Hotel Parotta Recipe | Layered Parotta Recipe | how to make Soft and Layered Parotta Recipe
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Layered Parotta is a popular dish in South Indian cuisine, known for its flaky texture and rich flavor.
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup water
- ●1/4 cup oil
- ●1/2 tsp baking powder
- ●1/4 cup ghee or butter
- ●1/2 cup finely chopped onions
- ●1/2 cup finely chopped cilantro
- ●1/2 tsp cumin seeds
- ●1/2 tsp chili powder
- ●1/2 tsp garam masala
Instructions
- 1In a large bowl, mix the all-purpose flour, salt, and baking powder.
- 2Gradually add water and knead to form a soft dough. Cover and let it rest for 30 minutes.
- 3Divide the dough into equal portions and roll each portion into a ball.
- 4On a floured surface, roll out each ball into a thin circle.
- 5Brush the surface with ghee or butter, sprinkle with chopped onions, cilantro, cumin seeds, chili powder, and garam masala.
- 6Fold the circle into a pleated shape and then coil it into a round shape.
- 7Roll out the coiled dough gently into a flat circle again.
- 8Heat a skillet over medium heat and cook the layered parotta until golden brown on both sides, brushing with ghee as needed.
- 9Repeat the process for the remaining dough portions.
- 10Serve hot with curry or chutney.
Equipment
mixing bowlrolling pinskilletspatula
🌶️🌶️🌶️Low
vegetarian
Murungai Keerai Pachadi is a traditional South Indian dish made with drumstick leaves, often enjoyed for its nutritional benefits and unique flavor.
Ingredients
- ●2 cups murungai keerai (drumstick leaves)
- ●1/2 cup yogurt
- ●1/4 cup grated coconut
- ●2 green chilies
- ●1/2 tsp mustard seeds
- ●1/2 tsp urad dal
- ●1/2 tsp cumin seeds
- ●1 tbsp oil
- ●Salt to taste
- ●Coriander leaves for garnish
Instructions
- 1Wash the murungai keerai thoroughly and chop them finely.
- 2In a pan, heat the oil over medium heat and add mustard seeds. Let them splutter.
- 3Add urad dal and cumin seeds to the pan and sauté until golden brown.
- 4Add the chopped murungai keerai and green chilies to the pan. Sauté for about 5-7 minutes until the leaves are wilted and cooked.
- 5Remove the pan from heat and let the mixture cool.
- 6In a blender, combine the cooked murungai keerai mixture with grated coconut and yogurt. Blend until smooth.
- 7Add salt to taste and mix well.
- 8Transfer the pachadi to a serving bowl and garnish with chopped coriander leaves.
- 9Serve chilled or at room temperature with rice or as a side dish.
Equipment
panblenderserving bowl
🌶️🌶️🌶️Low
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