How to make the perfect Parotta
The parotta, or puri as it’s also known, has earned the nickname poor man’s bread because of its simple ingredients and straightforward preparation. This makes it a great choice to make at home because you don’t need to buy exotic ingredients or expensive equipment to get delicious results. Here are some tips on how to make the perfect parotta so you can enjoy this South Indian treat anytime!
Ingredients
When it comes to cooking parotta, ingredients play a significant role. The most important ingredient that goes into making parotta is maida (all purpose flour). Maida should be ground fresh and used immediately since it tends to lose its effectiveness after some time. For best results, look for stone grinders which grind maidas very fine in texture than electric mixers. While many people will opt for plain maidas, but adding semolina or wheat starch helps in increasing volume of dough and gives much softer crust than using plain maidas. Sufficient water is also important so that you can attain soft dough without any cracks and crumbles.
Preparation
While it might seem like nothing more than an elaborate chapati, parotta is actually a much richer and more flavorful bread that can be enjoyed in several ways. The type of flour you use will determine whether your parottas are soft or crispy (in other words, super-delicious). In general, it’s a good idea to use one with a high protein content. In India, for example, people prefer to make their parottas from wheat or semolina flour since they produce a crispier outer crust. Since most flours found outside of India don’t have enough protein content by themselves, it’s recommended that you also add egg yolks while mixing up your dough.
Cooking
The first step in cooking a parotta is kneading and rolling out a thin, large, round dough. Once you’ve done that, coat it with oil (or ghee if you’re feeling fancy) and gently place it in a preheated wok. As soon as one side turns golden brown, flip it over to let cook on its other side. And when both sides are cooked—cut into pieces! Your parotta is now ready!
When preparing parathas, there are several key tips that you can use in order to ensure that your paratha is golden, soft and delicious. Here are a few tips: *The dough should be smooth and non-sticky when you roll it out. The more water you add, the softer your dough will be; just remember that as you work with it, it will become less sticky over time. You can always add a little flour if your dough becomes too sticky or doesn't seem quite right (you'll start feeling these things out with practice). *Add some ghee or oil before cooking - because of its high smoke point (400°F), ghee won't burn when exposed to heat.
Unsalted food is like garbage
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