Yeah...Parota..Yes it is spelt that way. This kind of Bread is very famous in South India and Sri Lanka. Its a Kinda Lachcha (hope Spelt this right) Paratha.
First of all, if you are Calorie conscious, Healthy eating, etc., then please be away from it, for it is made with loads of oil and Maida......Hmmmmm....see I said it is not healthy at all. But Many people (that includes my Husband) like it very much. Especially people from Kerala, see thats where the name comes from.
Its tastes best with any Spicy Curries (veg or non veg) and Onion Raitha.
Right now I am just gonna share the art of making the Parota only. Its a very skillful thing to do. You can get Frozen stuff at all the Indian Stores, but I dont prefer any Frozen Ready to eat stuff, not sure why, but I dont like them.
OK, the Recipe.
Ingredients:
Make a soft Dough with Maida and water, very soft and watery consistency. Then Pour in a handful Oil and let the Dough sit for 30 mins. The Picture below shows the consistency of the Dough.
Spread it as thin as possible, again dont worry about the shape, and use oil if necessary, I used loads of it. Now Start folding like a Japanese Fan, Like we used to do as kids with paper.
Heat a Pan/Tava on medium, Lift this piece of art carefully for the dough is soft and fry in the Tava on both sided.
First of all, if you are Calorie conscious, Healthy eating, etc., then please be away from it, for it is made with loads of oil and Maida......Hmmmmm....see I said it is not healthy at all. But Many people (that includes my Husband) like it very much. Especially people from Kerala, see thats where the name comes from.
Its tastes best with any Spicy Curries (veg or non veg) and Onion Raitha.
Right now I am just gonna share the art of making the Parota only. Its a very skillful thing to do. You can get Frozen stuff at all the Indian Stores, but I dont prefer any Frozen Ready to eat stuff, not sure why, but I dont like them.
OK, the Recipe.
Ingredients:
- Maida - 3 Cups
- Water - per Requirement (I have never Measured)
- Oil - Loads of it (Just Forget the Fat)
- Salt - 1 Tsp
After 30 mins (atleast), the dough is ready. Take a handful, quite a bigger portion of the dough and Flatten it with a Rolling Pin using some oil to avoid sticking. Dont worry about the Shape, for this is just the first step, theres still more to come.
Spread it as thin as possible, again dont worry about the shape, and use oil if necessary, I used loads of it. Now Start folding like a Japanese Fan, Like we used to do as kids with paper.
Once you complete this step, the Dough portion will look like a strip, when you turn it on the other (not the opposite side, but just one turn) side, you see the layers, Now swirl into a circular shape, like shown below. Now this is very important else the output will not have the layers appropriately.
See the swirls are visible with some texture. Now Flatten this thing with a Rolling pin or just with your palm, for it does not need to be too thing. It should be 0.5 cm -1 cm thick. When your flattening it, you will notice the Swirls getting bigger.
Heat a Pan/Tava on medium, Lift this piece of art carefully for the dough is soft and fry in the Tava on both sided.
After turning the first time, start pressing rigorously with a Wooden Spatula everywhere, else the Dough will not get cooked properly. There is no need to add oil, for its already loaded.
See you still see the layers, once you take off the pan, put it on a chopping board or on a clean kitchen Counter, and start beaten between your palms (like clapping) from all directions, then the layers will flake out, making it look fluffy.
If you have visited Kerala or Tamil Nadu, you would have seen people do this outside small Hotels very Skillfully.
Caution the Parota will be really hot, you wear a Cooking Mitten and do this. I am used to doing this with bear hands.
Caution the Parota will be really hot, you wear a Cooking Mitten and do this. I am used to doing this with bear hands.
It will taste very good with Vegetable Korma, Chicken Curry, Mutton Stew or any curry with the "Coconut". You see the Parota is from Kerala.
Another word of Caution, eat it hot else it will get Rubbery and Chewy.
Another word of Caution, eat it hot else it will get Rubbery and Chewy.
No comments:
Post a Comment