PAROTTA

Parotta is a popular South Indian flatbread made from wheat flour, oil, and water. It is usually made by kneading the dough, rolling it out into thin layers, and then cooking it on a hot griddle.

Parotta is often served with a variety of accompaniments such as kurma, a spicy and flavorful gravy made with vegetables or meat. It can also be served with a side of dal, a lentil-based dish, or chutney.

Parotta can also be used as a base for other dishes such as parotta kurma, where the parotta is torn into small pieces, mixed with kurma, and served with raitha, a yogurt-based condiment.

Parotta can also be used to make street food such as kothu parotta, where the parotta is finely chopped and mixed with vegetables, egg or meat and spices, and cooked on a hot griddle.

Parotta is a versatile and popular food in South India, and it's commonly found in restaurants, street food vendors, and even in many households.

HOW TO MAKE PAROOTA :

In a large mixing bowl, combine 2 cups of wheat flour, 1 tsp of salt, and 1 tsp of oil. Mix well.

Slowly add water to the flour mixture and knead the dough until it becomes soft and smooth. The dough should be slightly sticky.

Cover the dough and set it aside for at least 30 minutes to rest and ferment.

Divide the dough into small balls, about the size of a golf ball.

Flatten each ball of dough with your palms and then use a rolling pin to roll it out into a thin circle.

Heat a griddle or tawa (a large, flat skillet) over medium-high heat.

Once the griddle is hot, place the parotta on it and cook for 1-2 minutes on one side.

Flip the parotta and cook for another 1-2 minutes on the other side.

Once both sides are cooked and have golden brown spots, remove the parotta from the griddle.

Apply some oil on the surface of parotta and gently press it with a kitchen towel to make it fluffy and soft.

Repeat the process with the remaining dough balls.

Serve the parotta hot with a variety of accompaniments such as kurma, dal, or chutney.

Some popular side dishes to serve with parotta include:

Kurma: A spicy and flavorful gravy made with vegetables or meat that can be served with parotta.

Chicken or Mutton Curry: A classic side dish that goes well with parotta, made with a rich and flavorful gravy

Chana Masala: A spicy chickpea curry, which can be a great side dish for parotta.

Egg Masala: A spicy egg curry, made with boiled eggs and a flavorful gravy, that can be served with parotta.

Raita: A yogurt-based condiment that can be served with parotta to balance out the spiciness.

Dal Makhani: a creamy, rich lentil-based dish that can be served with parotta

Vegetable Kurma: a gravy-based dish made with mixed vegetables and spices, which can be served with parotta

Sambar: A lentil-based stew made with vegetables and spices, often served as a side dish with idli and dosa.

Pickle: Indian pickles are a great way to add more flavor and heat to the parotta, pickles like mango, lemon, and ginger pickle are commonly served with parotta.

SOME POPULAR TYPES OF PAROTTA :

Plain parotta: A simple and traditional version of the parotta, made with wheat flour, oil, and water.

Egg parotta: A variation of parotta that includes eggs in the dough, making it more rich and fluffy.

Chicken parotta: A variation of parotta that includes chicken in the dough, which is typically made with shredded chicken and spices.

Mutton parotta : Similar to chicken parotta, this variation includes minced mutton in the dough, which is typically made with minced mutton and spices.

Malabar parotta: A variation of parotta that is popular in the Malabar region of Kerala, made with a combination of wheat flour and maida (all-purpose flour) and is known for its flakiness and layers.

Lachha parotta: A variation of parotta that is known for its flaky and layered texture, made by kneading the dough and rolling it out into thin sheets, which are then layered and rolled out again.

Kothu parotta: a street food variation of parotta, where the parotta is finely chopped and mixed with vegetables, egg or meat and spices, and cooked on a hot griddle.