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Parotta, Malabar parotta recipe

 Parotta is called Indian flat bread. Famous south Indian dish.  Best if combined with salna.  Goes well with any kind of coconut based curry. 

INGREDIENTS

Maida flour - 3 cup

Semolina - 1 tablespoon

Sugar - 1 teaspoon

Egg - 1

Ghee - 1 teaspoon

Salt as required

Oil as required


PREPARATION

In a mixing bowl, add maida, semolina, egg, salt, sugar and ghee. Mix it well, scrabble it. (You may use butter instead of egg and ghee. If you are a vegetarian).



Add water little by little, make a sticky dough. Then knead with palm for 15 minutes. Apply oil and cover it. rest for 2 hours. (Let it more u knead softer it become).

Knead it well

Then make ball of equal size, Apply oil (1/4 cup of oil). Rest it for 1 hour.

Make equal balls

Spread the dough into the thin layer as possible, Don't mind if small holes are coming up.

Flatten it thin

Fold in zig zag manner (or) cut into the stripes.

Stripes


 fold like Zig zag 



Extend into the stripes. Then make into spiral shape. Rest it for 10 minutes.



Rest for 10 minutes

Gently flatten it. Do not give more pressure on it. (or)  Press the dough with hand to form round shape.


Pour oil on tawa or griddle. Roast until the outer layer becomes golden yellow, in medium flame. 


https://jennissimplecooking.blogspot.com/2020/08/salna-recipe-madurai-style.html



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