EASY PAROTTA RECIPE

    Making Parotta at home is one best way to eat the most debated dish.  The recent health conscious debates and all about the "all-purpose flour" and products made out of it has made eating Parotta sceptical.  But I belong to the old school. Though health conscious and I go to meticulous extent to cook in the most nutritious way. I believe that cooking, actually substituting certain dishes instead of All-purpose flour, White Sugar or Butter/margarine etc., is something not necessary when you are eating certain things in a moderate way.  Anyway it is my humble opinion. 

    Recent years and recent times of travelling to India, I can hear people around me speaking too much about the use(literal ban at households) of all-purpose flour, sugar and substituting rice with millets, oil with hand pressed organic oils, organic vegetables, palm sugar, free-range chicken and what not???

    So, is it possible not to eat Parotta and the other important thing Beef?  As a Malayali, Parotta and Beef is a feeling(anyway, that too marketed and popularized through social media to the core in recent times).  I love the combo whatsoever and making it at home satiates my senses to the core.  Perfecting certain dishes and when my family feels happy to eat it, I go to the extent of making it as perfect as I can.  

    So for the love of Parotta, I am coming up with two good recipes (BACK TO BACK POSTS), as such 2 good techniques to get perfect Parottas - Layered and flaky, soft & tasty. And will be followed by two good Kerala Style Beef Recipes too.

For a QUICK PAROTTA RECIPE, Click here...

EASY PAROTTA RECIPE

    This Parotta Recipe is more or less an easy version.  I have two easy methods for layered, flaky Parottas.  And this recipe is for ultimate Parotta beginners and if you are a Pro in it please do skip the recipe.

    I have had tremendous mishaps when it came to making layered Parottas.  While I lived in India, we had a big enough marbled kitchen counter where I could spread the Parotta as thin as and as big as I want.  So it was easy for me to just fold it up as we do for Lachcha Parathas and I simply got wonderfully layered and flaky Parottas.  But here, in Malaysia, what I have is a small Kitchen counter, a table literally.  So I found it hard to spread the Parottas, and least to mention my Parottas were big mishaps.  Seeing this my beloved hubby recently bought me a Stainless Steel Table just for making Parottas, which I now use it as my photography table too.  During the early period, I came across Mrs.Lakshmi Nair Parotta Recipe where she uses a simple technique to get Layered Parottas. 

For more PAROTTA RECIPES, Click here...

     This Easy Parotta Recipe concentrates mainly on the technique but requires a lot of leavening time. If you have all your sweet time, plan it ahead and go with this recipe. But it is worth the time and effort.

 

Easy Parotta Recipe by Mrs. Lakshmi Nair:

EASY PAROTTA RECIPE

     Mrs. Lakshmi Nair's version is simply to layer the spread Parottas on top of each and then leavening it for some time.  And then the magic happens, gently pull one Parotta from the batch and there it comes out like as if it had been spread into a thin layer.  Like how Parotta Master's just throw it out and make it elongate and spread.  But this technique is as simple as it is, you just need to gently pull it over, then grease the dough extensively and then fold it up into a roll, as for a Parotta.  I really loved doing this. It was a left hand's play - clean out and perfect as it is.  I would like to totally give all the credits and accolades of this Parotta recipe to Mrs. Lakshmi Nair for this recipe.  But I am jotting down this recipe in my blog for my usage and reference in future.

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Cuisine - Indian, Malaysian
Course - Main Course
Serves - 5-6
Yields : 20 Parottas 
 Author : SM

Preparation Time - 20 -30 Minutes
Leavening Time - 4 Hours + 11/2 Hours
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

HOW TO MAKE EASY PAROTTA / EASY PAROTTA RECIPE

EASY PAROTTA RECIPE

INGREDIENTS:

For Parotta Dough:

All-purpose flour - 1 Kg
Egg - 1 No.
Oil -  2 Tablespoons
Sugar -  11/2 Tablespoon
Salt - To Taste
Water - 2 Cups + 4 Tablespoons

For Smearing & Cooking:

Oil - 1 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

 

METHOD:

Easy Parotta Recipe:

• Sift All purpose flour once and add it into a big bowl.
• Make a hole in the centre and add Sugar, Egg, Salt & Oil.
• Then pour in about 2 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 8-10 minutes.
• Then cover and leave it aside for about 4 hours.
• After 4 hours, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 20 Balls out of the dough.

