Poricha Parotta Recipe | Fried Parotta | Parotta Recipes | How to make Poricha Parotta | Cookd

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Poricha Parotta Recipe:

Maida-500 grams (4 Cups)
Water -250 ml (1 Cup)
Salt -1 ½ tsp
Sugar -2 tsp
Oil -1 tbsp + 2 tbsp + As Needed

Cooking Instructions:

1. In a mixing bowl, add maida, salt, sugar and water.

2. Combine the flour and mix it to form a dough.

3. Knead the dough for 15 minutes by continuously folding the dough.

4. Add 1 tbsp of oil on the dough and rest for 60 minutes.

5. Make individual 2-inch dough balls.

6. Add 2 tbsp of oil on the dough balls and rest for 30 minutes.

7. Take a dough ball and flatten it as thin as possible by forming a large circle. Apply oil on the spread dough.

8. Gather rolled dough in one corner and make a spiral. Repeat for all the dough balls.

9. Roll the spiraled dough using a pin or flatten it into a 3-4 inch circle using hands.

10. Heat a Tawa, place the flattened parotta on the Tawa. Cook on a medium flame until the parotta is half cooked on both sides.

11. In another shallow pan, add oil for half an inch in height. Once the oil is hot, add the half-cooked parotta and cook until golden brown and crispy. Flip in between.

12. Repeat this for all the Parotta.

13. Tap the sides of the parotta to fluff them up when serving.

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