Senkottai border Parotta Recipe
Prep time
Cook time
Total time
Senkottai border parotta is one of the famous dish in Tamil Nadu.
Author: Premalatha Aravindhan
Recipe type: Dinner Recipe,
Cuisine: South Indian
Serves: 10
Ingredients
- 2 cups maida
- 2 tsp sugar
- 1 tsp salt
- ½ cup milk
- water as needed
- oil as needed
Instructions
- Mix maida,salt,sugar in mixing bowl.Then add milk and mix well.Prepare a soft and sticky dough by adding enough water and rest it for 30 mins.
- Apply oil on a work surface and make big lemon sized balls. Touch the oil in the hand and spread thinly, the parotta on the work surface. fold it like the saree fleeds from one end to another end and make a spiral as shown above pic.
- Carefully flatten the parotta and you can see the border on top of the parotta. Heat the griddle and fry the parotta by adding little oil on both side. Turn both side and try it. Once done take it out from the griddle and immediately beat the parotta like keep it in centre of your hand and clap over the parotta. this helps to remove the air on it.
- Serve hot parotta with salna or parotta with kurma or simply with sugar. I hope this parotta recipe will help you to make soft parotta.
Notes
1.Add oil at each stage,like while resting the parotta, making the border and frying , apply oil on your hand too.
2. If you want to add egg ,then add it while needing the dough.
3. For egg parotta ,spread the dough on the work surface drop a egg on it and then close the corner.Fry it gridle and serve it.
4.Beating on your both hands like clipping is very important at the final stage.
2. If you want to add egg ,then add it while needing the dough.
3. For egg parotta ,spread the dough on the work surface drop a egg on it and then close the corner.Fry it gridle and serve it.
4.Beating on your both hands like clipping is very important at the final stage.
Recipe by Prema's Culinary at https://premasculinary.com/2015/05/senkottai-border-parotta-recipe.html