6 years ago
Home Cooking
Parotta Recipes
6 years ago | Home Cooking
DESCRIPTION
PAROTTA RECIPES
Parotta, originally a fried north Indian dish, is a common favourite of every Indian, be they a north or south camper! And, of course, like every other dish, they come in various varieties. Many believe this dish to be difficult and complex to prepare. It is even believed that only professional and experts can prepare this dish flawlessly. Yet, this is just a belief. This dish, on the other hand, is one of the easiest dishes to prepare once you know the proper method.
CHICKEN KOTHU PAROTTA
Ingredients:
Oil - 2 Tbsp
Onion - 2 medium chopped
Garlic - 5 chopped
Green Chilli - 2 nos
Curry leaves
Coriander leaves
Tomatoes - 2 medium chopped
Salt
Chili powder - 1 Tsp
Pepper - 1/2 Tsp
Egg - 2 nos
Shredded Chicken and Gravy
Shredded Parotta
Method:
Take a wide sauce pan, add oil, onion, garlic, green chili, curry leaves and saute well.
Once the onion turns transparent add tomatoes, salt, chili powder, pepper mix all together and saute well.
Make a well (gap) in the center and push everything to the sides.
Pour oil in the center and crack open two eggs.
Scramble the eggs after few seconds.
Add shredded chicken from the chicken curry.
Add shredded parotta pieces.
Add chicken gravy from to the mixture.
Do not use different chicken gravy and different shredded chicken. Let it be from the same gravy. Because different gravy might spoil the taste.
Finally garnish it with some coriander leaves and curry leaves.
The most delicious kothu parotta is ready to be served!
PAROTTA
Ingredients:
All purpose flour/Maida - 2 cups
Salt to taste
Egg - 1 no.
Milk - 1/4 cup
Sugar - 2 Tbsp
Oil - 1/2 cup
Method:
Take a bowl add maida (all purpose flour), salt and egg.
Dissolve sugar in milk. And pour it to the flour.
Add oil to the flour and start kneading it for at-least 5 minutes.
Close it and let it sit for an hour.
Again knead it for a minute.
Take a small ball of dough and fold it inside.
Pour oil into the kneaded dough. Soak the dough balls in oil for 2 hours.
Dust flour on a flat surface and start rolling the dough till it becomes very thin.
Keep it in between three fingers and roll it around.
Now flattened it by your palm and roll the dough.
Heat a tawa and start cooking the parotta on both the sides by adding oil.
Fluff it up by gently beating the parottas.
Soft and tasty parotta is ready to serve!
LACCHA PARATHA (Wheat Parotta) | Main Coarse Dish
Ingredients:
Atta / Whole Wheat Flour - 2 cups
Salt
Sugar - 1 Tsp
Yogurt - 1 Tbsp
Oil - 2 Tsp
Water
Ghee
Method:
In a wide mixing bowl, add Atta, salt, sugar, yogurt and oil and mix well.
Now add water, a little at a time, to knead the flour into a dough.
Close the bowl with a lid & let the dough sit for 5 minutes.
Knead again for few minutes and close and let sit another 5 minutes
Knead for the 3rd time and let it sit for 1 to 2 hours
Finally, Add a bit of oil onto the dough and knead one last time. Now, make balls that fit in your palm from the dough.
Flatten the ball as thinly as you can. Sprinkle some flour onto the rolling surface if it is too sticky as it would make it difficult to roll out the dough.
Dab ghee evenly all over on the rolled out dough.
Gently make slits for every 1/2 inch with a knife and fold the rolled out dough alternatively like pleats.
Now, roll the pleated dough inwards, inserting the end into the bottom and keep it aside for 10 to 15 minutes.
Flatten them gently and make sure not to roll it out thinly.
Now, roast it on a tawa. When the paratha turns into a light golden colour, spread some ghee on the surface and flip it over. Spread some ghee on the other side too.
Flip it over one last time. Your Laccha Paratha’s are ready to be devoured.
