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Parotta

This is not a health food for 2 things used in the recipe,  Oil used in this recipe and Maida flour (because it is processed flour) so you should be having this once in a while..My kids love it but they also understand the nutrition facts of it. I still use Maida base dish but max to 1 dish a week. In Singapore Parotta is national food. You get different form, variety (from paper, tissue parotta to normal one with chocolate, jam, garlic, onion, cheese u name anything you will get it). It is a very long process also. So I seldom do this may that’s why my kids will look fwd to it from the time I tell them the menu 🙂

Even though it is classified as unhealthy I find ways to include some nutritional value to the recipe. Actually replacing part of oil with Tofu gives good way to include some protein into the dish

Ingredients:
Maida – 1/2 kg
Milk ( I use low fat milk)- 200ml
Tofu (soft silken) – 150g

Sugar – 1 teaspoon

oil- 2 tsps, while kneading the flour
salt- 1 tsp
Oil- 1/4 cup 

Method:

Sift maida to ensure there aren’t any impurities (esp if you reside in India :)) 

Knead maida using milk/water, Tofu, sugar, salt and 1 teaspoon oil to a soft dough.


Let it stand for 5 – 7 Hours

In between take it out and knead on a smooth
Take a lemon size ball. Take all the the dough and do the ball

Pour 2 tablespoon of oil over the balls

Rollout the ball into as thin sheet as possible

Make Pleat (Like u do saree pleat) out of thin sheet

Roll in circle from one end to another end

Take the each of above pic and roll out like chapatti but not so thin make sure u roll out till medium thinkness
Heat flat tawa

Put the rolled Parotta
Let it cook (till it turns brown) don’t keep fliping let it cook in medium heat
Turn over cook on the other side
Now it is ready to eat.


I have served with Cauliflower Kurma  

 


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