Garden & Jungle

$$$ for the people who love to eat…


Posted by Geetha on December 21, 2008



Maida or All purpose flour – 1 cup
Oil – 2 tsp
Salt – to taste
Sugar – 1 tsp
Luke warm water – as needed to make dough
Baking powder – 1/8 tsp (optional)
Oil – to make parotta


Combine all the ingredients and form soft dough like chappathi dough. Keep it for 4 hrs covered with a damp cloth in a warm place. Once it is done divide the dough into small equal parts. Take 1 dough and apply oil into it and roll out maximum (make sure roll it as thin as possible) don’t worry about the shape and if it toured also no problem.



 Apply some more oil and make pleates by both the hands (like saree pleates).



Then holding it on one end and roll it to other end.

Roll Out

Roll Out

Repeat the above procedure for each portion of the dough and apply little oil on top and keep aside. Roll out each portion like chappathi (not thin), because parotta should be little thick.



Heat a tava and place this parotta and apply some oil / ghee and cook for 2 mins and turn it over and cook it.  Once 3-4 porotta is done place them in a flat surface and holding them between hands, beat them well, so that it becomes soft and also to separate the layers.

Note: Don’t add flour while rolling the dough, if you need apply some oil.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: