Made Parotta yesterday with Chicken curry made from a special masala. Yes Special Coz my Dad bought me this masala when I went to India few months back. Back in my childhood days my father used to buy this masala from Delhi, n the chicken curry prepared with this masala tastes absolutely divine. Now it is available in Chennai n I was very happy when my father got me a set of the masalas, from Paneer to mutton( Do try if you get this masala). Since Parotta is my father's favorite I thought why not post it n send to
I love my Dad event hosted by Jay.. Dad This is for you!!!
Parotta needs no intro its an all time favorite. Making parotta is an art. Dont ever get disheartened if you dont get it right for the first time, by practice you will really get the perfect parotta. The real secret behind the perfect parotta is by only kneading the dough well and allowing it to rest for 5-6 hours. Any non-vegetarian gravy goes along with parotta, especially with mutton korma( my hubby n Dad loves this combination),
Maida or All-purpose flour 1 kg
Chicken Curry made from Roopak's Chicken Curry Masala
In a big bowl mix the maida and salt together. Add water to it and knead it to a soft elastic dough.
Knead well for about 10 minutes, and divide the dough into 20 equal parts.
You can roll out the dough in either in a big flat plate or in the marble worktable in your kitchen.
Apply oil on the workspace, take a piece of dough and roll out into a thin chapati making sure the edges are thin.
Pull the dough away from the center to the end the dough should be stretched thin.
Heat the tawa, while it is getting hot roll out the prepared dough into a thick chappati about 41/2 to 5 inches in diameter.
The most intersting part is baetin the hot parotta between the two palms so that the parotta will show out beautiful layers.
Enjoy with the gravy of your choice.
- You can also add an egg mixed with little milk and sugar. this will naturally yield a very soft dough.
- When you have to make parotta in short notice, knead the dough with hot water( not very hot but just hot) and give the 1 hour resting time.
- Never make the parotta thin, you will not get the beautifull layers.