However, I would advice you to pre cook the peels in hot water and then put in preserve or else, your peels will become leathery.
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However, I would advice you to pre cook the peels in hot water and then put in preserve or else, your peels will become leathery.
Hi Surya!
This is the recipe for Kothu Parotta taken from Tamilnadu Delicacies. Hope that this comes up to speed for you!
KOTHU PAROTTA:
Heat a dosa plate and pour some oil. Add 2 chopped onions, 2 chopped green chillies and 2 chopped tomatoes. Mix well and fry for some time. Break 2 eggs and pour on the vegetables. Mix well. Crush 2 parottas into timy pieces and add to the masala. Sprinkle 1/2sp chilli powder, 1/2sp jeera powder and 1/2sp pepper powder and enough salt. With two dosa karandis, you must smash these ingredients into pieces using force with yr hands. Mix well. Add chopped coriander. Put off the fire.
I require help with making phulkas. The ones that I make are soft and they puff up perfectly as well.
The only thing is that as they puff up, they tear on the thinner side. Is it okay if this happens, or is there any way to avoid it?
Also, they sometimes stick to the stand on my stove (when I put them directly on the flame with my chimta) and get ripped. Is there any way to avoid this as well?
I would appreciate any inputs on these points. Tx in advance...
Hello Thattai,
Please click on the following link to get exact method to make Phulkas.
http://www.hemant-trivedis-cookery-c...cks.html#tip22
About the chimta, I presume that you are using a chimta which had a width of about two to three centimeter.
You need a chimta made of wider width of about four cms.
Try and get a Phulka chimta from any Gujarati grocer/store and ask for "Rotli no Chipiyo".
Leemme know if you got it or not.
On second thought, you can buy a stainles steel serving chimta available in all US department stores which are used to serve salads etc.
Thattai!! Thanks!!! :D :D :D
My first attempt failed disgracefully, but I had the courage to try again, and it came out gr8!!
Thanks dude! :D
Hi Surya,
It's great that your kottu parotta turned out wonderfully... but ur thanks should be directed to Mrs Mano who contributed the recipe in her TamilNadu Delicacies thread... :)
Hemant,
I'm pretty sure that I have the right chimta as i live in mumbai... but they tear even as they puff up and even before I grip them to flip them over... and my mom and sis get perfect results with a similar method of kneading and preparing them...
Anyways, I will try ur recipe for phulkas and see what happens. that will be in a couple of days as I am not home for the weekend, but will let u know what happens...
PS: tried ur tadka dal last night - it was a BIG hit with my hubby... thanks for the recipe... :thumbsup:
Thattai,
Thanks for the feedback of Tadka Dhal.
Try phulka method. You will get nice ones.
Thattai,
i saw ur recipe for Kotthu Parota...seems yummy...but what kind of Parotta do i use??...is it the Malaysian kind??..i mean the layered one??
What is the nearest substitute for khus-khus?