Saturday, February 8, 2014

Parota

Parota, an Indian dish, poppular all over the world. It can be eaten for breakfast, lunch or dinner. It is prepared using Maida (all purpose flour), curd, milk and a pinch of cooking soda.(Bicorbarate of soda).
Maida flour is nothing but highly refined wheat flour. Maida plays a very high role in Indian diet. Bread, cakes, pizza's even many salty-sweets and many more eatables are prepared using Maida.
Here is a recipe of simple Maida Parota and a pumpkin curry. Parota - curry will be liked by all age group. This reccpe is easy to prepare and should be eaten when it is hot to njoy the most. Since curd & milk is used it is easy to digest. You don't have to leave this dough to rest for a long time. Just leave it for 10 to 20 minutes and kneed it well, before preparing Parota.

Ingredients :

Maida (All -purpose flour) : 2 Cups
Curd :  2 to 3 Table spoons
Salt : required
Cooking Soda(Bicarbonate soda) : a pinch
Milk : 2 to 3 table spoon
Ghee : 1 Table spoon
Oil :  6 Table spoons


Method :


1. Put Maida, salt, Curd, bicarbonate soda and ghee in a big bowl. Mix it well.


2. Add milk and kneed it well and prepare dough. Add milk if the dough is thick.



3. The dough should be very soft. Cover the dough and leave it for 20 minutes to rest.


4. Now kneed the dough again.
5. Divide the dough into small portions.
6. Keep some dry maida flour in a plate or bowl.
7. Take one portion of the dough and make like a ball.
8. Dip this ball size dough in the dry flour and roll as chapati.



9. Add 2 drops of oil on the surface of the chapati and fold this chapati into in and outer way and roll them like a ball.




10 Again roll this dough as flat chapati .
11. Keep a tava on the fire. Heat and sprinkle oil.
12. Put rolled Parota and cook on both side on medium heat. Using oil is an optional.


11. Repeat the same with rest of the flour.

12. Serve this Hot Parota with the curry You have prepared.

Vegetable saagu, kootu, Sambar or any thick curry will go with this Parota.


Note :

You must use a savoury curd. Do not add any water. Do not add too much of milk too. If the dough turns thick use milk. The consistency of the dough should be like Holige dough. (pooran poli dough). No need to add much oil. Serve immediately. Even when it is cool it does not turn hard. Using oil is purly optional. You can use wheat flour too .( 1 cup Wheat flour , 1 cup Maida).
Time
Cooking : 15 minutes
Preparation time (resting the flour) : 20 minutes

Served Pumpkin Curry and Carrot -Capsicum dry curry

Pumpkin Curry : Wash and cook pumpkin pieces add mustard spurt, ingh curry leaves. Add salt and Sambar Powder.
Capsicum Dry Curry : Wash and cut capsicum and carrots. Add jeera spurt with curry leaves. Add salt. green chilly and grated coconut. 

4 comments:

  1. Thank you for the recipe, I followed your recipe steps for wheat flour parota. It came out very well.

    ReplyDelete

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