Mrs.Mano's Tamilnadu Delicacies - Part 2

[rajshank]

Hi Malini,

Its from the recipe collection of Mrs. Mano. Here is the recipe for it...

Layered Parotta (By Mrs Mano)

Sieve 1kg plain flour. Add 1 egg, ¼ cup oil, 2tbsp sugar, ¼ cup milk and ¼ cup ghee to the flour and mix well. Knead to a smooth dough by adding enough water. Keep covered for three hours. Pat and knead well again till the dough becomes very smooth and elastic in nature. Make orange sized balls from the dough and roll out in to thin chappathi. In hotels, the professional cooks will make it flip in the air to a very big transparent circular layer and then they will fold it and roll into round balls again. We could do like that only if we are trained in it. So we can fold the chappathi like saree pleats and then make it into a ball again. Spread ½ to 1sp oil on the ball and keep them covered for some time. Then pat the ball gently on top and flatten into thick parottas using the hands. Heat the tawa and cook the parotta on both sides. After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is hot.


If u do not have the recipe collecton of Mrs.Mano, u can also checkout the below links...

http://forumhub.mayyam.com/contribs/...delicacies.doc

http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc


Hope this helps...

Rajshank