft , flaky layered thick bread which is made from Maida and is served with Kurma or Salna. The Parotta can be made in our kitchen and relished .
Ingredients
To make the dough
- Maida 4 cups
- Baking soda hald a teaspoon
- Ghee 4 teaspoons
- To make Pathir
- Rice flour one fourths of a cup
- Ghee half a cup
Method
- In a large bowl ,add the ghee with baking soda and rub well with your fingers till they froth.
- Add the flour and required amount of water . Knead well to make a firm dough .
- Let it stand for two to three hours .
- After that take roll out 4 to 6 balls of the dough.
- Roll each of them into big chapathis with a rolling pin. Lay them over a paper
- Mix rice flour and ghee and make a fine paste , which is known as ‘Pathir’ .
- Spread the Pathir on each of the Chapathis and place them one top of the other .Roll them into one thick Chapathi , to make a big thick cylinder,
- Cut the roll into 6 to 8 bits . Roll each bit into chapathis and roll again and cut them to bits . Roll this bits to Chapathi again by dusting them in flour and keep them one top of the other .
- Lightly roll the chapathis , which are one top of another, with a rolling pin. Repeat for each bit .
- Heat a Chapathi pan , put the rolled Parotta and add a teaspoon of ghee , all around .Shallow fry one side to golden brown and flip to the other side .
- When both sides are shallow fried , remove and serve with spicy vegetable kurma.
- Instead of Maida , wheat flour can be used to make the Parotta .
- Instead of ghee , non flavored oil can be used for making the Parotta ,
[/directions]
