Apr 13, 2013

Parotta/ Barotta- South India Special

In this week, I get chance to explore different cuisines from different regions that’s call traditional food. So here is my 5th recipe under traditional theme from the South region i.e. Parotta/ Barotta or you can say Porotta. 


A parotta is a layered flat bread of Southern India asnd serve as main course with curries. This is a variant of the North Indian Lacha Paratha. Parottas are usually available as street food and in restaurants across Kerala, Karnataka, Tamilnadu and the Middle East. It is also served in marriages, religious festivals and feasts. 

It is prepared with kneading maida, egg, Oil/Ghee and water. The dough is beaten thin layers and later forming round bread using these thin layers. Usually, parottas are eaten with vegetable kuruma or non vegeterian stuff. But as my blog is for only vegetarian food so I did not prefer eggs. For this recipe, you have to knead maida with oil and water as dough and cook as layered paratha.




Preparation time: 30 minutes
Cooking time: 10-15 minutes each parotta
Serving: 3 parotta
Recipe source: Niru Gupta (Malabari Parotta)

Ingredients
1 1/2 Cup All-purpose flour/ Maida
1/2 Cup Oil
Enough Water for dough


Direction
Sieve and combine flour, pinch of salt and water to prepare soft dough. Add half oil and knead again. Cover and keep aside for 30 minutes atleast. Divide the dough into equal portion as ball shape.

Spread the oil on surface where you rolling the dough. Roll out this dough with rolling pin as much you can. Spread little more oil on the dough sheet and make some flits/ plates (as doing with saree or prepare paper plane). Take care the dough won’t stick together, when you fold. Hold the ends of the strip and stretch gently. Roll the strip like a wheel, by holding one end in the center and roll the other end. Roll again with rolling pin in round form, but I prefer to do with palm.

Heat the griddle/ tawa on medium flame and cook from both side without oil till to little golden spots come. Do same with rest. Serve this hot Kerala parotta with curries and vegetables.

Note:  Use oil properly during the rolling and keep aside after preparing wheel from dough for 10-15 minutes. You can use oil during shallow fry… it’s up to you.


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23 comments:

  1. nice and fluffy parotta. Thanks for sharing

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  2. Lovely one, can never miss a chance to enjoy this...

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  3. Making parotta is an art, you have done prefectly Preeti.

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  4. So delicious and fluffy! :)
    http://www.rita-bose-cooking.com/

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  5. Nice parota ! I usually made it in breakfast but use whole wheat. Next time will try it with maida.

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  6. Lovely parathas there...they are welcome any time, very well made with step by step pics.

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  7. this tastes very nice wih gassi and other cocont based gravies, a must have at ur canteens

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  8. super flaky and super delicious... so perfect to gobble them hot!!!
    Sowmya
    Event - Bake Fest
    Event - Celebrate - Summer

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  9. Try making it with ghee in the center while folding it. Makes is much much more flaky :)

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  10. Wow...nicely made. Even this evening we crossed a place where they make porottas in large numbers. Its great to watch the professionals make it!

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  11. looks fabulous.... clean explanation...

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  12. Perfectly made parottas. They sound rich and delicious.

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  13. Perfect parottas I have tried coupe times but still I am learning for perfection.

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  14. Perfect Parottas...would love to have it now;-)

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