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3 cups - bread flour (or all-purpose flour/maida)
2 tbsp - oil
How to Make Kerala Parotta
Add all the ingredients together.
Mix well and then add lukewarm water, until the dough starts coming together. Let it rest for 10 min.
Divide the dough into small balls and start rolling each ball.
Roll it as thin as possible. It should become almost transparent.
Spread some melted butter/ghee on the surface of the dough and then start pleating.
Once you have pleated it all the way through, it forms into a small rope.
Pick up the rope at the ends and give it a little twist in the air - like a skipping rope.
Place it back on the counter and start rolling it starting from one end till the other end.
Once spiralled, give it a little press.
Now with a rolling pin, slightly roll it into a circle.
Don't press too hard and don't roll it too thin.
Place it in a skillet and roast it with some ghee/oil.
Once done turn it around and serve hot with a gravy side dish.
Vegetable korma goes very well with this.
Recipe courtesy: Dhivya Karthik
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.