Parota is the layered flatbread made from maida flour. Its soo flaky and soo soft. Whenever parota struck my mind, the best combi I get is the chicken curry :)
Its a long process and was a bit tough for me though it was a first try. But the result was great as expected. I followed the recipe of one of my best inspiration Tarla dalal :)
INGREDIENTS
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1 1/4 cup Maida
1/4 tsp Baking soda
1 tsp Sugar
1 tbsp Oil
Salt to taste
1/2 tsp Oil of kneading
4 1/2 tsp oil for brushing and greasing
METHOD
Combine all the ingredients in a deep bowl and knead into soft dough appro 1/2 cup of hot water. Cover the dough with damp muslin cloth and keep it aside for an hour. Knead again using 1/2 oil till smooth. Divide the dough into 6 small balls. Now grease the platform with 1/4 tsp oil.Rub it properly so that dough does not stick. Roll the dough as much as you can stretch. It should be as thin as a paper. Add 1/2 tsp of oil and spread it evenly. Now need to pull one corner of the dough and stretch like a fan, bringing all the sides together. Roll it over again from one end to the other end to form a swiss roll seal the open end tightly at the bottom in the center. Apply some over this. Cover it with a damp cloth and let it rest. Heat tawa. Now take ball out and start spreading into thick roti and put it on the tawa. Apply ghee or oil and cook them on both the sides. Place them on plate and start crushing vigorously till the flakes separates. Repeat the same with rest of the dough.
Enjoy!!
Its a long process and was a bit tough for me though it was a first try. But the result was great as expected. I followed the recipe of one of my best inspiration Tarla dalal :)
'
1 1/4 cup Maida
1/4 tsp Baking soda
1 tsp Sugar
1 tbsp Oil
Salt to taste
1/2 tsp Oil of kneading
4 1/2 tsp oil for brushing and greasing
Combine all the ingredients in a deep bowl and knead into soft dough appro 1/2 cup of hot water. Cover the dough with damp muslin cloth and keep it aside for an hour. Knead again using 1/2 oil till smooth. Divide the dough into 6 small balls. Now grease the platform with 1/4 tsp oil.Rub it properly so that dough does not stick. Roll the dough as much as you can stretch. It should be as thin as a paper. Add 1/2 tsp of oil and spread it evenly. Now need to pull one corner of the dough and stretch like a fan, bringing all the sides together. Roll it over again from one end to the other end to form a swiss roll seal the open end tightly at the bottom in the center. Apply some over this. Cover it with a damp cloth and let it rest. Heat tawa. Now take ball out and start spreading into thick roti and put it on the tawa. Apply ghee or oil and cook them on both the sides. Place them on plate and start crushing vigorously till the flakes separates. Repeat the same with rest of the dough.
Enjoy!!
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