Tuesday, November 28, 2006

Parotta/porotta

Parottas..one of my fav. indian bread and my latest successful culinary experiment.I learned the procedure from my dear friend S abt 6 monthes ago.Ever since,whenever i make these, i was overwhelmed by the results.My mom didn't believe first, so i had send her the snaps :)).As we were planning for this vacation, my cousin sis first request was to teach her how to make these parottas.As i got my finger cut while making the side dish for the parottas, her hands posed for these snaps.Thanks to sweet brother-in-law and my DH for being patient and taking photos and shooting
videos and helped me post those here.A big special thanks to my sweet cousin sis.


Ingredients

Maida - 8 cups
Eggs - 2
Sugar -2tsp
Salt - as needed
Water - as needed

Method

Sieve maida and mix it with egg,sugar and salt.Knead it into soft dough using water.It took about 15-20 minutes of punching the dough with my fists.Divide the dough into equal sized balls and dip them in oil(half of the ball should be covered in oil and just pour some oil on top of the balls.(i know what u r thinking..this much oil..not to worry..the dough won't absorb the oil.The oil is just to keep the balls moist.You can very well reuse this oil for later cooking.Another option is, just rub the each ball very well with oil and keep it in a airtight vessel).Set this aside for 4-5 hrs.After 4-5 hrs, take one ball at a time.Roll that into a small chappathi.As shown below,keep one hand under and another over the chappathi and start beating it on the counter top.Keep going around the chappathi doing this until, the chappathi is very thin.Now try streching the chappathi with your hand to max level.Sometimes the chappathi breaks, that's just fine. Now pick the chappathi up by one end.Hold it vertically and try streching a little, careful not to break it.
Now keep rolling this in spirals and tuck the end into the center.just spread little oil on the sprial ball.After done making all the spiral balls, now get ready for the last step.Take one spiral ball at a time, roll it into small thick chappathi.Cook this in a hot griddle till it's golden brown on both the sides.(if you want u can add little oil while cooking).When 4-5 parottas are cooked, take and stack it up.Now try pushing them with both the hands from all the sides.This is just to separate the layers.Yeah...it's done serve is hot with mutton/chicken curry.We served these with Mutton salna, just like u get in the road side tattukada.(will post that recipe soon).

This is little time consuming one, but i bet u will never regret it..




Two eggs,flour,salt,sugar..getting ready to knead...




kneaded dough




dipped in oil




rolling into chappathi




Beating starts



Making it thinner






Streching to the max...



Streching vertically alil' bit





rolling spirally







Fully rolled one



Making thick chappathi out of spiral balls



Parottas cooking




Finished product..delicious..

29 comments:

Smitha said...

Oh! what a step by step picture presentation of making porotta, wonderful. Thank you.

Hyderabadi's said...

Very good presentation. Will sure to try it out. Thanks for sharing :)

Dilip UK said...

Maheswari - thanks for the step by step guide. Parottas look great. Can these be made without eggs...~smile~

Jayashree said...

Wow...that looks wonderful. The parottas have been stretched so thin....guess it takes a lot of practice to do that.

Maheswari said...

Thanks smitha...all pic.s taken by H and BIL..thanks to them..

Thanks Hyderabadi, sure try and tell me the results.

Thnaks Dilip, i guess u could try without eggs also.I haven't tried without egg,but have seen so many recipes with no eggs.Try it and let me know the results.

Thanks Jayashree,the thinner the better...2-3 times you will get it...

Asha said...

OMG!! I made Roti Canai in the same way, never looked like that , Mahesh! Pics are so detailed and gorgeous and so thinly rolled out too.Man,I can not do that!

Great one,Mahesh.Love the end product:)

Maheswari said...

Thnaks Asha,what is roti canani?..is this a karnataka special?...

Lakshmik said...

Hi Maheshwari

Nice way to portray the procedure. Thanks so much.

Lakshmi said...

first time to your blog Maheswari, such a nice demo for making Parottas.
excellent.

Shaheen said...

wonderful porottas.. i had made these and feeling too lazy to do the write up on the post..yours looks great..

burekaboy — said...

simply incredible. :-) you are indeed talented.

shobha said...

Excellent explanation and photos - can you suggest the approximate number of porottas that can be made from the quantity of dough you have given in the recipe ? Just to get an idea of the size the balls should be..

shobha said...

P.s. Is it 9 as in the photo? Silly me , I should have checked before asking!

maheswari said...

Shobha..thanks..

This quantity of dough makes around 20 parottas.

bee said...

you should market these. seriously. those transfat-laden ones in the stores won't stand a chance.

Ramani said...

Came from Indira of Mahanandi's site.

Wow. Maheswari, just looking at them makes my mouthwater. I second Bee's suggestion, you should market these.

Gangadhar said...

That's humbling !!!! Believe me

Ajith Kumar said...

Hi..the pics are nice. Can i take a couple of these pics for my website?

Maheswari said...

Ajith ..thanks..as now days people are using pic.s from the blogs on their site without giving proper crdit to the owner..i prefer not sharing my pic.s.If u still want to use my pic.s..plz do so with giving links and credit to my blog..

marriedtoadesi.com said...

Very nice! I've added your post as a link to my kothu parotta post.

Kanch

Sujitha Nair said...

Thanks! I was not able to roll it thin at the last step. maida was too elastic. Any advices?

Maheswari said...

sujitha...
May be too much water?...try streching it by hand from all the sides after making a big chappathi...might work..

As said in the recipe, you will be able to make a thin one just by beating it on counter like shown...hope this answer helps..

kuttu.. said...

hey really great... just by seeing the pics itself, my mouth is watering... seems to be really nice... thanks for putting it up and kudos for the efforts taken in putting up this post... keep it going...!!!

Anonymous said...

Mahesh, Roti Canai is pronounced as Roti Chennai, made by Tamilians and Keralites living in Singapore and Malaysia. Roti Canai are very popular there like fast food here,always served with veg or meat curry.
It's made in the same way as your's, thin and beaten to spread but added some condensed milk to the dough too and baking pd!:)
I am making this, that's why I am here now! HeHe!

Asha.

FoodyGuru (Srimathi) said...

Hi,

I made this without eggs and it turned out fine.Thanks for the step by step instruction.

Saminathan said...

Thank you for step by step photos this is make me to do the parotta immediately. Thanks again.

veena said...

Thanks a lot for the recipe and step by step pictures...Going to make this week end
love
veena

Justeat said...

Parotta are good when they are less oily and slightly crispy and served hot

viswa said...

Thanks For Your Recipe,The Images are Very Helpful how to Made,keep sharing us.