Parotta is one of the most famous dinner for Tuticorin, from the evenings till late night you can find atleast a single parotta stall in each and every nook and corner of the street. There are 4 to 5 hotels, were these parotta’s are very famous and each of them make their own style of Salna for this parotta. Whenever I am too my hometown, most of the time it would parotta for our dinner. These parotta’s are prepared with all-purpose flour, but I have tried making it with Wheat flour.
Wheat parotta is good compared to all-purpose flour/maida in healthwise, but the taste wise I would opt for all-purpose flour parotta. Soon will update the recipe for the other parotta, let me share the recipe…
- Wheat flour/Atta – 3 cups
- Salt to taste
- Oil – 3 tbsp.
- Take the wheat flour/atta in a wide mouth bowl, along with salt. Mix it well.
- Pour water little by little and start kneading the dough, when it’s almost done.
- Pour a tbsp of oil and knead for 5 mins or until the flour absorbs the oil.
- Pour another tbsp of oil and knead for another 5 to 10 mins, and drizzle a tsp of oil over the dough and let is rest for 5 mins.
- Take a small portion of the dough, roll it to a ball (lemon size), and keep it aside. Continue this process for the whole dough.
- In the workspace, start flattening the dough with a rolling pin and then lift one corner of the flour and start folding them in zig zag.
- Once it’s done, take the folded dough and roll it to a circle, drizzle little oil over the dough and keep it aside.
- Continue the same process for the whole dough, cover with a plate and let it rest for 20 mins.
- Heat a tawa, grease it with oil, now gently flatten the rolled dough and place it over the tawa.
- Drizzle little oil along the sides, swap and cook both sides for 3 to 4 mins or until it’s cooked.
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