Parotta-11 Recipe Video

Paratha is the Indian flat bread made with all purpose flour or whole wheat flour. It is served with vegetables, curries and dals. Parathas can be made in different varieties like plain or stuffed or lachha. It is a healthy way to eat, when stuffed with vegetables like cauliflower or potato or even with paneer.

Summary

Preparation Time1 Hr 0 MinCooking Time1 Hr 0 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings35
CuisineCourse
TasteMethod
DishVegetarian

Ingredients

 Maida/All purpose flour4 Pound
 Sugar3 Tablespoon
 Salt To Taste
 Canola oil1⁄2 Cup (8 tbs), divided
 Filtered water3 Cup (48 tbs) (as required)

Nutrition Facts

Serving size

Calories 222 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.7%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 12.9 mg0.5%

Total Carbohydrates 41 g13.6%

Dietary Fiber 1.4 g5.6%

Sugars 1.4 g

Protein 5 g10.7%

Vitamin A Vitamin C

Calcium 0.8% Iron 13.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Clean a kitchen table with tissue papers. Wear a mob cap or chef’s cap, and apron. Wash hands with antibacterial hand soap and water.

MAKING
2. Place flour on the kitchen table and make a well in the center of the flour mixture. Add sugar and salt in the well. Pour water into the well.
3. Combine the flour, sugar and water using hand and knead for 5 minutes. The dough will be sticky at first. Knead again for 10 minutes. By constant kneading it will be soft ball.
4. Apply 1 tablespoon of canola oil over the dough ball. Cover the dough with a large bowl and leave it for 15-20 minutes.
5. After 20 minutes, apply oil on your hands. Take the dough and keep in between the index finger and thumb and press. Make lemon sized balls from the dough. Make 35 balls out of this.
6. Spread some oil on the table and place the balls. Apply some oil on top of each ball. Cover the balls with kitchen towel for 1 hour.
7. Apply oil on the table top and to your hands. Take one ball and spread with palm or rolling pin very thinly.
8. Take the rolled dough from the corner and make very thin pleats by tossing on the table.
9. Roll the dough in the center of the palm and place on the table. Make these for all the balls and cover it for 15 min.
10. Take one ball and apply some oil on top of the ball and to your hands. Roll the balls into small discs with the hands.
11. In a nonstick pan over medium heat, place one rolled out disc. Add some drops of oil over it and cook well both sides until gets golden brown.
12. Keep 3-4 parathas in between the palms and beat like clapping the hands for releasing the layers of paratha.

SERVING
13. Serve the hot paratha with some spicy gravy.

Editors Review

Now the coiled rounds have to be shaped further to lead to the parotta. Check out Kalyan Raman spreading the coiled spirals to flatten to a medium sized round. Heat the tawa and place the dough round on the tawa to begin baking.
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