Paratha or parotta is also known as Indian layered flat bread. Very famous in South India mostly in Kerala and Tamilnadu. In recent days one can find this paratha in all street food shops. Some also included this paratha in functions like wedding, receptions etc. Parathas are always served with kuruma or salna.
Paratha can be made with or without egg. It is time consuming and need some practice to get perfect layers in paratha. Paratha can be of many varieties - kothu paratha, egg kothu paratha, dry kothu paratha, chilli paratha, Ceylon paratha, veechu paratha.
I am posting paratha recipe with egg today. It just take one or two attempts to make perfect parathas. Paratha tastes best hot off the stove with hot salna. I wonder how paratha masters do 100's of it in a day with ease. Practice makes a man perfect. Lets start to make paratha.
Ingredients:
This yields 16 paratha.
Maida (all purpose flour) - 4 cup
Egg - 1 (whole)
Salt - as required
Sugar - 1 tsp
Baking soda - pinch
Curd - 1 tsp
Water - 1 cup
Oil
Method:
1) Sieve maida twice and take in a bowl with salt, sugar, baking soda.
2) Add 1 tsp of curd and egg to it and mix well. Add water little by little and knead the dough smoothly.
3) Take a tsp of oil and blend it well with dough. Knead it min 5 mins.
4) Cover the dough with a wet cloth and keep it for 20 - 30 mins minimum and maximum you can leave it for 4 or 5 hrs.
5) After resting time again knead dough and start making small balls ( lime sized).
6) Cover the balls with wet cloth to retain the moisture.
7) Roll each ball as thin as you can. the elasticity will allow you to roll super thin, even if it is torn don't worry. Use oil to smear this thin. shape and tears are not important.
8) After rolling thin lift from one end and make fleets and make rosette and tuck the other end in center.
9) Prepare all the balls and smear some oil to each of it and rest it covered with wet cloth for 15 min.
10) Grease the surface you are going to work. Take one rosette and press with your palm with a little pressure or use rolling pin to spread to a thickness of your interest.
11) Heat tawa and place the rolled paratha. Cook on both sides till golden brown.
12) Do this with all your paratha. Take 5 cooked paratha at a time in your working place and crush them together using your hands.
13) Crush (like clapping) 3 - 4 times and you can see layers. Do this to all parathas.
14) Yummy layered paratha is ready... Serve hot with kuruma or salna.
Notes:
1) 1 cup water for 4 cup maida may vary with each variety of maida. You may need a little more or less. So add little by little at a time.
2) Dough should not be too sticky or hard. The surface of the dough should be smooth and soft.
3) Dough at all stage like - lime sized balls, super thin sheet, rosette, thick rolled paratha should be well smeared or greased with oil.
4) Covering dough at all stages with wet cloth is very important to retain the moisture.
5) Tawa should not be super hot, if so paratha may change color immedietely and the inner layers will be raw. Tawa should be in medium heat and make sure you maintain the same till you finish up with all paratha.
6) Do not skip the crushing step. It helps loosen or open up the layers.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Paratha can be made with or without egg. It is time consuming and need some practice to get perfect layers in paratha. Paratha can be of many varieties - kothu paratha, egg kothu paratha, dry kothu paratha, chilli paratha, Ceylon paratha, veechu paratha.
I am posting paratha recipe with egg today. It just take one or two attempts to make perfect parathas. Paratha tastes best hot off the stove with hot salna. I wonder how paratha masters do 100's of it in a day with ease. Practice makes a man perfect. Lets start to make paratha.
Ingredients:
This yields 16 paratha.
Maida (all purpose flour) - 4 cup
Egg - 1 (whole)
Salt - as required
Sugar - 1 tsp
Baking soda - pinch
Curd - 1 tsp
Water - 1 cup
Oil
Method:
1) Sieve maida twice and take in a bowl with salt, sugar, baking soda.
2) Add 1 tsp of curd and egg to it and mix well. Add water little by little and knead the dough smoothly.
3) Take a tsp of oil and blend it well with dough. Knead it min 5 mins.
4) Cover the dough with a wet cloth and keep it for 20 - 30 mins minimum and maximum you can leave it for 4 or 5 hrs.
5) After resting time again knead dough and start making small balls ( lime sized).
6) Cover the balls with wet cloth to retain the moisture.
8) After rolling thin lift from one end and make fleets and make rosette and tuck the other end in center.
9) Prepare all the balls and smear some oil to each of it and rest it covered with wet cloth for 15 min.
11) Heat tawa and place the rolled paratha. Cook on both sides till golden brown.
12) Do this with all your paratha. Take 5 cooked paratha at a time in your working place and crush them together using your hands.
13) Crush (like clapping) 3 - 4 times and you can see layers. Do this to all parathas.
14) Yummy layered paratha is ready... Serve hot with kuruma or salna.
Notes:
1) 1 cup water for 4 cup maida may vary with each variety of maida. You may need a little more or less. So add little by little at a time.
2) Dough should not be too sticky or hard. The surface of the dough should be smooth and soft.
3) Dough at all stage like - lime sized balls, super thin sheet, rosette, thick rolled paratha should be well smeared or greased with oil.
4) Covering dough at all stages with wet cloth is very important to retain the moisture.
5) Tawa should not be super hot, if so paratha may change color immedietely and the inner layers will be raw. Tawa should be in medium heat and make sure you maintain the same till you finish up with all paratha.
6) Do not skip the crushing step. It helps loosen or open up the layers.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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