 

EASY PAROTTA RECIPE

 

• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Now we need to stack the spread dough Parottas over each other.
• For this, take a big plate, or you can stack it up on the kitchen counter too.
• Dust the plate or the kitchen counter where you are going to stack the spread Parottas.
• Place one Parotta onto the dusted surface/plate.  
• Smear about 1- 11/2 teaspoon of oil over the Parotta, then sprinkle some all-purpose flour over it.
• Take the next ball, spread it into a thin and even round and place it on top of the previously stacked Parotta.
• Smear oil all over the Parotta, then sprinkle some flour over it.
• Follow the suit for the rest of the dough.
• Layer 10 Parottas into one full stack. You are required to stack it up into 2 portions of 10 each.
• Once stacked, smear oil all over the Parottas.

EASY PAROTTA RECIPE

• Now cover each stack of  Parottas with a big bowl and leave it aside for about 11/2 hours to 2 hours.
• After the leavening time, remove the cover.
• Grease your hands & gently pull the first Parotta from the stack.
• It would stretch and come out clean as you pull into a thin dough sheet.
• Smear some oil over the stretched sheet with your hands.
• Gently lift the stretched sheet and fold them into pleats until they are folded into a long strip.
• From one end coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.
• Follow the suit for the rest of the spread Parottas.
  

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.
• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

EASY PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 2 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Can halve the recipe too.  If so, beat the egg and use just half the amount of it.
• Use ample of oil to smear the spread Parottas while stacking.
• Gently pull the Parotta from the stack, it would come out into a thin long sheet.
• While pulling out the spread dough, it should stretch easily. A few small tears are fine.
• Smear oil all over the sheet with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

CHAPATI

      If there is a food taken for granted, then Chapati(Roti) & Rice comes on the top of the list. I have always wondered when and where this food originated, who created them - to be cooked with specific ingredients.  And I would convince myself that it would have travelled through the civilization to take twists and turns to suit the palate, region and taste buds.  But blogging has changed my perception towards food and has proved that my preconceptions about certain dishes were totally wrong.
     Western Countries has a noteworthy bread based Culture in their cuisine that every country has a local bread of their own. Though Asia is recognized as a Rice-based Culture, India has a mixed up culture of Roti(Bread) & Rice.  As Wheat and Rice being two major staple food spread throughout India, we can find a relatively unbiased society in the true sense of eating Roti & Rice. But we Indians are quite reluctant about our own Bread though we can claim our skill and versatility with the never-ending long-list of bread varieties virtually prepared from any kind of Grain/Pulse.
     Among the long list of Rotis, Chapati is considered to be the base of all Rotis & Parathas. No Indian meal is complete without this quintessential flatbread - Chapati that it has travelled to the length and breadth of Indian Sub-continent, and has taken its road throughout the world along with Indian immigrants.  Chapati is an Indian flatbread traditionally prepared with finely milled Whole Wheat Flour. Commonly called as Chapati/Pulka/Roti.  It takes an equally important place in an Indian Palate along with Rice.
     Chapati dough is prepared with Wheat Flour(Aatta), Salt and Water, kneaded into a soft dough with hands, left aside for at least 10 or 15 minutes to an hour for the gluten(the protein that naturally occurs in Wheat Flour) in the dough to develop.  The dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs. Then they are dipped into flour and rolled out on a circular rolling board called Chakla using a rolling pin known as Belan into a perfect circle. There are also automatic roti makers available on the market that automate the whole process. Even rolling Chapatis become easy with Chapati pressing machines.
     The rolled-out dough is cooked on a preheated tava/griddle on both sides. Some versions of chapatis, called PULKAS calls for partly cooking them over the griddle, and then putting them directly on a high flame, which makes them fluff- up. Good quality finely milled Whole Wheat Flour, well-kneaded dough, perfectly rolled Chapatis yield soft, fluffy and tasty Chapatis.  Rolling them into perfect rounds is a feat which can be acquired by practice. It is equally one of the easiest yet tricky dishes to prepare in terms of shape and softness.
      Chapati was one dish I learned during my early days of cooking, and I am not sure how I perfected it or maybe I was simply lucky enough to get it right every time I made them.  This is one dish I feel totally foolproof.  And all the more they remain soft even the next day. Chapati was one dish I used to frequent in my lunch box and I used to take a whole batch of Chapatis for my friends almost every day during my College days.
     I have a count of measurement for each and every item I use for cooking, though followed by habit rather than practice, I stick on to the measurements and increase/decrease it according to usage.until I finally figure out what works best for me. And if you ask people who make soft chapatis, they repeat the same method that you have already tried countless times to no avail. If you are one of those who can make soft rotis (chapatis) I would suggest not to read further. This recipe is for 'Beginners only‘.
     I use water at room temperature. I add few teaspoons of Oil while kneading the dough and no drizzling of oil/ghee while cooking them over the griddle, i.e because my husband doesn't like greasy Chapatis. Once, my neighbour, MAMI said we have to leave the dough aside to prove for at least 8-10 minutes, only then the gluten in the flour would develop which can yield you a soft and nutritious Chapati. And the most important factor behind soft Chapatis are adding Flour to water instead of adding Water to Flour.

