Parotta or Porotta is a Subcontinental layered flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in Kerala, Tamil Nadu and widely available in other states like Karnataka, Maharashtra and countries like Malaysia, United Arab Emirates and Sri Lanka.
Ingredients
1 to 1 1/2 cups maida (all-purpose flour)
1/4 cup curd
Salt to taste
pinch of sugar
1/4 tsp cooking soda
Water if needed
Make a soft dough using the above ingredients and keep covered for a minimum of 1 hour.
Procedure
Divide the dough into equal portions and make balls
Roll the ball into a thin roti
Pour 1 -2 tsp ghee on it and apply all over it
Roll it( as we used to make paper fans)Then coin it into a ball again
Roll it into a thick paratha
Cook on tava with 2 tsp of ghee on both the sides
Serve hot with any gravy.
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