PAROTTA

Parotta is crispsy and flaky multi-layered bread and its so famous in Kerala...its a goes well with salna(veg or non - veg), kurma...Its a street food available mostly in evening ..kids play with layers

        It is famously called malabar parotta or in north India its called laccha paratha(usually made with atta flour)..but in kerala they make this maida. In madurai, the temple town they will fry this parotta...

         In restaurant or in street shop, they keep this parotta dough piled up like a small mountain smeared with oil.. at each stage they apply oil to dough because this dough will get dried easily...there will be waiting time for each stage...for layering,they lightly roll the small portion of dough,smear well with oil ...

         There comes interesting part they take the rolled dough hit in the table to make it thin as possible like a paper(usually we can see thro it like transparent paper)..then form layers..and litlle waiting time..they smash the layered dough and cook it.. after it crisps,they pile the parotta smash it with both hands like clapping. hurray! yummy parotta ready..

         Although its a time consuming process,but worth to try it..

Parotta recipe

Ingredients:

• maida - 2 cup
• salt as required
• water

Method:


    Mix all ingredients and make a soft dough,smear with oil... dough need to rest for 30 minutes - 1 hour..
  after an hour make small rounds..apply some oil and rest for 10 - 15 mins..roll this dough very thin as possible.. if there is hole don't worry..

Apply oil and sprinkle flour. .take from one end lift it straight so that it forms fleads. .or u can hold it into fleads .. 

Now twist around your finger and tuck inside..so it forms like a flower apply oil rest for 10 mins. .now roll it out. . And cook in hot pan..

Now come the important part. . Stack up the parotas in btw ur hands.and clap.rotate the parotas clap again..by doing like this u will get layers separated