 

 HOW TO MAKE SOFT CHAPATI

Cuisine - Indian
Course - Main Course
Difficulty - Medium
Serves - 4
Yields - 25 Chapatis
Author - SM

Preparation Time - 5-10 Minutes
Leavening Time - 10-30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes

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INGREDIENTS :

Whole Wheat Flour - 3 Cups
Water - 11/2 Cups(Approximately)
Salt - To Taste
Sugar - 3-4 Tspns(Optional)
Oil - 11/2 Tbspn

METHOD :

WHOLE WHEAT FLOUR/ATTA :

     Whole Wheat Flour/Atta flour is probably the most commonly used wheat flour in the Indian cooking. It is a whole wheat flour made from a durum wheat which is a very hard wheat. Durum wheat has a high protein content, high gluten content, high bran content which makes it ideal for making healthy Indian Bread.
     Traditionally Atta is stone ground and is slightly creamy brown colour. It is quite a coarse flour but very tough so you can roll it out very thin. Atta flour is used to make Chapati, Pulka, Roti, Parathas and few other Indian Breads.  Atta Flour is also used to make Gothumai(Wheat Flour) Dosais and Puttus. At home, my MOM always buys large batches of whole Wheat, clean, wash and dry them in sunlight.  Then the whole wheat is finely milled in flour mills.  Finely milled Wheat Flours yield soft Chapatis.

KNEADING THE DOUGH :

METHOD :

• Take 11/2 Cups of Water in Bowl big enough to knead the dough.
• Add a dash of Salt and some Sugar(Optional) to the water.
• Drizzle few teaspoons of Oil over the water.
• Mix the ingredients well.
• Now Add 3 Cups of Wheat Flour to the water and mix.
• Do not knead at this point, just mix until there is no more water is visible.
• At this point, we could feel that the mix is no more sticky.
• Now knead the dough until it turns smoother and softer for at least 8-10 minutes.
• Cover the bowl and let it rest for 30 minutes.

NOTES :

• Add Flour to the Water mix. This method will retain the softness of the Chapatis for a longer time.
• Add a little oil to the wheat flour and mix well.
• You will need approximately 1.5 Cups of Water for 3 Cups of Wheat Flour.
• Amount of water totally depends on the type of Wheat Flour used.  Adjust Accordingly.
• If you need more Water do not add directly to the flour mix.
• Instead, dip your fist into the water and apply to the mix and knead it.
• Longer you knead the dough, it tends to become soft and pliable.  

RESTING THE DOUGH :

     When Flour and Water are mixed to form the dough, two proteins (gliadin and glutenin) in wheat flour form gluten which are long chains of protein. The stretchy consistency of the Flour is developed by mixing, kneading and resting the dough. During these processes, the protein in the wheat becomes elastic and smooth. The starch in the flour holds onto the water to give Structure and Volume.  This also paves a way through to break the gluten chains, alternatively giving a softness to the dough.

