Parotta is made with maida and is best known for its layers and texture. It is easy to make though requires little practice while pleating but can be attempted even by beginners. I usually prepare veg salna to accompany parotta and egg biryani. I prefer to make all of these when we are out on weekend and get back home empty stomach eating all day only sandwich and burger. So satisfying the dinner would be when I prepare these, as Indian food has always been my husband’s favorite and top priority over other foods. So lets get to the making!
- Maida – 2 cups
- Oil – 2 tbsp
- Sugar a pinch
- Water as needed
How to make parotta with step by step images
- In a bowl add maida, salt, sugar and oil. Mix everything well. Knead it into a soft dough by adding water gradually. Keep it aside for 30 minutes.
- Take a small ball of dough and roll it very thin with a rolling pin. Now apply oil/ dalda to the rolled dough.
- Now start pleating it as shown in the above picture.
- Now flatten the pleated dough into small parotta. Heat a tava and place the flattened parotta on it. Drizzle some oil around it . When brown spots appear flip it to the other side and cook till done. Transfer it to a plate.
- Serve it hot with veg salna.
- When flattening parotta thin you may see few tears but it is okay, you will end up pleating them and the tears wont be seen.
- Adding a pinch of sugar enhances the taste of parotta.