How to make restaurant parotta at home?

Layered Parotta Recipe - Crispy Parotta Recipe

Paratha is usually called as parotta where I grew up. Its near to virudhunagar, where yennai parotta (Deep fried paratha) is famous. At my place, soft parotta serves with veg or non veg salna, it will be so nice to have  on a rainy day. The Parottta they make is entirely different there are so many methods in doing that,they will just throw the dough in air to make it thin, at home I am not practiced like that. This recipe is my own version of create shortcut of parotta flakes.

Ingredients

• All Purpose Flour / Maida - 3 cups
• Rice flour - 2 tbsp
• Oil - 2 tbsp
• Eggs - 2
• Water as needed
• Salt as per taste

To make dough

1. Take maida and rice flour in a wide mixing bowl/ cake mixer machine.
2. Add salt, eggs, water and oil.
3. Add water and start mixing the flour.
4. Initially the dough may look and feel sticky. Add few drops of oil and knead the dough well.
5. Let the dough rest for 1 - 2 hrs.
6. After 2 hrs, you feel the dough with soft texture.

 To make parotta

1. Take a small portion of dough, roll it thin. Apply oil over it.
2. Cut it into thin strips. Gather it together and roll it. Spread it evenly.
3. Roll it to 5 to 6 inch circle.
4. Roll more parotta before fry it on dosa pan.
5. Gently put parotta on hot pan.
6. Flip and fry for a minute, and brush some oil on second side too.
7. Fry on both sides and serve hot. 

Take maida and rice flour in a cake mixer machine

Dough is ready

Cover it with white cloth

After 2 hours

Roll into thin

Cut into thin stripes

Merge it

Take it together and start circle

Place it on the plate

Roll it and transfer to pan