METHOD :

• Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap or cover the bowl tightly with a lid.
• Leave the dough, aside for at least 8-10 minutes for the gluten in the flour to develop.
• Covering the dough traps moisture, otherwise, it will dry out forming a crust.
• And keep the dough covered all the time.
• If time permits rest the dough for an extra hour in cold weather conditions. 
• Warm weather softens the dough quickly.
• I usually rest the dough for an hour. If short of time, rest it for at least 8-10 mins.
• Resting time tenderizes the dough giving a soft and springy texture.

ROLLING THE DOUGH :   

METHOD :

• Divide the dough into equal portions.
• Roll out each portion into medium sized thin circles.
• Roll them with even thickness.
• Dust the rolling board with dry flour while rolling the dough.
• Can use well powdered Rice Flour to dust the rolling board.  This will yield Soft Chapatis.
• Do not use too much flour while you roll the dough. 
• Chapatis tend to become hard if you use more flour on either side of the dough when rolling them.

COOKING THE CHAPATIS :

• Heat a Tava/Griddle on a high flame.
• When the Tava/Griddle turns hot, lower the flame and gently place the Rolled Chapatis over it.
• Wait for the colour to change slightly and slowly it will start to fluff up.
• Now flip the Chapatis and cook the other side of the Chapatis.
• Make sure that it is cooked through with brown crispy spots.
• Do not cook Chapatis on high flame or allow it to burn.
• Once cooked remove the Chapatis from the Tava/Griddle.
• Place it on a plate or dish lined with a clean kitchen towel.
• Stack up the Chapatis one over the other
• Cover it up with the kitchen towel.
• Just before Serving, smear Oil/Butter/Ghee over the Chapatis.
• Serve Chapatis hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
• Goes well with Raithas too.

NOTES :

• Do not overheat the Tava/Griddle while cooking the Chapatis.
• If adding Oil while cooking Chapatis do not overheat the Tava/Griddle until smoke forms.
• There will be condensation underneath each cooked Chapatis, Kitchen Towels absorbs the moisture and prevents from Chapatis getting soggy.
• Reverse the stack after piling up the Chapatis.
• If serving later, store them in an insulated casserole lined with a kitchen towel to absorb the condensation.

CHICKEN SALNA

  

       Parotta and Salna is an ultimate match made in heaven!!! Though it can sound too enthusiastic, at the least it is a Match made in Madurai, as for people of Tamil Nadu.  But Parotta and Salna knotted their combination in Ceylon alias Sri Lanka. The traces of Sri Lankan Origin is clearly visible when it comes to Madurai Parotta.  But the culinary specialists of Madurai have gone to the next level of innovating Parotta varieties like Poricha Parotta, Coin Parotta, Madakku Parotta, Veechu Parotta and Bun Parotta etc., & etc.,  

    This Parotta all the way travelled to Malaysia(not sure whether it is from Sri Lankan or Tamilnadu influence) and it is called in the name of Roti Canai.   Least to mention the local Mamak shops serve it along with Salna.  And the renditions of Roti/Parotta you could see in Malaysia will surely override the numbers available in Madurai.  While talking about one particular Roti - Roti Banjir or the flooded Roti, where shreds of Parotta is served with copious serving of Salna.  Literally, Salna would be flooded over the Parotta.

    Parotta without Salna is totally an incomplete meal or a feel.  I was in a quest for a perfect Salna which needed to suit our taste buds.  And after a long search and quite a number of trial & errors(not literally errors, it didn't appease our senses as a True Salna), I finally found one which perfectly tasted as we wanted, and it is this recipe.

    The beauty of this recipe is that it tastes great even without any meat or vegetable in it, as a Plain Salna or Empty Salna.  Or if you are in a literal mood for a treat go ahead add Chicken or Mutton or for a vegetarian version add Mushrooms. If Keralites are addicted to Parotta and Beef, then Tamilians are an ardent fan of this inseparable pair - Parotta & Salna.  In my opinion, this Salna is one gravy taken for granted or considered "not so special", but at the same time cannot forgo it too.  Maybe the reason behind it, is that it comes along with Parotta, and we still do order a variety of Side Dishes to wash off the Parottas.  Leaving aside this unsophisticated Salna.  Salna is a Gravy or a Curry of slight thin consistency, brightly hued and spicy too.  The cornucopia of flavours from the spices in Salna makes this humble Salna a delicacy on its own.

