Eggless Paratha
 
 
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Ingredients
  • All-Purpose flour or Maida- 1½ cups
  • Water- ½ cup
  • Salt- ¼ tsp
  • Oil- 3 tbsp + more while flattening the dough
  • Ghee- while frying the parotta
Instructions
  1. Into a bowl, add the all-purpose flour & salt, combine well.
  2. Gradually add water and knead to a slightly smooth dough. Don't make it into a very soft dough.
  3. After kneading the dough, pour 3 tbsp of oil over the dough.
  4. Cover the dough with a damp kitchen cloth and let the dough rest for 2 to 3 hours.
  5. After 2 to 3 hours, make medium-sized balls out of the dough and keep aside.
  6. Place the ball dough on a wooden board or chapati board or you could use a clean dry surface.
  7. Grease the dough with oil.
  8. Using a rolling pin, roll the dough and flatten it as thin as possible.
  9. It's a little hard to flatten it as the dough will bounce back, apple some pressure while doing this.
  10. The flattened dough doesn't have to be a perfect round.
  11. Our goal is to flatten the dough as thin as possible.
  12. Fold the flattened dough from one side to make pleats.
  13. Holding onto one end of the pleated dough, tap the other end of the pleated dough on the board.
  14. By doing this the length of the pleated dough will extend.
  15. Repeat this for 3 to 4 times until it is long enough.
  16. Now, starting from one end rotate the pleated dough to make it into a spiral.
  17. Repeat the same with the other dough and keep aside.
  18. Place the spiral-shaped dough over the wooden board.
  19. Apply a little oil, using your hands or rolling pin roll the dough to a medium round shape.
  20. You could apply oil while rolling the dough.
  21. Place a pan or tawa over medium-low heat and let turn hot.
  22. Spread ½ tbsp of ghee to the pan and place the rolled dough on the pan.
  23. Let the bottom side turn light golden in color.
  24. Flip it over to the other side, add 1 tsp ghee and press the edges using a spatula.
  25. Let the other side turn slightly golden in color.
  26. Keep flipping over, cook for some more time until both sides cook well and turn golden brown.
  27. Don't cook over high heat, inside won't be cooked & the outside will turn brown.
  28. Transfer the parotta to a plate.
  29. Whiles the parotta is warm, use both your hands to gently pat the sides of the parotta, this will help to separate the layers.
  30. If you are a hard-core non-veg enjoy parotta with chicken curry, if you are a hard-core vegan enjoy with vegetable korma.
Notes
Leftover parottas can be refrigerated.
I've found that the refrigerated parottas when steam cooked (stack the parottas in a glass bowl and cover the bowl with aluminum foil, place it on a deep-bottomed pan with 1 cup water in it, cover the pan with its lid and cook for a few minutes) for few minutes or so makes it soft rather than heating it on the pan or microwaving it.
Tear the leftover parottas into small slices and combine them with chicken roast to make a different dish called "Kothu Parotta" or "Stir fry Parotta".
Here is the recipe for Chili Pita I posted last year, you could make Chili Parotta using this recipe. Add parottas instead of pita.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/kerala-style-parotta-recipe-eggless-layered-parotta/