Poricha Parotta

Method

1. 1

   In a mixing bowl, add maida, salt, sugar and water. Combine the flour and mix it to form a dough.

   MaidaSaltSugarWater

2. 2

   Knead the dough for 15 minutes by continuously folding the dough.

3. 3

   Add 1 tbsp of oil on dough and rest for 60 minutes.

   Groundnut oil

4. 4

   Make individual 2-inch dough balls.

5. 5

   Add 2 tbsp of oil on the dough balls and rest for 30 minutes.

   Groundnut oil

6. 6

   Method 1: Take a dough ball and flatten as thin as possible by swirling it in a circular motion and forming a large circle. Apply oil on the spread dough.

7. 7

   Gather rolled dough in one corner and make a spiral. Repeat for all the dough balls.

8. 8

   Method 2: Flatten the dough ball using a rolling pin as thin as you can.

9. 9

   Apply oil on the dough and gather the rolled dough in one corner and make a spiral

10. 10

    Roll the spiralled dough using a pin or flatten it into a 3-4 inch circle using hands.

11. 11

    Heat a Tawa, place the flattened parotta on the Tawa. Cook on a medium flame until the parotta is half cooked on both sides.

12. 12

    In another shallow pan, add oil for half an inch height. Once the oil is hot, add the half cooked parotta and cook until golden brown and crispy. Flip inbetween. Repeat this for all the Parotta.

    Groundnut oil

13. 13

    Tap the sides of the parotta to fluff them up when serving.