Try this recipe and scrap your comment!!!

Wednesday, November 12, 2008

Parota


Ingrediants:
  • 1kg Maida/All Purpose Flour.


  • 1 egg


  • 1/4 cup oil


  • Sugar - 1tsp


  • 1/4 cup milk


  • 1/4 cup ghee


Method of preparation:

  • Knead to a smooth dough by ghee,oil and if required water.


  • Keep covered for three hours.


  • Pat and knead well again till the dough becomes very smooth and elastic in nature. Make orange sized balls from the dough and roll out in to thin chappathi.


  • we can fold the chappathi like saree pleats and then make it into a ball again.


  • Spread ½ to 1sp oil on the ball and keep them covered for some time.


  • Then pat the ball gently on top and flatten into thick parottas using the hands or roti maker.


  • Heat the tawa and cook the parotta on both sides.


  • After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is hot.

2 comments:

Anonymous said...

Hi,

I wanted to know what happened to the egg please. I m going to make it with your recipe and just wanted to know as when I should add the egg. Cheers.

Gayathri said...

When you start making the dough, add the egg to it.

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