Special parottas
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Special parottas
Last updated 6/12/2012 1:24:05 AM. Recipe ID 57454. Report a problem with this recipe.
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      Title: Special parottas
 Categories: Bread
      Yield: 1 Servings
      2 c  + 2 tbflour
      1 c  Water
      2 tb Ghee
      1 tb Oil
           More oil as needed
  Knead the (2 cups) flour, adding enough water and salt, to a smooth
  dough. Smear 1/2 teaspoon of oil and keep aside for 30 minutes. Knead
  the dough again and make 8 small balls. Mix 2 tablespoons of the
  remaining flour with ghee and 1 tablespoon oil. Roll out each ball
  thinly and smear the mixture of oil and ghee over two-thirds of each
  round. Fold the ungreased portion of each round over the greased and
  again over the remaining greased portion. (huh?) Set it aside for a
  few minutes and them repeat the process. Repeat the process for the
  third time, but do not spread any more oil. Keep it covered with a
  cloth for half an hour or more. Roll it out lightly (without
  pressing) into thick squares (good luck!) Heat the griddle. Heat the
  parotta, adding a teaspoon of oil around the sides and turning
  frequently till both sides are golden and crisp. Press it side to
  side so that the layers get loose. Serve hot. -----! Note: Serve with
  any hot curry...

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Recipe ID 57454 (Apr 03, 2005)

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