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Sunday, February 28, 2016

KERALA PAROTTA



I would never recommed you to eat Parotta every day. Once a month is fine if you are craving for it. I say this because of health reasons. One of the main food eaten in India is Parotta. I have seen people after work heading to thattu kada (side street shops) to order this dish - parotta with beef fry each and every day. 


Don't get me wrong, I love the taste of Parotta. That is why I recommend having this made at home. It will be much more healthier because we know how much oil we will be using. Try to make this at home rather than buying it from the shop. We have no idea how they make this dish at the shops. One aspect we all know for sure is that a lot of oil is being used.

I used to think Parotta was very hard to make so I never thought this could be possible at home. But one good evening, my husband like always, had a craving. And this time it was Parotta. So I took it upon myself to make it at home. This was to make sure the parotta had less oil in it and keep my husand healthy. After all the mixing, rolling and flapping was done, I would like to let you know that this is very easy to make. We might not be able to make it like the pros (like many other dishes) but we can get really close to it. By the time you eat this you will not even know the difference.

INGREDIENTS

  • All Purpose Flour  - 2 1/2 cups
  • Egg                - 1
  • Milk               - 1 cup
  • Sugar              - 1 tsp
  • Salt               - to taste
  • Oil                - as required
METHOD OF PREPARATION STEP BY STEP

1.In a large bowl, mix all purpose flour, beaten egg, sugar and salt. Gradually add in milk and knead with your hands. If the dough is stiff and dry, add water little at a time and knead well to form a smooth and loose dough.

2.Transfer this dough to a working surface and knead well for several minutes till it becomes soft. Perfect kneading makes the poratta soft when it is cooked.

3.Apply some vegetable oil on your hands and spread it over the dough. Cover it with a wet cloth and set it aside for 3-4 hours.

4.Knead the dough once again on the working surface for several minutes. Add a little oil if the dough is too sticky. Rest the dough again for 5 minutes. Divide the dough into equal portions and make into lemon sized balls. Set it aside for 2-3 minutes.

5.If you know the authentic way to stretch the porotta dough (porotta adi), you can go ahead and do that.If not don't get upset, there is another way to stretch the dough and that is by using rolling pin.
Take the dough balls and apply some oil on it. Flat the dough with a rolling pin to thin sheet and stretch it with your hands.
I slightly attempted the authentic way. For this flatten the dough with rolling pin an like a chapathi, hold one side of the flattened dough and lift it away from the working surface and then flap it back onto the working surface while still holding on the ends. While flapping make sure the dough is stretched well. Repeat this for few more times until the dough is stretched well.

 6.Sprinkle some flour over the sheet. Pleat length wise from one end to the other. 

7.Twist this pleated dough into round shape. Cover it with the wet Cloth for 5-7 minutes.

8.Take the twisted dough and flatten it with your hands or rolling pin.

9.Cook the parotta on hot tava/ iron pan until both the sides are golden brown.Transfer it to a plate.

10.Once the porotta is hot enough to touch compress each of  them between your hands to separate the layers.

SERVE WITH MAPPAS OR KORMAS
ENJOY!!!

Hope you like it
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Previous Recipe:  VELLAYAPPAM/ KERALA RICE PANCAKES

Cooking Style: -
Location: Amma's Kitchen

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