Friday, 18 June 2010


2.Salt-1 1/4tsp
1.Mix maida with salt and oil and using water,make a soft dough. Knead the dough for about 5 minutes.
2. Apply a tsp of oil on the dough and leave it covered for 30 minutes.
3. Divide the dough into small balls.

4. Take a portion, roll it very thin and apply little oil and fold it forward and backwards like a fan and finally stretch the folded dough a little,by slightly tapping on the board, before arranging it like a coil.

5. Dust some flour  and roll it to 1/4 inch thickness using a rolling pin or by hand.

6.Fry this on a tawa, using a tsp or more oil.

7.After making 2 or 3 parottas, stack them in a line and crush them with both  the hands, so that the layers of the parotta gets separated.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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