TamilNadu Parotta

10:11 PM Chandra Karthikeyan 0 Comments

  • All purpose flour - 4 cups
  • Sugar - 1/2 tsp
  • Oil - 2 tbsp
  • Salt as required
  • Water for kneading
  • Knead everything given under "Kneading". Initially dough will be sticky, then it become soft. Cover this dough with wet cloth for 3 hours. I left it for 5 hours.

  • Make lemon size balls from the dough, keep dough between thumb and index finger and press to make balls. Keep this aside for an hour.

  • Flatten this balls with rolling pin very thinly. Pick the dough from one side and make pleats and roll it. Keep this aside for few minutes.

  • Now again flatten the pleated balls with hand or rolling pin.
  • Cook this parotta in hot tawa.
  • Serve it hot with chalna or any spicy gravy.


Thanks for your wonderful comments