Visit our website: http://www.21frames.in/homecooking
Facebook: https://www.facebook.com/HomeCookingShow
Instagram: https://www.instagra
Parotta, originally a fried north Indian dish, is a common favourite of every Indian, be they a north or south camper! And, of course, like every other dish, they come in various varieties. Many believe this dish to be difficult and complex to prepare. It is even believed that only professional and experts can prepare this dish flawlessly. Yet, this is just a belief. This dish, on the other hand, is one of the easiest dishes to prepare once you know the proper method.
CHICKEN KOTHU PAROTTA
Ingredients:
Oil - 2 Tbsp
Onion - 2 medium chopped
Garlic - 5 chopped
Green Chilli - 2 nos
Curry leaves
Coriander leaves
Tomatoes - 2 medium chopped
Salt
Chili powder - 1 Tsp
Pepper - 1/2 Tsp
Egg - 2 nos
Shredded Chicken and Gravy
Shredded Parotta
Method:
Take a wide sauce pan, add oil, onion, garlic, green chili, curry leaves and saute well.
Once the onion turns transparent add tomatoes, salt, chili powder, pepper mix all together and saute well.
Make a well (gap) in the center and push everything to the sides.
Pour oil in the center and crack open two eggs.
Scramble the eggs after few seconds.
Add shredded chicken from the chicken curry.
Add shredded parotta pieces.
Add chicken gravy from to the mixture.
Do not use different chicken gravy and different shredded chicken. Let it be from the same gravy. Because different gravy might spoil the taste.
Finally garnish it with some coriander leaves and curry leaves.
The most delicious kothu parotta is ready to be served!
PAROTTA
Ingredients:
All purpose flour/Maida - 2 cups
Salt to taste
Egg - 1 no.
Milk - 1/4 cup
Sugar - 2 Tbsp
Oil - 1/2 cup
Method:
Take a bowl add maida (all purpose flour), salt and egg.
Dissolve sugar in milk. And pour it to the flour.
Add oil to the flour and start kneading it for at-least 5 minutes.
Close it and let it sit for an hour.
Again knead it for a minute.
Take a small ball of dough and fold it inside.
Pour oil into the kneaded dough. Soak the dough balls in oil for 2 hours.
Dust flour on a flat surface and start rolling the dough till it becomes very thin.
Keep it in between three fingers and roll it around.
Now flattened it by your palm and roll the dough.
Heat a tawa and start cooking the parotta on both the sides by adding oil.
Fluff it up by gently beating the parottas.
Soft and tasty parotta is ready to serve!
LACCHA PARATHA (Wheat Parotta) | Main Coarse Dish
Ingredients:
Atta / Whole Wheat Flour - 2 cups
Salt
Sugar - 1 Tsp
Yogurt - 1 Tbsp
Oil - 2 Tsp
Water
Ghee
Method:
In a wide mixing bowl, add Atta, salt, sugar, yogurt and oil and mix well.
Now add water, a little at a time, to knead the flour into a dough.
Close the bowl with a lid & let the dough sit for 5 minutes.
Knead again for few minutes and close and let sit another 5 minutes
Knead for the 3rd time and let it sit for 1 to 2 hours
Finally, Add a bit of oil onto the dough and knead one last time. Now, make balls that fit in your palm from the dough.
Flatten the ball as thinly as you can. Sprinkle some flour onto the rolling surface if it is too sticky as it would make it difficult to roll out the dough.
Dab ghee evenly all over on the rolled out dough.
Gently make slits for every 1/2 inch with a knife and fold the rolled out dough alternatively like pleats.
Now, roll the pleated dough inwards, inserting the end into the bottom and keep it aside for 10 to 15 minutes.
Flatten them gently and make sure not to roll it out thinly.
Now, roast it on a tawa. When the paratha turns into a light golden colour, spread some ghee on the surface and flip it over. Spread some ghee on the other side too.
Flip it over one last time. Your Laccha Paratha’s are ready to be devoured.
Visit our website: http://www.21frames.in/homecooking
Facebook: https://www.facebook.com/HomeCookingShow
Instagram: https://www.instagra