LAYERED PAROTA

LAYERED PAROTA 

(PICTORIAL STEP BY STEP INSTRUCTIONS)

INGREDIENTS 

Maida - 3 cups

Baking Soda - 1/8 Tsp 

Lukewarm Milk - 1 cup

Lukewarm Water - @ 1/2 cup

Granulated Sugar - 3 Tsps

Salt - To Taste

Egg - 1

Oil - @ 250 ml 

METHOD 

In a bowl combine all of the dry ingredients including salt to taste

Mix and make a well in the centre 

Pour in the milk add in the egg and 3 Tsps of oil 

Knead well until thoroughly adding enough water to a soft pliable dough

Drizzle @ 3 Tsps of oil on top and place the dough in a greased bowl

Set aside the dough covered with a cling film or a clean wet cloth for 3 hours

Divide the dough into equal portions of uniform size and drizzle oil on top 

Cover again with a cling film or a clean wet cloth and set aside for an hour

After an hour spread each ball into a very thin flat disc on a thoroughly greased working area smearing enough oil as necessary 

Drizzle 2 Tsps of oil on top and spread evenly 

Dust the disc with some flour 

Using a sharp knife or a pizza cutter cut the disc into thin strips as above 

Gather the strips from both ends one at a time and bring to the centre.

Holding the strips together stretch them a little 

Grabbing one end lifting up the pleated dough make a swirl and bring the dough together to a rosette shape as above 

Tuck the end below the rosette

Likewise prepare each portion of the dough and arrange in a well greased plate

Drizzle some oil on top and cover the prepared balls of dough with a cling film or a clean wet cloth and set aside for 15 minutes 

Drizzle oil in a tava on medium flame 
Spread a rosette with the palm of your hand or a rolling pin into a disc and place on the tava flip and cook each disc on both sides until golden

Prepare rest of the parotas in the same way 

Arrange all the cooked parotas in a plate and crush them together as though you’re clapping with your hands

This action helps open up the layers that are held together 

Serve parotas with any vegetarian or non vegetarian curry

Notes:

All through the process starting from kneading the dough till the end of making the parota make sure you use enough oil

At every step the dough should be smeared well with oil

The last step crushing the parotas to separate the layers is a must

Vegetarians can omit egg and instead add 1 Tbsp of curd