Sunday, 14 December, 2008

Parotta

The “Parottas “….the flaky, wavy, puffy, multiple layered rotis which smells the buttered and fried breads, which is indeed high in calories ( even more when accompanied by a sauce, which is a must)but terribly mouth watering … hmmm, just the word parotta takes me away to the streets in India (yeah some dishes are best when bought from roadsides than from the cozy star restaurants, ofcourse if you can just ignore what is around and in the restaurant).

Anyway, if one can get the perfect parottas at home.... Why not?

While I was searching for the perfect recipe for rolling the Parottas , I came through Annitas’s version here and I just stopped searching for the recipe, as I found the perfect one (for me anyway); thanks to Annita for the beautiful illustrated version.

Well, here’s my version with the same kind of preparation for the dough:



Ingredients: (for 15 to 20 parottas)
8 cups all purpose flour (approximately a little less than1 kg)
2 eggs
1 tbsp salt
2 to 3 tbsp sugar
2 cups water or as necessary
2 tbsp milk
½ cup ghee

Method:
Preparing the dough:
Prepare the dough by taking the flour in a big wide bowl. Add sugar and salt and mix well.
Beat the eggs like we do for omelets.
Make a hole in the middle, add milk, the beaten eggs and little water and knead with your hands by starting right from the middle of the dough. Mash well to avoid any air bubbles and knead further outwards by adding the flour and some water little by little so that you get a nice soft dough, which should have an elastic kind of texture. When the dough is ready, apply a tbsp of ghee on top and keep covered for half an hour in a warm place.

Add 6 tbsp of ghee to the dough and knead once again for few minutes until all the ghee get well immersed in the dough. Let it sit for another 30 minutes (of course in a warm place and covered).

Take the dough and make half handful size balls.

Take a ball, and flatten it as thin as possible (we are not going to bother even if it is torn in some places).

Apply some ghee (yeah some more, dieters please don’t come nearby) all over the flattened dough.

Pleat from the top of the flattened dough, by holding the top two corners with your fingers,
and by folding once towards you and once below the other side. I don’t know if I am clear but the idea is to make a long pleated ribbon kind of thing.

Fold the two edges of this long dough towards the centre like a spiral
and fold on to one of the spirals to make one.
Reserve it until all the balls are prepared.

Roll out each ball with a roller and flatten it; (it should be neither too thin nor too thick)

Frying:

Heat a heavy iron cast griddle or a non stick flat pan and place the parotta
Place a parotta and fry on one side and turn over to cook the other side.
Remove and reserve until 3 or 4 are prepared. Pile them together one over another and just tap on the sides to make them a little flaky.
Serve hot.

It can be served with any curries; here I’ve served with Chicken curry.

4 comments:

Anonymous said...

Hello,

It's simply delicious!!!
I would like to add that your recepies will help those who are used to fastfoods to change their opinion of what eating is, and to discover the meaning of gastronomy.

JA

SriLekha said...

hey it has come out perfect

Khaugiri said...

Sounds good! Will definitely try this weekend

Akal's Saappadu said...

Thank you Khaugiri