Parotta (step by step recipe)

Remember the Veechu Parotta post a few months back? These parottas also were made the same day and time intended for a separate post.

  Now, let's see what wiki has to say about this one.

A Parotta or Barotta, is a common layered flat bread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and and the Middle East (introduced by the South Indians. It is also served in marriage and religious festival and feasts. It is prepared with Maida and Oil/Ghee by beating the mixture into thin layers and later forming a round bread with the thin layers.
Usually, parottas are relished with vegetable kuruma and Onion Rings (in case of Veg restaurants) and chicken, mutton or beef saalna (a spicy sauce in non-vegetarian restaurants).

Coming back, the ingredients of  Surul / Spiral Parotta or the Parotta here and Veechu Parotta are the same; flour, oil water and salt and so as the kneading and standing part. The difference calls in the folding after the throw.



Parotta 

Yields 15
Serves 4-5

You need:

Maida / All purpose flour- 1/2 kg
Milk ( I use it instead of water)- 2 cups, more or less coz it depends on the quality of the maida
oil- 2 tsps, while kneading the flour
salt- 1 tsp
Oil- 1/4 cup for smearing the balls and drizzling while cooking (you may not use up fully)

Step by step method:




Sift maida to ensure there aren't any impurities (esp if you reside in India :))




Knead maida using milk/water, salt and oil (2 tsps)




 to a soft dough.




Let it stand for at least 2 hours. I made it rest for 5 full hours which gave the best results!




After 5 hours, take it out and knead on a smooth, clean oiled surface.




Pinch out into equal sized balls with your fist.Oil smeared fist makes the job easier.




Well, now you can see the 15 balls, which I could successfully 'fist' out ;). Smear oil over them.




Roll out each into thick pooris smearing oil liberally. Stack them as you see..




Roll out pooris as thin as you can. It's definitely not easy coz the dough springs back in.




 Now comes the 'most difficult part. Throw over the counter to spread out as you see, ( ahh.. I'm losing words of explanation here cos I failed to do it ;))




once or twice to get thin sheet. Hold on to one side of the sheet with your right hand and lift up from the counter or gather one end of the sheet. You may see the dough dangling like a kerchief. You dont have to pleat.




Just roll around starting from one end finishing tucking the other end on the oil smeared  counter.




Repeat the process.




The air gets trapped in while you do this proving the perfect elasticity of the dough.




Spread gently using the oil smeared rolling pin.




You can also use your fingers to spread them out. Transfer on to the hot tawa as soon as  you spread them. Drizzle oil and cook for a few seconds.




Flip over and cook the other side.




Be careful with the flame. It can be kept to medium. Do not turn them over and over as harder parottas would result.




Return the cooked ones to the counter and stacking (2-3 at a  time),  press with your palms quickly and continuously from  both the opposite sides, inwards, for about 5-6 times.
Just like you clap hands but having the hot parathas on the counter, flat, in between. :)




You can see the layers separating, which makes the Parottas unique from the other Indian flat tawa breads!

  I served them hot with Vegetable Khurma.

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