Parotta(maida paratha)

Name: Parotta(maida paratha)
Total time: 7200 s
Yield: 6 parotta
Cuisine: Indian
Ingredients: 500 grams maida; 1 tsp salt; 1 tbsp sugar; 1 tbsp milk powder or milk(2 tablespoons); 1 egg; Oil; Ghee; Rolling pin(optional); Water

firdous mohamed @cook_jafrul

Riyadh, Riyadh Region, Saudi Arabia

Everyone’s favorite paratha( it’s called parotta in Tamilnadu) this type of Parotta is famous in my area for engagement function and served with chicken gravy (சம்மா)

firdous mohamed @cook_jafrul

Riyadh, Riyadh Region, Saudi Arabia

Everyone’s favorite paratha( it’s called parotta in Tamilnadu) this type of Parotta is famous in my area for engagement function and served with chicken gravy (சம்மா)

Saved

Ingredients

2 hours

6 parotta

500 gramsmaida
1 tspsalt
1 tbspsugar
1 tbspmilk powder or milk(2 tablespoons)
1egg
Oil
Ghee
Rolling pin(optional)
Water

Saved

Steps

2 hours

1

First have to make a dough for parotta. Take a bowl and add maida, egg, salt, milk powder and sugar to it and blend it with maida
2

Add water little by little to make a dough, after making a dough beat the dough to make it smooth
3

After making a dough, make an even size ball like dough to make a parotta beda and cover it with oil and rest it for 1 hour or 30 mins.. take ghee and oil is mixed
4

After resting, take the dough and spread the dough to thin by hand or using rolling pin
5

After spreading take the thin sheet in one corner and swirl it
6

After making parota beda rest it for 15-30 mins
7

After rest it for 30 mins take the beda and press it by using hands to make a parotta size but not too thin
8

After spreading it like this put it in tawa and flip it after that add ghee mixed oil over it and make it brown.. cook it in low flame (because when flame is high only outer layer becomes brown inner layer is not cooked)
9

After taking parota we have to beat it and then only it forms layer
10

Our parotta is ready