Bookmarking the recipe…. The soft and crunchy outer layer and the cushy inner layers make this parotta really yummy! Parota takes up lot of oil. ரூ.17,000 க்கு Snapdragon 710! @Anonymousyes this recipe works wonderful. Even though there is no documentary evidence to say that maida is the actual villain, Dr.Madhavan says … Objectif en calories 1,750 cal. 250 / 2,000 cal restant(e)s. Objectifs fitness : Régime pour le cœur. This helps to open up the layers of the parotta. Hi dear I just tried this recipe. Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. 250 Cal. Is there a way to make these parathas without milk, using curd or water or butter instead? Heat a tawa on high flame. Thank you for all thr recipes. It is similar to north India’s Laccha Paratha. Will make it vegan … Thank you for sharing the detailed recipe…. thks for the Post. A Parotta/Kerala porotta/Malabar porotta is a layered flatbread, originated from the Indian subcontinent, made from maida flour, popular in India.It is originated in Tamil Nadu especially in the central region region. I have clicked the snaps also.. 37 % 10g Lipides. There are many variatoins of parotta. momsrecipes. btw i m from sri lanka. Maida and all-purpose flour doesn't make any difference. Serves : 4 to 5 Those of you who want to learn how to make Parotta at home but are intimidated by the process of making them, let me tell you that it takes one or two attempts to make a fairly good parotta. Good morning Aarthi. The side dish with parottas include both vegetarian and non vegetarian style gravy dishes. Cooking Time : 45 sec to 1 min per paratha Very nice and easily u have explained with very good pics. Great recipe. Repeat this action with all the roasted parottas. The only difference with the North Indian variant is that Kerala Parottaa is made of Maida (All purpose flour) and requires good kneading to prepare a very soft dough. So Just make it over this weekend and please let me know how it turned out. Slowly add water and make a soft dough. It's better for the animals and better for you too! How does this food fit into your daily goals? Its even popular in Srilanka. hope it will be as flaky as Maida . Though this parotta is very popular and we used to have it at least once in a week, we never attempted to try at home, since there are so many parotta stalls around our home, each one have their unique taste, seriously making parotta at home never even crossed our minds at that time when you can have so many options. Reply. When u put it, the parotta may shrink. Dissolve sugar in milk and pour it into the flour (maida) Add 2 or 3 tbsp oil to the flour and start kneading and make it as an soft dough; Cover the dough atleast for 1 hour. I served it with Vegetable Korma(For recipe Check this Link ) but you could serve it with Chicken gravy  or Salna .I had even given Step by step instructions so it will be so helpful to you. Take a dough ball and spread it into a thin chappati,Add in a tblspn of maida oil over the chappati and spread it evenly.Now with a sharp knife cut strips on the chappati,pull all the strips together and curl it into a round,Apply some oil on the dough ball and set aside on a oiled plate(See picture).Make every dough ball the same way.After that cover the plate with some damp cloth and set it aside for about 1 hour. @Manivasagan Sthe paratha will be little thick not too thin.. @Praveena Dewars You can also check the oil content. Give it a try. Fat 57g. It came out amazing. Now drizzle 1/2 tsp of oil around the parotta. Only thing Inwould change next time is to reduce the sugar to 1/2 or even 1/4 tbsp of sugar. Thanks.. Hi Aarti, ur recipe is awesome.. How did u get this paratha by doing it with whole wheat? This recipe requires great patience and care while in process. 8 % 5g Protéines. Maida - 2 cups Salt Sugar - 1 Tsp Egg - 1 no. Log Food. Am Recent follower of ur blog…every girl who s new to cooking can be presented with ur blog ….so that all will become masters in cooking…..hats off to u….keep up the good work…. Hi aathi…. Id Special - Maida Parotta. Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. 34 % 10g Fat. Get Latest Price. I managed with a great deal of effort to roll it out paper thin and everything looked fine till I tried rolling the balls into parathas. I am an ardent follower of your blog.Thank you, for posting such wonderful and easy to follow recipes.My family enjoys every dish i make from your blog. I wil do it and let u know how it comes. This was the first time Intried it and it turned out great. Cuisine: Indian. Bun Parotta . Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Drizzle oil as your roast them on the hot tawa. Organic Maida Flour ... Parotta Maida Flour. Though I would never prefer to have maida parotta in road side shops or restaurants, we can make these at home once in a while and enjoy. Always keep the dough/balls well greased and covered with a damp cloth so that they do not dry out. Nizam Exports - Offering Maida For Parotta, Maida Flour, Maida Atta, मैदा at Rs 32/kg in Chennai, Tamil Nadu. i started cooking 3 months ago.. i really dont have any experience in cooking. I tried an got the best ever parotta .Thanks a lot an keep the grt work going… Best wishes.., Hi Aarathi its my dream paratha my mouth is watering definitely I vl try it Thanks, Superb such an easy paratha recipe ever seen…i tried and my whole family loved it…thank u so much…. Vanita. Maida is the major ingredient in South Indian Paratha instead of Aata as in other paratha recipes. it was fantastically came out,….. ssssss i done the parotaa….. the taste was yummyyyyy and it luks lik i was eat in hotel…. rumble and mix well until the flour turns moist. Vowww!! !real flaky…very detailed presentation…..thanq…i tried twice but i failed so stopped will try again..thanq…, Aarthi love this paratha love the technique used here…lovely…will try this soon and post it linking it back to u…let me know if it's ok with u…, hi to all yummytummy-aarthi.blogspot.comers this is my first post and thought i would say a big hello to yous – regards speak again soon g moore, yummy dish dear… sure will give a try http://preethisculinary.blogspot.com. Thanks for the receipe. - 90kg, 50kg, 25kg, 10kg, 1kg, 1/2 kg. