Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, eggless parotta. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Eggless Parotta is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Eggless Parotta is something that I have loved my entire life.
Here is the recipe for Chili Pita I had posted last year, you could make Chili Parotta using this recipe. Making parotta is a pure art and this flatbread has been reigning the South Indian food world for many centuries. When I think of parotta my mind will instantly dress up to attend a.
To begin with this recipe, we have to prepare a few ingredients. You can have eggless parotta using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Eggless Parotta:
- Prepare 1 tbsp sugar
- Get 2 cup all purpose flour
- Get Salt as per taste
- Get 50 ml milk
- Take Aa needed Water
- Get 50 ml oil approximately
A loyal reader of my blog has requested Parotta recipe many weeks ago and I never got down to making it until this week. 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 Kerala especially in the Malabar region. Cuisine: kerala. crush the parotta gently, this helps to separate the layers. finally, enjoy kerala parrota with chana curry.
Steps to make Eggless Parotta:
- In a clean surface or broad bowl mix all the ingredients and knead it to a dough and apply oil to keep moisture it and soak for about 2 hours..parotta wil be good as much as it's soaked
- After 2 hrs knead properly and make it in to balls.after that apply oil on each ball and cover it with a cotton cloth.let it soak for another 30mins -1 hr.
- Then take one ball at a time and spread with rolling pain until it becomes thin (as it's maida the dough will strech).after streching it u can make it in to a below shape or using ur both the hands and u can make the dough strech(since video cant be uploaded Please refer google).Make sure u apply oil frequenctly to moist the dough.then again soak it for 30 mins.
- Then use rolling pin or palm to spread and put in tawa and apply oil.make sure the flame is high.and enjoy with salna..
- How much the dough is soak..that much the parotta will be soft and fluffy..incase u need eggs skip milk…adding butter also ur option.2eggs for 2 cups of flour
This Kothu Parotta recipe is a Muttai / Egg Kothu Parotta, where leftover rotis are minced and added to a mix of chillies, onions and eggs. This makes a hearty spicy breakfast, perfect for winter mornings. Every South Indian especially people in Tamilnadu and Kerala loves Parotta. But most of us stay away from eating as well as making parotta at home just by thinking about maida and the quantity of oil. Meet the parotta - the Kerala flatbread that attracts more GST than North Indian roti.
So that’s going to wrap this up with this special food eggless parotta recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
