Ingredients:
Plain flour/Maida - 1 cup
Oil - 5 tablespoon or as needed
Salt - as per taste
Water - 1/4 cup or as needed
In a mixing bowl add in the maida, salt and 3 tablespoon of oil. Mix these 3 well and add in water slowly forming a firm yet soft dough.
Work the dough for at least 15 mins while adding the rest of the the oil. At times, you might need a bit more of oil, so save a tablespoon of oil in the end. Once the dough is ready cover it with a damp cloth for half hour before we start rolling out the parotas.
Make small balls out of the dough. I prefer to oil my counter top and my rolling pin instead of dusting them with maida. Roll out the small balls to almost thin transparent sheets, it need not be perfectly round in shape. As long as you rolled it out very thin, it should be fine.
Now its the tricky part. Apply a generous amount of oil to the rolled out sheet and start pleating it from one end of the sheet, continue till you pleat the entire sheet. Hold one end of the pleated sheet and coil it, tucking the end underneath the coil.
Reapply a little bit of oil on the counter top and roll out the pleated, coiled dough. Since its coiled, it should roll out into beautiful rounds. Vola your parota is ready to be cooked.
You may add ghee or oil to the tava/pan and cook the parota both sides till they crisp up.
I love chicken or mutton gravy with this parota.
Plain flour/Maida - 1 cup
Oil - 5 tablespoon or as needed
Salt - as per taste
Water - 1/4 cup or as needed
In a mixing bowl add in the maida, salt and 3 tablespoon of oil. Mix these 3 well and add in water slowly forming a firm yet soft dough.
Work the dough for at least 15 mins while adding the rest of the the oil. At times, you might need a bit more of oil, so save a tablespoon of oil in the end. Once the dough is ready cover it with a damp cloth for half hour before we start rolling out the parotas.
Make small balls out of the dough. I prefer to oil my counter top and my rolling pin instead of dusting them with maida. Roll out the small balls to almost thin transparent sheets, it need not be perfectly round in shape. As long as you rolled it out very thin, it should be fine.
Now its the tricky part. Apply a generous amount of oil to the rolled out sheet and start pleating it from one end of the sheet, continue till you pleat the entire sheet. Hold one end of the pleated sheet and coil it, tucking the end underneath the coil.
Reapply a little bit of oil on the counter top and roll out the pleated, coiled dough. Since its coiled, it should roll out into beautiful rounds. Vola your parota is ready to be cooked.
You may add ghee or oil to the tava/pan and cook the parota both sides till they crisp up.
I love chicken or mutton gravy with this parota.
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