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A different kind of Parota
Published On: 09 Feb 2013
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
Bengali: Laban / Noone
Take flour and salt into a wide bowl and mix well.
Add butter to the flour and prepare a thick dough. Use milk in the preparation of the dough, if necessary.
Knead the dough well to obtain smooth parotas. Divide the dough into lemon sized balls and allow to settle for about half hour by covering them with wet cloth..
Press the round ball with a chapati roller into circular thin pancakes. Make a cut on the cake from the center to the edge. Apply ghee on the entire surface and sprinkle flour on the surface lightly.
Now, roll the one split end of the pan cake towards the other end so that a cone is formed.
Press the cone into a circular disc and roll again into a somewhat thick pancake. Apply ghee if need be. Repeat the process with all the other balls.
Add ghee as and when required to a frying pan and and roast the pan cakes/chapatis/parotas.
Delicious Layered Chapatis are ready.
Serve hot with any kind of gravy dish.
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