My Sister and brother would always pick this while I pick something else,when we get to eat outside.For some odd reason I had trouble digesting this particular parota made with maida | all purpose flour,during my childhood.Both my brother and sister would tease me for the same.
I like to avoid maida |all purpose flour as much as I can in my kitchen.So here is my whole wheat veechu parota.
Ingredients
Whole wheat flour ........................ 2 cups+ etra for dusting
Salt .............................................. to taste
Water........................................... 1 cup + little extra
Oil............................................... 2 tbsp
Method
- Mix wheat flour ,salt and water and knead a soft dough.
- Coat the dough with very little oil on top and rest it for 30 minutes.
- Take a lemon size ball and roll it to a thin chapathi.
- Try to make it as much thin as you can.
- Then fold it slightly.
- Apply a very thin coating of oil with your finger tip and sprinkle a bit of flour for every single fold.
- This helps in keeping the layers separate.
- Make as much thin folds as you can.(like you fold dhupatta | saree pleats)
- Hold the two edges and pat gently on the rolling board.
- This will make the dough elongate more.
- Then roll it in circular shape.
- Slightly apply oil on top.
- Make such rolls and let it rest for another 30 minutes.
- Later gently roll with rolling pin.
- Heat a griddle on medium high.
- Cook the rolled parota each side for a minute.(you can see golden spots)
- Pile up 3 cooked parotas and keep the parata pile between your palms kept side ways and slightly pat them |squish them to enhance the layers.
Enjoy hot parotas with any kuruma .Check my chettinad paneer kurma , if needed
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