RAVA PAROTTA | Moroccan Msemen | VEECHU PAROTTA | Suji ka Paratha |ரவை பரோட்டா |SEMOLINA RECIPE ASMR

Описание: #Ravaparotta #Sujikaparatha #ASMR #Gastronauts
Tired of the Rava #Upma routine? Try making our easiest ever #Rava parotta recipe with just 4 ingredients, that are readily available in your kitchen. The recipe has its origin in North Africa, and called as #Msemen. It’s a traditional flatbread most common to Algeria, Tunisia and Morocco. This pan puffed #Suji ka #Paratha, is perfect for mopping up your favourite curry or #sabzi . Let us know in comments, which of the following do you think pairs well with this crispy #rawa veechu parotta
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The Paratha Puff Secret
When a paratha/roti is heated, the dissolved water molecules in the dough evaporates and collects together to form small bubbles.
These then merge into a single large bubble pushing the malleable dough outward, thus getting the paratha or roti puffed up.

INGREDIENTS
Semolina / Rava / Sooji / Suji - 250g for 2 servings
Salt - as required
Water - as required
Oil - as required

INSTRUCTIONS
1. In a mixing bowl, add rava, water, salt and knead to a soft and sticky dough
2. Add oil and knead it a little more
3. Apply oil and let it rest for an hour
4. Pinch out the dough into smaller equal sizes balls
5. Brush oil and let it rest for another 30 minutes
6. Add some oil on the working place
7. Spread the dough with palm and fingers
8. Lay it out as a thin sheet (as thin as possible)
9. Fold the dough to form an envelope like shape
10. Gently place it on an oiled tawa and toast
11. Let it puff up and get cooked well on both sides

Serve with your favorite sabzi (   • Side Dishes or Accompaniments  )

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#ravaparatha #sujiparatha #sujiparatharecipe