Parota - TamilNadu style

A flaky , layered parotta is a popular dish in

TamilNadu.It is really great sight seeing in the

evenings to watch the Parota masters tossing

the parotas on the road side shops.

My elder cousin sister taught this easy

method to make this flaky parotas.She is a great cook .

I like more for her energetic , manages her beautiful joint

family as a elder DIL and helps all the people

voluntarily .We can't see people like her very often.

Ingredients

For Kneading

All purpose flour - 4 cups

Oil - 1 tblsp

salt - 1 tsp

sugar - 1/2 tsp

water - 1 cup

For making Parotas

Oil - 1/2 cup

Method

I use my Ultra Grinder for kneading .If you have food processor

or Stand Mixers you can use that for kneading.

Combine flour , sugar , salt and oil.slowly add water

to this.Knead for 10 min.The dough will be sticky at first.

By constant kneading it will be a soft ball.At this stage apply

1 tblsp of oil over the ball and cover the ball with a

wet cloth for 2 hrs.

After 2 hrs make lemon sized balls from the balls.

Keep the dough in between the index finger and thumb and

press. ( like in the pic).Make 10 balls out of this.

Now again the cover the balls with wet cloth for 1 hr.

After 1 hr Apply oil in the work surface and to

your hands.Take one ball and spread with hand or rolling pin

very thinly.

Now take the dough from the corner of one side.Make

pleats like you for saree and roll the dough in the centre

of the palm ( like in the pic ).

Make round like these for all the balls and cover it for

15 min.

After 15 min now take one ball.Apply some oil in the hand

and roll into small discs with the hands.

Heat the tawa and place the rolled out disc on the tawa.

You dont need much oil now.If you want just add 1/2 tsp

of oil and cook well both sides.

Take 3 parotas and keep the parotos in between

the palms of 2 hands and do like clapping the hands.

Serve hot with chalna.

This is my entry to Srivalli's Roti mela