Parotta
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Thread: Parotta

  1. #1
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    Default Parotta

    http://www.youtube.com/v/rqXZyIF_zAY WOW, azhaga panra intha ponnu. I am going to try this today

    Now the Recipe,

    Ingredients
    4 cup Maida
    ½ tsp Salt
    1 cup Water (approx)
    5 tsp Oil (for dough making)
    ¼ cup Oil (for kneading)
    ½ cup Oil (for shapping)
    ½ cup Oil (for toasting)

    Mix maida, salt, 5 tsp of oil, water. Knead to make a soft dough, like how we make for chappattis and puris. Put it in a bowl and close it with a plate, let it stay for 30 minutes. Meanwhile clean your kitchen counter to make a big work surface. Granite countertops works well , mica also is equally good. Now press the dough and knead it by slowly adding oil (1/4 cup) little by little. Repeat the process until the dough becomes very soft (20 minutes approx). Beat the dough , which ofcourse need expertise, but the same can be done by using a rolling pin. (10 minutes approx). Now make ten equal portions (4 cups maida yeilds only 10 parottas) and put them under a damp cloth or kitchen towel, this helps it from becoming dry.

    Take one portion and roll it as much as you can with a rolling pin, the funny part is, you can watch as you stretch, it rolls back, so apply oil say about a tsp for each parotta and stretch it to paper thin size. It might tear in some areas... thats ok. Stretch using your hands or use the rolling pin, oil makes the work easier.

    Again apply little oil on the stretched surface of the dough. Now using both your hands try making pleates and fold as you do that. Just like making a paper fan. Start from one side and finsih on the other end. Tap it a couple of times on the conter real fast inother to stretch it lengthwise. Start rolling it backwards from both ends to form a little heart shape. Keep on half of the heart on the other and press it with the center of your palm. Repeat the whole process for each parotta and store them back under the damp towel.

    Keep a tawa hot and ready while you do the last stretch. Flame should be on meduim high throughout the frying process. Now take one portion of the shped dough and slightly roll it lenthwise and widthwise with a rolling pin, just one side only. The other side should be the firm on the bottom do not flip while doing this. Transfer it straight to the tawa and let cook for few minutes, now flip on the other side and a tsp of oil, you will see it becoming fluffy, flip one more time and then put it back on the counter. Using both hands, try to beat it once, just like clapping, to seperate the layers. Serve hot with Chicken kuzhambu or kurma.

    Notes

    Can be refridgerated and reheated in a microwave.
    Leftover parotta can be scrambled with hand or with help of a food processor pulse it and make kottu parotta or muttai parotta.
    Some use egg in the dough to make parotta, but original recipe does not include egg. Whether you make kottu parotta or muttai parotta, you have to first make plain parotta and proceed from there.





    Shy
    Last edited by Shy; 01-14-2007 at 03:12 PM.
    I Geetham

  2. #2
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    ithu easy.........ican try it

    thanks for that................today's dinner parrota
    நான் பெரிது நீ பெரிது என்று வாழாமல் நாடு பெரிது என்று வாழ்வோம்!

  3. #3

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    Shy-> idhu ungalukke nalla irukkaaa...evening romba pasiyoda ukkandhuttu iruken

    idhukku recipe irundha yevlao nalla irukkum.

  4. #4

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    Quote Originally Posted by vennpuraa View Post
    ithu easy.........ican try it

    thanks for that................today's dinner parrota
    yennaku recipe theriyadhu also I'm not a parotta expert. I'm waiting for a good supper. Please kindly send me the parotta with kuruma

  5. #5
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    rotti suda theriumaa.....kiddathadda athemaathithaan recipeyum


    white floor water, salt ellaaam poddu mix panninaaa parotta maa ready:D
    நான் பெரிது நீ பெரிது என்று வாழாமல் நாடு பெரிது என்று வாழ்வோம்!

  6. #6

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    romba nacchu velai.....oru 5 parota pannurathukku...1 hour mela aagum pola irukke...

    yaso

  7. #7

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    My friend does it the same way... I love it
    Well-timed silence has more eloquence than speech....

  8. #8

    Default

    I have an easier way of making parotta.
    Over and out.

  9. #9
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    buy in shop??
    நான் பெரிது நீ பெரிது என்று வாழாமல் நாடு பெரிது என்று வாழ்வோம்!

  10. #10
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    Quote Originally Posted by coolian View Post
    I have an easier way of making parotta.
    Or, go to the place where they make one.. Shy
    I Geetham

  11. #11

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    I make those Malaysian Parathas you get in those Indian shops. Just fry (?) the thing, and you're good to go in 2 minutes!

    That video reminded me of my pizza-boy days...:-p
    Over and out.

  12. #12
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    </br> Shy
    I Geetham

  13. #13

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    really you made it,,wow :D

    looks like the frozen M.P's.....

    to see its really yummy,,,how about the taste ???
    Though you are a past Dream,I'm still wandering in that Dream....

  14. #14
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    nan yethum solalai.. nee vanthu taste panitu sollu Shy
    I Geetham

  15. #15

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    Wow, nice parottas Shy, got to try this one. Thanks for sharing.
    Have a nice day...... :D

  16. #16
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    shy ma'm:P romba nallathaaaan irukku........videovila paarthathaivida unkada betteraa irukkiramaathi irukku
    நான் பெரிது நீ பெரிது என்று வாழாமல் நாடு பெரிது என்று வாழ்வோம்!

  17. #17

    Default

    Shy,
    nalla vandhu iruku ....looks yummy

    But oil :D

  18. #18
    suriyan80 Guest

    Default

    wow:p nice Parotta

  19. #19

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    Everyone enjoyed watching parotta preparation. Now somebody pls post the recipe in recipes corner.

  20. #20
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    Quote Originally Posted by Teena View Post
    Everyone enjoyed watching parotta preparation. Now somebody pls post the recipe in recipes corner.
    first postla recipe include pani iruken Teena

    Shy
    I Geetham

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