Parotta is a favorite dish for me and my family. I learned this dish from my mom in law. She taught me the oil version. Oil version means while making the dough , spreading and fermenting even while frying oil is used more. This dish is tastier and also fluffy and side dish for this is raita / kurma.
My husband love this tiffen dish. I actually serve it with Chicken kurma/ vegetable kurma/ chicken thokku.
I have given egg optional cos vegetarian will not add egg. Now while adding egg to this maida flour it becomes more softer and pliable. I learned it from my friend.
But I used to prepare both the version. Mostly my husband prefer the egg version, so I prepare it with egg,
4cup Maida flour
¼ tsp Baking powder
1 tsp Sugar
2 pinch Cooking soda
1 ½ tsp Salt
½ cup oil
1 no Egg (optional)
Enough cold water
Sieve Maida, baking powder, cooking soda and salt twice.
Mix oil and flour (we can add the egg this time), Blend well with hands, Add enough water to make a smooth dough.
Pat and knead well for several minutes till the dough becomes pliable.without breaking in middle.
Pour little oil on top and cover it. Keep aside for 5 to 6 hours.
Apply oil on the working surface and knead the dough again.
Now divide the dough in to equal small orange size balls.
Place the ball in the oil surface, rool out the ball in to very thin chappathi, Apply 1 tsp oil in the chappathi top surface and spread it evenly.
Fold it like saree pleats and then roll it from one corner to the center so that a ball is formed again. Make all the balls like this.
Pat each balls in to thick paratha.
Heat the tawa, Fry one side of the parotta and then the other side. Now apply 1tsp oil and fry well on both side in medium flame.
Loosen the layer after removing from the fire by patting on sides with hands or soft towel.
Serve hot with kurma or raita.