There is no introduction needed for parotta. Its layered Indian flatbread made with maida flour. A popular south Indian street food originated in Sri Lanka, it is also known as Lacha paratha or Kerala parotta. Parotta goes well with vegetable/ chicken salna or any other kurma varieties.
- Maida – 2 cups
- Egg – 1 / Butter – 3 tsp
- Oil – ½ cup
- Salt as needed
- Sugar – ½ tsp
-
In a bowl add maida, egg/butter, 2 tsp. of oil, sugar, and salt.
-
Make it as a smooth dough by adding water little by little. Keep it aside for at least 2 hours.
-
After 2 hours make small balls from the dough.
-
In the countertop/table, spread oil and roll the dough balls thin.
-
Sprinkle 2 tsp of oil and some maida flour.
-
pleat lengthwise and roll it into a round shape.
-
Sprinkle more oil to set layers, cover it with a damp cloth and keep it aside for one more hour.
-
Heat the tawa, flatten the prepared dough and make parottas with medium thickness.
-
Cook on both sides, add 1 tsp. of oil each side while cooking, cook till brown spots appear.
-
Serve hot.
Step by Step Pictures
1. In a bowl add maida, egg/butter, 2 tsp. of oil, sugar and salt.
2. Make it as a smooth dough by adding water little by little. Keep it aside for at least 2 hours.
3. After 2 hours make small balls from the dough.
4. In the counter top/table, spread oil and roll the dough balls thin.
5. Sprinkle 2 tsp. of oil and some maida flour.
6. pleat length wise and roll it into round shape.
7. Sprinkle more oil to set layers, cover it with a damp cloth and keep it aside for one more hour.
8. Heat the tawa, flatten the prepared dough and make parottas with medium thickness.
9. Cook on both sides, add 1 tsp. of oil each side while cooking, cook till brown spots appear.
10. Serve hot.