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Hi. Hi aarthi,the dough can make thin rotis by oil or atta?when we try to make thin parathha ,it will shruk again and again na? IF YOU WANT TO DO IT AS A HOME BASED BUSINESS, JUST READ THIS. Ingredients. How many cup s half kg maida?? Cholesterol 300g --/ 300g left. Resting Time : 4 Hours I appreciate ur help. Thanks for the nice pictorial info..All ur recipes are easy to follow thro pictorial. Step by step recipe with detailed video. Maida - 2 cups Salt Sugar - 1 Tsp Egg - 1 no. Get contact details and address| ID: 22499328055 A loyal reader of my blog has requested Parotta recipe many weeks ago and I never got down to making it until this week. One of them is prepared with simple ingredients like maida, curd and oil, this is the street food variant and the dough is beaten thin layers and later forming a round bread using these thin layers. I adapted this Parotta recipe which also has a great photo tutorial on how to make Parotta. The other variant is a rich one prepared with milk, maida, egg and ghee, this one is often known as Malabar parotta or ceylon parotta. Keep the flame medium. It is very popular in Tamil Nadu, and is also available in many other parts of India and in Sri Lanka. Keep in mind, the key is to shape the oily dough as thin as possible and its alright to have a couple of tears hear and there. 6 % 4g Protein. Ingredients for Kerala Paratha with Maida : 2 cups Maida (All purpose flour) 1/4 cup wheat flour (Aata) 2 Eggs 1/2 cup milk 4 table-spoon cooking oil for kneading and more for cooking In a bowl, add maida, salt and sugar and mix well. Your email address will not be published. add water slowly and knead to a smooth and soft dough. Learn how your comment data is processed. Cover the malabar parotta dough and allow it to rest 15 to 20 minutes. The word parotta is generally used for the Malabar or Kerala parotta, the flaky, layered bread made of refined wheat flour or maida. These are a staple in many Indian homes and are eaten for breakfast, lunch or dinner. Country of Origin: India. Cover the dough with a lid and allow to rest for at least 2 to 3 hours. you can make fully with All purpose flour or with whole wheat flour. 60 % 39g Carbs. I started following ur blog few days back. The key is to spread it out super thin and as large as you can. Maida Ask Price. so cute.-bhuvaneswari,salem. I tried it. Generally these Malabar paratha are made from all purpose flour or maida. There are numerous avatars of Parotta where the shape and accompaniments vary from region to region. 260 / 2,000 cal left. Nimmi Maanu. further add 2 tbsp oil, cover and rest for 1 hour. The shape is really not important. To begin making the Malabar/Kerala Parotta recipe, in a mixing bowl or a food processor, add the maida, ghee, milk, sugar, salt and sufficient lukewarm water and make a firm dough. Portion : 1 parotta. Ensure the parottas are well greased. ?plz help me to do this. Usually I do not make Parotta at home and it is only during our travels that I get to relish Parotta, Kothu Parotta and the likes. Maida is a white flour from the Indian subcontinent, made from wheat.Finely milled without any bran, refined, and bleached, it closely resembles cake flour. Color: White. 10 / 67g left. You have to make it soft and smooth and allow it to rest for 4 hours. I have heard people speaking of Parotta party as treats among friends. Hi friend this is the first time I m seeing ur recepi I think it wil use ful for me. Parotta dough stretched into a thin sheet and pleated into a long strip, Rosettes & rolled out parottas ready to be fried ~ Hot off the stove Parotta with Salna. Serve parotta with vegetable salna or chicken salna. I did this parota and kurma, it came out very well.. especially the detail photographs step by step..u make r life easy in the kitchen..thanks a ton!!! This recipe looks great, but I'm a beginner so of course it did not turn out as well as yours. Maida and perota are not fatal. Kerala Parotta / Malabar Parotta is a layered flat bread of Southern India, particularly in Kerala. Bookmarking the recipe…. Put them in a Hot case and repeat the process until everything is done. Water - 1 cup. @Anonymousno need to put in fridge, store it out at room temp, I am a begginer..I followed many of your recipes and everything came out so well and tasty…thanks for it…. January 15, 2016 at 3:38 pm @Jincy Firozhalf kg is around 4 cups. @Praveena DewarsI think it is because you have kneaded to dough really hard i hope. Id Special - Maida Parotta. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end. Reply. Maida is the major ingredient in South Indian Paratha instead of Aata as in other paratha recipes. Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Contact Supplier Request a quote. Came out soooo good.. Parotta was always a restaurant affair for us when we were young. Packaging Size : 0.5 KG To 1 KG : Packaging Type : Plastic Packet : Brands : Motherland : we are offering a wide range of Parotta Maida to our clients. 250 Cal. Hi Aarthi… How much milk( in cup measurement) for one cup maida? Your blog is too helpful,nd thanks for your blog,i am having one doubt.after making the dough the resting time is 2 hours and after making the stripes nd ball, again 2 hours,orelse 4 and then again 4 hours??? wowwwww…mouth watering i love the way you prepared n clicked pics to help others to cook without confusion suppeerrrbbbb thanq, Thank you sister for all ur recipes nowadays am getting rewards by my family members bcs of u and I get confident in my cooking very thank u. Hi Aarthi.. It is a common sight to find crowds thronging the road side stalls where heaps of layered parottas hot off the stove are served with a curry both for breakfast and evening tiffin or dinner. United Foods . I trieed to make soft kerala parotta several times.But all the times it end up with a disaster.. Sure I will try ur version soon..n let u know the result, I tried this with wheat flour n came out nice…thankyou Aarthi…. Chinese and Italian cuisines also revolve around this flour. I used to watch how the ‘parotta master’ would churn out hundreds of parottas with such ease. I tried it at home. Thank you so much. Cholesterol 300g--/ 300g left. After 1 hour take the dough and make it to a slightly thicker Parata. Method . So avoiding egg is better right aarthi?? Read about company. Buy Bb Royal Maida 1 Kg Pouch Online At Best Price Maida, white flour, forms the base for several dishes in the Indian cuisine and worldwide. now add water and start to knead the dough. Contact Seller Ask for best deal. Vegetarian kothu parotta. Yes…You could use Curd+Water and knead the dough and follow the same procedure…Give the dough a resting time of 1-2 hours.It will probably give you the same result.I haven't tried this…Hope you try and tell me how it turned out…. I love this, the whole presentation… will try it out pretty soon. then make paratha. However, In this Kerala paratha recipe I have used 1:1 ratio of whole wheat flour and all purpose flour. It takes some patience and practise to achieve a perfect parotta. Available in many different color and flavored Porota . Ingredients: Filed Under: Bread, Chapatis, Kerala, Paratha, Recent Recipes, Stuffed Paratha, Tiffin. Cover the … hey dear u really doing a great job!! I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! Allow to rest for 10 mts. A very easy recipe for home made parottas from scratch. It is a popular street and restaurant food across the state, and is usually served with beef fry (egg curry and chicken curry are other popular accompaniments). hey dear u doing a really great job!! roll it and cut it and make it into the ball and rest it for 1 hour. tried this and got soo many compliments… thanks for the recipe Reply. Parathas are mostly served with a chutney, pickle, curry, dals or even plain with tea. unka paratto making parthawey seinum pola iruku. Get Quote. Get contact details and address| ID: 22499328055 Post was not sent - check your email addresses! Mix every ingredients in a mixing Bowl and form a dough,cover it with a damp cloth and let it rest for about 4 hours. Sorry, your blog cannot share posts by email. 10 / 67g left. Ganapathy, Coimbatore 173, Sivasakthi Colony, P.n Palayam Road, Ganapathy, Coimbatore - 641006, Dist. Parotta tastes best hot off the stove with piping hot fragrant salna. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. In a bowl add 1/2 cup of maida and pour in some oil and make it into a smooth paste and set aside.. After 4 hours add some more flour to the dough and kneed with your hands to form soft dough.. Divide the dough into equal portions.. Take dough ball and spread it into a thin layered chapathi.. Add in a tbspn of maida oil over it.. I am posting an eggless Parotta recipe where maida, salt, oil and water are the only ingredients that go into the making of the parotta dough. Hi Aarthi.. tried this.. They were very Rubbery and wouldn't hold shape so they wound up thick, hard and uncooked inside. Ghee (Clarified butter) - 4 table spoons. You can use whole wheat flour instead of maida. I like name Maha. Thanks Aarthi! Those of you who want to learn how to make Parotta at home but are intimidated by the process of making them, let me tell you that it takes one or two attempts to make a fairly good parotta. WELCOME! tried this and got soo many compliments… thanks for the recipe��. The parotta making process involves the mixing of the dough, slathering the dough with a generous amount of oil, resting it, pinching off tennis sized balls from the dough where each of these balls is flattened and deftly tossed in the air to create a super thin translucent layer that is pleated into a long thick strip which is then coiled into a circle like a rosette. Now using all purpose flour does give a great texture and flakiness to the parotta. I could use some tips, i replaced maida with all purpose flour and the dough came out very elastic, so it was hard to roll out. ½ cup of maida and all-purpose flour to make it into the whole presentation… will try.! 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