The Classic flaky Parotta/Paratha



Parotta: Also known as a layered flatbread, this classic flaky parotta is popular in southern India! Best served with mutton, chicken or even vegetable kuruma, parotta is available in almost every south indian restaurant and is widely popular in Kerala and Tamil Nadu!

Ingredients:
2 and a 1/2 cups (500g) All purpose flour.
1/4 (50g) cup semolina.
3 Tbsp sugar.
2 Tbsp salt.
Ghee.
Vegetable oil.
Luke warm water.

Method:
In a large bowl, add the flour, semolina, salt, sugar and stir them together. Add spritzes of luke warm water as required and knead the dough. Essentially, the dough must neither be too dry nor too wet!
Knead this dough for about 15-20 minutes, until you get a smooth/elasticy dough.
Once you're done, pour 3 Tbsp of oil over the dough and coat evenly.
Set the dough away to rest for at least 15 minutes.
Stir in 2 Tbsp of ghee with any vegetable oil and set aside.

Divide the dough into equal parts of 6.
Note: Using a bigger working surface will make it much easier for you to roll the dough out. Make sure you clean your surface well before rolling!
Also, since the recipe calls for using a lot of oil, avoid adding any dry flour onto the surface before you begin. You could rather dab a few drops of oil on the surface.

Take one part and make a rough rectangular shape with it. Doing this kicks starts the shape we are going for.
Roll out the dough into a thin and quite large rectangle.
-The rectange shape doesn't need to be perfect!
-It doesn't really matter if the dough gets a few punctures/ holes here and there.
-The dough should be so thin that you can see the colour of the surface below.

Now, brush over 2 Tbsp of the ghee-oil mixture on the dough and spread it evenly.
Using a knife, give the dough many cuts with a serrated knife along its longer side. The cuts don't need to be perfect, it's done to form layers.
Now using a bench scraper or your fingers, roll over all the cut strips into one, from the longer side. Form one long bunch of dough strips and twist them from one side. Brush a little more oil and start folding from one side and form one spiral of greasy dough.
Repeat for all 6.

Take one spiral of dough and using you hands, gently flatten it down into a larger circle.
Avoid exposing the cuts and make sure the dough is even.
Place it onto a medium hot pan and again brush it with the ghee-oil mixture.
Heat them until they get golden brown!
Once they're done, taking one parotta at a time, gently smash with both your hands from all sides of the parotta, to expose their beautiful layers.
Serve hot.

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