Friday, February 1, 2013

Homestyle Parotta

‘A’ leads letters; the Ancient Lord
Leads and lords the entire world. – Thirukural

My mom cooks parotta very well; layered parotta will be very tasty. Usually she used to prepare parotta on Sunday, I and my father enjoy parotta watching Sunday programs. Still now before preparing parotta, I will ring my mom and get few tips.
Preparation time : 3 hours
Cooking time: 20 minutes
Makes up to 15-16 parottas

APF (Maida)- 3 cups
Milk - 1 cup
Butter - 3 tsp
Rice powder - 1 tsp
Oil – ½ cup
Salt to taste

How to make
Mix APF, warm milk, butter 2 tsp and salt. Let it rest for 2 hours or more.
Then divide the dough into equal size ball .
Take one ball then roll out very thin circle, using a rolling pin.

Mix one teaspoon rice flour with one tsp butter and make a paste.After rolling out very thin circle, apply little paste over it.

Then make fleets with the circle.

Pull both the ends of the fleet and try to expand it without breaking it.

 Make a circle with the fleets, apply little oil over it. And let it rest for 30 minutes.

Again roll out a thick circle.

Then heat a pan and cook parotta on both sides till the brown spot appears.
Serve hot with channa masala or with Potato peas masala. Also all types of kuruma goes well with parotta. Try with muttai kuruma.

Sending to this event:

Walk through memory lane - Gayathri kumar

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