Porata

Porata:

Porata, parotta or barotta is a famous south Indian food recipe especially in TamilNadu and Kerala. Porata is well known  as  a wonderful street side recipe. This Porata was introduced by the South Indians and served in religious festivals and feasts. Porata is famous because of its Flaky, crispy, fluffy, soft circular bread layers made with Maida (all purpose flour) and oil or ghee. This Indian layered bread Porata’s are relished with Mutton saalna, chicken Kurma, vegetable kurma or even paaya (mutton leg kurma). The other flavor or kinds of this Porata are the Kothu Parotta and Muttai Parotta.

Porata Preparation:

• Take a wide bowl and add the above ingredients (Maida, baking powder, salt, baking soda, 2 tbsp of ghee) and mix them all evenly.
• Add water little by little and mix it into a soft dough
• To this dough add 2 tbsp oil and mix it about 20 mins and keep aside for 2 hrs.
• Then again beat and mix the dough for a soft consistency.
• Divide the dough into 8-10 balls in the size of a big lemon.
• Take one portion of the dough and roll it with the help of a rolling pin.
• Apply 1 tsp of oil for each parotta and stretch it to paper thin size. Stretch it with a rolling pin or your hands, but note that you apply oil as it makes the work easier.
• After stretching the parota try making pleats with your hands and fold as you do to make a paper fan.
• Hold one end as a centric and roll the other end till it become a wheel-like and press it with the center of your palm.
• Repeat the whole process for each Porata
• Brush a little oil on the top of each Porata balls and keep aside. .
• After 30 mins, keep the tawa hot.
• Take a porata ball and slightly roll it lengthwise and width-wise using a rolling pin. Do not flip the other side while rolling, as it should be firm on the bottom.
• Transfer it to the tawa and let cook for few 2 minutes, now flip it on the other side and pour a tsp of oil, flip it one more time and then remove it from the tawa.
• Using both hands, try to beat it once, just like you clap, this is to separate the layers.
• Serve hot porata with mutton kurma or paaya.