Parotta

Parotta is my all time favourite dish. I tried making it a lot of times to get the perfect taste of it. It requires a lot of oil, but worth doing once in a while.

Ingredients:

4 Cups Maida or All Purpose Flour
1 cup of water (approx)
Oil as needed
Salt to taste

Method:

1. Mix Maida, salt and water in a bowl and knead it as you do for chapathis.
2. Then add oil to the dough and continue kneading until it becomes really soft.
3. Cover it with a damp cloth and set it aside for 2-3 hrs.
4. Make the dough into medium sized balls by applying oil to each one .
5. Press the dough with applying a spoon of oil in your counter tops or chapathi rolling board. It will have elasticity and as you start rolling it rolls back. So keep applying oil so that it doesn't stick to the rolling pin or board and does not roll back.
6. Now try to make pleats as you do for saree and make it to a ball shape(it should look like a ball with layers)
7. Apply some more oil to the circled dough and press it from the centre with your hands first and then with the rolling pin. Do not press it so hard as the layers will disappear.
8. Meanwhile heat the tawa with little oil for frying the parottas. Cook them until both the sides turn golden brown and crispy( It should be crispy because it tastes yummy when it is little crisp)
9. Once it is cooked,take it out and try to beat the parottas with your hands on both the ends for the layers to separate.
10. Serve hot with Kurma or Chalna.