    I have heard a few anecdotes saying that there are Coimbatoreans who love to gulp down a few cups of Shree Annapoorna Gowrishankar Sambar(My husband's maternal Grandfather was one person), for the love of it.  Then there is nothing exaggerated if die-hard fans of Madurai gobble up jugs of Salna.  So is the love for certain food items.  பாசக்கார புள்ளைங்க!!!

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HOW TO  COOK CHICKEN SALNA

CHICKEN SALNA

 INGREDIENTS:

To Sauté:

Oil - 2 Tablespoon
Fennel Seeds - 11/2 Teaspoons
Cinnamon 1" Stick - 1 No.
Star Anise - 1 Flower
Cloves - 2 Nos.
Shallots - 10-12 Nos.
Poppy Seeds(Khus Khus) - 1 Teaspoon
Coconut - 1/2 Cup

Add-ons to Grind: 

Green Chillies - 1 No.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Roasted Gram/Pottukadalai - 1 Tablespoon

For Chicken Salna:

Oil - 3 Tablespoons
Cinnamon - a small piece
Fennel Seeds - 1 Teaspoon
Curry Leaves - 2 Sprigs
Chicken - 500 Gms
Onion - 1 No.
Tomato - 2 Nos.
Salt - To Taste
Mint Leaves - a handful
Coriander Leaves - a handful
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 11/4 Teaspoon
Coriander Powder - 1 Teaspoon
Cumin Powder - 1/4 Teaspoon
Garam Masala Powder - 1 Teaspoon
Mutton Masala/Curry Masala - 1 Teaspoon

 

METHOD:

To Sauté & Grind:

• Heat Oil in a pan, reduce the flame to low and add the spices mentioned under "To Sauté" as mentioned in the order.
• Followed by Shallots & Poppy Seeds.  Sauté until shallots turn translucent.
• Then add grated coconut and fry on a low flame until coconuts turn slightly dry.  
• The colour shouldn't change.
• Now switch off the flame and allow the ingredients to cool down.
• Once cooled, add the ingredients mentioned under "Add-ons to Grind"  along with the sautéed ingredients.  
• Can substitute Roasted Gram Dhal with Cashew Nuts (Use about 8-10 Cashews).
• Grind it into a fine paste and keep it aside.

 

For Chicken Salna:

• Clean, wash & cut Chicken into medium-sized pieces.
• Allow it to drain in a colander.
• Dry Roast the Cumin Seeds and grind it into a fine powder and keep it aside.
• Heat Oil in a pan, splutter Cinnamon, Fennel Seeds & Curry Leaves.
• Immediately add Chicken Pieces and sear it until it turns into white and the water is totally absorbed.
• Then add finely chopped Onions and sauté it on a low flame until translucent.
• Next, add finely chopped Tomatoes and sauté it until it turns soft and cooked. 
• Now sprinkle a dash of salt and give a quick stir.
• Add finely chopped Mint and Coriander Leaves.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, Mutton Masala Powder.
• Fry this on a low flame until the raw flavour goes.
• Sprinkle some water and cook this on a low flame until oil separates from the mix.
• Cover and cook until the Chicken pieces turn soft and tender.
• Adjust the amount of water as required.
• Now pour in the ground Salna Masla Paste and mix well.
• Pour in some water and adjust the consistency.
• Boil the Salna on a very low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame and garnish it with finely chopped Coriander Leaves.
• Serve this Chicken Salna with Parotta, Chapati, Dosa, Idli,  Idiyappam etc.,
• It is one best combination with Parotta and Kari Dosai.

CHICKEN SALNA

NOTES:

• Skip adding Chicken Pieces and follow the same recipe for Empty Salna or Plain Salna.
• For Mutton Salna slightly increase the amount of spices.
• For a vegetarian version, prepare the same recipe with Mushrooms.
• Can substitute Roasted Gram dhal with Cashew nuts.
• Mint Leaves & Coriander Leaves gives a wonder flavour and aroma to Salna.  So add as you desire.

