WHEAT POROTTA


                           Lots of controversies and debates have arisen upon the consumption of parottas, mainly the parottas being made with maida. But still all the hotels and restaurants are facing a big demand for the parottas. This very demand for the parottas induces them to increase the quantity to be produced instead of reducing the production.

                        Wheat parottas are much healthier than the normal parottas.The wheat parottas also known as lachha parathas in northern side of India is also a very famous dish amongst them.The very long and tedious process of making the parottas is worth having one. Its definitely a full meal. The kneading process is the one which makes the parottas more and more softer and crispier. But if you are health conscious, you can just discard the ghee/oil being used. These homemade parottas are simple with very simple ingredients. Now let’s have a detailed look at how it’s being made.
  1. Wheat                                         11/2cup
  2. Maida                                         1/2cup
  3. Ghee/oil                                     1/2cup
  4. Hot water                                  as required for kneading
  5. Salt                                            1/4teaspn
METHOD:

In a large bowl add in wheat,maida,1tbspn ghee/oil,salt etc and knead them well as for chapatis with required quantity of water.Keep this aside for about 15mins.Again place them on the kitchen table /top and again knead and fold them well with all your energy and might.



This process makes the parotta more soft.
Now flatten them using a roller as for chapathis,with the help of a brush spread some oil over the parotta and pleat them up from one side as we do for a saree.
Then roll them up to a circle and when its done flatten them again with the roller and continue the process 2-3times applying ghee/oil on each stage.Then place them on a hot tawa/pan and let it cook on both sides and remove and serve them hot with some spicy chicken/fish curry.







 

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