Monday, September 28, 2015

Parotta / Indian layered flat bread

Parotta is a layered flat bread prepared using maida or all-purpose flour. It is a most popular south Indian dish. Most of the restaurants and road side motel menus can never be complete without Parotta. The crunchy outer layer and soft inner layer gives more taste with a delicious mutton or chicken curry. It is definitely not healthy or diet-friendly dish, we can consume it once in a while for taste. In some parts of South India, they prepare deep fried parottas called poricha parotta. For healthier version, you can try this with wheat flour instead of All- purpose flour but the texture and taste will not be that good compared to the traditional recipe.

Prep time: 3 hours
Cook time: 30 mins
Total time: 3 hours 30 mins
All-purpose flour – 2 cups
Sugar – 2 tsp
Salt – as needed
Egg – 1
Water – as needed
Oil – as needed

1. In a large mixing bowl, combine all-purpose flour, sugar, salt, egg and prepare soft dough by adding enough amount of water.
2. Knead the dough for about 20 mins and allow the dough to rest for 2 hours.
3. Divide the dough into 7 or 8 small balls. Clean a surface in a kitchen and apply oil for rolling the dough.
4. Take one ball, flatten it and spread it using rolling pin as thin and transparent as possible.
5. Brush oil on the rolled dough and fold it like saree pleads from one end to another. Now rotate the dough into spiral roll.
6. Let the spiral roll sit for 15 minutes. Now roll the spiral dough, don’t roll it very thin.
7. Heat Dosa pan and cook the parotta till it turns golden brown on both sides. Once the parotta is cooked beat it with hand to define layers.

8. Serve hot with your choice of curry.