Eggless Parotta

    PAROTTA - I should say this as a miracle word which all time tempts me whenever i SEE this word (hope you read it correctly its not "taste", its "see") Yes, am a huge huge (more than huge actually) fan of parotta, i can have without any sidedish too. My most all time tasty and favorite parotta version is my hometown road side shop parotta, i can bet noone can beat that taste especially the salna, which will takeway the taste of Saravana Bhavan. Being such a crazy, parotta craving foodie, do you think will i leave without trying at home ?! Noway, here comes my craving dish ! Yum :P

ALL YOU NEED:

Maida	3 cups
Milk	1 cup
Curd	2 tsp
Sugar	1 tsp
Salt	To Taste
Oil	1/2 cup

METHOD:
     Take a wide pan, add maida, sugar and salt. Mix all the dry ingredients. Now slowly add milk, curd and 1/4 cup of oil, knead it well, until it hold into your hand. Close the pan and let it sit for 4 hours. Make sure, you knead the dough inbetween 2 hrs. Now, make the dough to smooth ig round shape. Grease your counter-top with a spoon of oil, take a dough, spread it evenly until it comes thin. If required, apply oil generously. Now take a knife, cut vertically to a thin strips. Now take all strips, join it to form pleats (as we do it in saree). Once done, hold the one end and roll it to the other end which comes to a round shape. Proceed this to all the rounded dough. Rest it for 30 mins.

     After 30 mins, grease on counter-top. Take a rolled dough, roll it to a thick parotta. Once done, heat tawa, once its in high heat, grease some oil, toss the parotta on both sides. Once your tossing is done, stack all the tossed parotta and tap heavily on both the sides.(Only husband can do this process)

♬ Sangeetha♡Nambi ♬