Even if I am in the top most tension or totally pissed off with my day, thinking that I am gonna eat parota with salna and chicken fry tonight makes me so enthusiastic and happy..I don’t know how that happens , but it happens. I am not talking about the parota which you get in the big 5 star hotels and restaurants where they make perfection in each layer, it is the one which you find in roadside small shops where they make it so amazingly quick and homely.
Me and my mom often go to buy these parotas from those shops, I always stare at those parota masters(we call the people who make parota as “Masters”) and their hands, it like a magic..yes they will keep on talking to my mom at the sametime they will be spinning and flattering these parotas with their hands..I can tell you that making parota is a work of art..Not everyone can make parota..But if you have the “WillPower” to make, I can promise you that becoming masters is not that tough.
Normally parotas are made by just pan frying those layered bread and crushing it, which I have made and posted here..But poricha parota is one kind which my friend shabi got for me from her place. Her native is tirunelveli and this parota is a famous stuff over there..It was so crispy on the outside and fluffy and soft in the middle and eating them with that spicy salna is like heaven. I decided that second to give it a try..
I searched in google about this parota and got a information that this one is not only famous in tirunelveli, it is also famous in thoothukudi/Tuticorin from this video. Now I am on a mission to make it famous world wide. I also tried thattu kadai chicken salna(street food salna) to go with this, which I will post tomorrow.. I found it pretty easy to make it at home too, you can get more or less the same result. I have attached a video of mine for making the perfect parota fleets. I hope this will help you a lot..Ok here you go to the recipe and try it ASAP.
All Purpose Flour / Maida – 500 gms
Salt to taste
Sugar – 1 tblspn
Water as needed
Oil- 4 tblspn+ frying parota
Take flour, salt and sugar in a mixing bowl and mix well. Add water and make into a soft dough.
Apply some oil over the dough and knead well. Cover it with a damp cloth and let it rest for 3-4 hours.
Divide into equal portions. Apply oil on the work surface.
Take one dough ball and roll into a very thin chapatti. Then take one end and start making fleats out of it.. Now start rolling from one end and make into a round shape.(Refer picture and video). Now apply some oil and let it rest for 5 mins.
Now take one roll and spread into a medium size parota. Finish the entire batch like this.
Heat a tawa and also a kadai of oil for deep frying.
put the parota on the tawa. Cook on both sides for 30 sec. Now take it out and put in hot oil and fry till light golden.
Remove and crush it with your hands.
Serve with salna or any korma.
|Take all your ingrediants|
|First take maida in a bowl|
|add salt and sugar|
|apply some oil|
|and knead well|
|cover with a damp cloth..Let it rest for 3 to 4 hours|
|divide into equal portions|
|Take one ball and Roll into thin roti|
|start making fleets|
|all done.apply some oil on top|
|take one ball|
|spread a little|
|fry it in a tawa|
|on both sides for 30 sec|
|now fry it in oil till golden|
|remove and crush it|
|with some chicken salna (Recipe soon)|
Check out the Video of “How to make the Perfect Parota Fleets”..(Play…Pause…Buffer…Play…)