    We all love Parottas, but most of us are not experienced enough to make Parottas at home as an ace Parotta Master.  Spreading & elongating the Parotta dough throwing it out through the air to get a thin sheet, which results in wonderfully flaky & soft Parottas.  Experience can surely make you an ace in due course.  But I am not "Dulquer Salman" to get it through overnight as he does in the Malayalam Movie "Ustaad Hotel". The whole movie is laced with food in its script. When I write about Parotta, I indeed need to mention "DQ alias Dulquer Salman"somewhere or the other.  Though not quite related to the above anecdote, but because of an inside joke in the family, but he has become so synonymous to Parotta at home.😉

    So, I needed some easy-queasy techniques, as normal as ever, to feed my lazy mind. And at last this is what I found after years of multiple trial and errors. Good techniques to easily get perfectly textured soft & flaky Parottas.  I think this particular technique has taken up the social world. It has been propagated well enough and it is absolutely a boon to people like me, who love to make Parotta and also require easy technique. It is also known by the name of  "Nool Parotta" or thread like Parotta, which is the final texture of this Parottas which is the result of cutting it into thin strips. 

QUICK PAROTTA RECIPE

    The Parotta recipe though is the one I perfected after quite a number of mishaps and adjusted to my preference.  But I prefer Mrs. Lakshmi Nair's Parotta recipe which yields you with soft & tasty Parotta not heavy as such.  Just the leavening time is what was a concern.  Sometime, you may decide to cook Parottas and may not have enough leavening time.  Then this recipe comes out to be useful.  You just need to leaven the dough for about 15 Minutes.

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    So, for the love of Parotta the second Parotta recipe (BACK TO BACK POSTS), as such a remarkable technique to get perfect Parottas - Layered and flaky, soft & tasty.  For EASY PAROTTA RECIPE, Click here...

Quick Parotta Recipe:

QUICK PAROTTA RECIPE

    Here, what's special about this Quick Parotta recipe is that, it can be cooked up in no time.  It doesn't require much of a leavening time And the technique used is simple amazing.  Once, the Parotta is well spread until thin, you would need to grease it up well all over the spread dough.  I have used Oil for it.  The original recipe asks for a mixture of Ghee and Butter, which made Parotta too heavy for our liking.  So I am altering it here.  Once you grease it up, then you need to cut thin strips out of a thinly spread Parotta and then gently fold it from one end using a Pastry Scraper or a broad spatula.  Grease it up again and then fold it up into a roll, as for a Parotta.  As simple as that.

    My previous posts also highlight yet another easy technique to get wonderfully layered Parotta. So here, choose the technique you prefer.  Both are easy ways to make perfectly layered & flaky Parottas.

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Cuisine - Indian, Malaysian
Course - Main Course
Serves - 3-4
Yields : 8 Parottas 
 Author : SM

Preparation Time - 20 -30 Minutes
Leavening Time - 15 Minutes
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

 

HOW TO MAKE QUICK PAROTTA / QUICK PAROTTA RECIPE

QUICK PAROTTA RECIPE

 

INGREDIENTS:

For Quick Parotta Dough:

All-purpose Flour - 3 Cups
Semolina/White Rava - 1/2 Cup
Sugar - 4 Tablespoons
Salt - To Taste
Water - 1 Cup + 4 Tablespoons

 

For Smearing & Cooking:

Oil - 1/2 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

 

METHOD: 

For Quick Parotta Dough:

• Sift All purpose flour once, add semolina along with and add it into a big bowl.
• Make a hole in the centre and add Sugar & Salt.
• Then pour in about 1 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 10-15 minutes.
• Then cover and leave it aside for about 15 Minutes.
• After 15 minutes, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 8 Balls out of the dough.
• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Spread it out as thin as possible.

•  Now, using a brush, smear oil/butter all over the spread dough.
  

• Then using a knife cut thin strips all through the spread dough.
  

• Now using a Pastry scraper, gently fold it up into a long strip. 
  

• Grease your hands well, and smear oil all over the long strip of dough. 
  

• Then, from one end, coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.

• Follow the suit for the rest of the spread Parottas.

 

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.

 

• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

 

QUICK PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 1 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Use ample of oil to smear the spread Parottas before cutting it into strips.
• Then collect it into a long strip using a pastry scraper or a broad spatula.
  
• Smear oil all over the collected long strip with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.