Parotta (preparation time 3hrs (including resting time of dough))
When young we used order this dish when ever we go to hotel because this was one dish which mom didn't make. When we went to college mom made this and we tried in our home it was fun. It came out well. Before marriage mom will ask me to cook the rare dishes along with her so that it will be easy to make. So i learnt how to make parotta, Channa masala, noodles, samosa, etc. These are not our regular dishes but we used to make occasionally. This is one of my favourite dish.
After serving this dish surely everyone will place a loving request to make atleast once a month. All the best.
Now i used to make these dishes as healthy as possible. If you have help you can make in large quantity else you can do it for your family. Slightly time consuming process.
Ingredients:-
Maida - 250 gms
Butter - 1/2 tsp
Sugar - 1 tsp
Salt - to taste
Vegetable oil - 3 tbsp
Preparation method:-
In a mixing bowl add maida flour, butter, sugar, salt and mix well. You can add 1/2 tsp of oil and mix the flour well.
Add water as required and make a tight dough (as you make for chapathi). Apply little oil and beat well so the dough will be shinny and soft.
Apply oil over the dough and leave for 3 hrs (you can leave it for 4 hrs also).
After resting time make small balls (big amla size). Using rolling pin make a thin circle. Apply oil over the circle along with dry maida flour. Mix this well and spread over the circle (this helps to make layers for the parotta).
Now fold the circle like flip flop (During school days we used to fold the paper for making fan hope you remember it, i think you people remember the same way you have to fold or fold like saree pleats). Keep this folding and roll to circle so that the circle contains layers on the side.
Dust flour over the circle and make slightly thick circle using the rolling pin.
The layers will be visible in the circle you made.
Now heat the tawa and put the rolled parotta over hot tawa. When cooked on one side turn the parotta and add oil on the sides of the parotta. This helps to cook parotta well on both sides.
When brown spots appear the parotta is cooked well.
Transfer to a plate and tap the sides of cooke parotta while it is hot so the layes of parotta will get seperated. You can take this with vegetable kurma or beetroot kuruma.
Try it out and provide your inputs.
When young we used order this dish when ever we go to hotel because this was one dish which mom didn't make. When we went to college mom made this and we tried in our home it was fun. It came out well. Before marriage mom will ask me to cook the rare dishes along with her so that it will be easy to make. So i learnt how to make parotta, Channa masala, noodles, samosa, etc. These are not our regular dishes but we used to make occasionally. This is one of my favourite dish.
After serving this dish surely everyone will place a loving request to make atleast once a month. All the best.
Now i used to make these dishes as healthy as possible. If you have help you can make in large quantity else you can do it for your family. Slightly time consuming process.
Ingredients:-
Maida - 250 gms
Butter - 1/2 tsp
Sugar - 1 tsp
Salt - to taste
Vegetable oil - 3 tbsp
Preparation method:-
In a mixing bowl add maida flour, butter, sugar, salt and mix well. You can add 1/2 tsp of oil and mix the flour well.
Add water as required and make a tight dough (as you make for chapathi). Apply little oil and beat well so the dough will be shinny and soft.
Apply oil over the dough and leave for 3 hrs (you can leave it for 4 hrs also).
After resting time make small balls (big amla size). Using rolling pin make a thin circle. Apply oil over the circle along with dry maida flour. Mix this well and spread over the circle (this helps to make layers for the parotta).
Now fold the circle like flip flop (During school days we used to fold the paper for making fan hope you remember it, i think you people remember the same way you have to fold or fold like saree pleats). Keep this folding and roll to circle so that the circle contains layers on the side.
Dust flour over the circle and make slightly thick circle using the rolling pin.
The layers will be visible in the circle you made.
Now heat the tawa and put the rolled parotta over hot tawa. When cooked on one side turn the parotta and add oil on the sides of the parotta. This helps to cook parotta well on both sides.
When brown spots appear the parotta is cooked well.
Transfer to a plate and tap the sides of cooke parotta while it is hot so the layes of parotta will get seperated. You can take this with vegetable kurma or beetroot kuruma.
Try it out and provide your inputs.
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