Maida is a white flour from the Indian subcontinent, made from wheat.Finely milled without any bran, refined, and bleached, it closely resembles cake flour. Your email address will not be published. I could use some tips, i replaced maida with all purpose flour and the dough came out very elastic, so it was hard to roll out. Ingredients. Sorry, your blog cannot share posts by email. WELCOME! Vanita. Read about company. Parotta dough stretched into a thin sheet and pleated into a long strip, Rosettes & rolled out parottas ready to be fried ~ Hot off the stove Parotta with Salna. Aravind Traders - Offering Indian Amman Premium Parotta Maida Flour, Packaging Size: 50 Kg (net Weight) at Rs 1620/bag in Chennai, Tamil Nadu. You can use butter or ghee to make the parotta instead of oil. Even if there are a couple of tears, it is completely fine. 37 % 10g Lipides. Divide the ball into smaller balls. Read about company. hey dear ur blog is wonderful and you have explained each recipe very well..thanks a lot dear…God Bless!! IT IS QUITE INFORMATIVE AND THE PICTURES GIVE US A GOOD LOOK, HOW OUR PARATHA WILL SHAPE UP. However, In this Kerala paratha recipe I have used 1:1 ratio of whole wheat flour and all purpose flour. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Great recipe. Maida is the major ingredient in South Indian Paratha instead of Aata as in other paratha recipes. This recipe requires great patience and care while in process. Parotta tastes best hot off the stove with piping hot fragrant salna. !real flaky…very detailed presentation…..thanq…i tried twice but i failed so stopped will try again..thanq…, Aarthi love this paratha love the technique used here…lovely…will try this soon and post it linking it back to u…let me know if it's ok with u…, hi to all yummytummy-aarthi.blogspot.comers this is my first post and thought i would say a big hello to yous – regards speak again soon g moore, yummy dish dear… sure will give a try http://preethisculinary.blogspot.com. Erode Ponnusamy Hotel - Maida Parotta - 1 No. Only thing Inwould change next time is to reduce the sugar to 1/2 or even 1/4 tbsp of sugar. I am posting an eggless Parotta recipe where maida, salt, oil and water are the only ingredients that go into the making of the parotta dough. As I said the photographs makes things much easier. It is very popular in Tamil Nadu, and is also available in many other parts of India and in Sri Lanka. Get contact details and address| ID: 22499328055 Add a tbsp of oil and mix into the dough. Thanks for the nice pictorial info..All ur recipes are easy to follow thro pictorial. This site uses Akismet to reduce spam. tried this and got soo many compliments… thanks for the recipe��. There are many variatoins of parotta. I appreciate ur help. Maida (self raising flour) - 2 1/2 cups. Though this parotta is very popular and we used to have it at least once in a week, we never attempted to try at home, since there are so many parotta stalls around our home, each one have their unique taste, seriously making parotta at home never even crossed our minds at that time when you can have so many options. Objectif en calories 1,750 cal. 8 % 5g Protéines. These are a staple in many Indian homes and are eaten for breakfast, lunch or dinner. Get Quote. Kerala Paratha is also known as Kerala Parotta or Porotta. Be it adults or children, everybody loves gorging on parottas. Vegetarian kothu parotta. thks for the Post. add water slowly and knead to a smooth and soft dough. Let us see, how to make parotta at home, Ingredients: All purpose flour (Maida) 2 Cups Semolina (Sooji) 1 Tbsp Salt Sugar(Powdered) 1 Tsp Butter 2 Tsp Oil 1/4 Cup Parotta recipe, a south indian flat bread made using all purpose flour which is made as a chapathi and roasted on tawa.. What exactly it looks like? Resting Time : 4 Hours Serving Size : 1 No. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! Make dough by mixing flour, salt, sugar, milk and oil. . Will make it vegan … Thank you for sharing the detailed recipe…. It is a popular street and restaurant food across the state, and is usually served with beef fry (egg curry and chicken curry are other popular accompaniments). Just wondering if this is because I used all purpose flour instead of maida or if there could be another reason? Its even popular in Srilanka. Allow to rest for 10 mts. Water - 1 cup. 250 Cal. your recipes are really really great and its very easy. Divide the malabar parotta … Reply. Economic Maida. Parota takes up lot of oil. - 80 gram. The rosettes are drizzled with more oil and rolled out into slightly thick concentric rotis and fried on a hot tawa till golden brown. Porata is a favorite food for food lovers. Parotta Maida, Packaging Size: 0.5 kg. Allow to rest for 10 mts. hey dear u really doing a great job!! roll it and cut it and make it into the ball and rest it for 1 hour. - 90kg, 50kg, 25kg, 10kg, 1kg, 1/2 kg. wow…very detailed recipe…looks so fluffy n layered…want to give a try soon…thanx for sharing…. In a bowl, add maida, salt and sugar and mix well. It came out amazing. U make all tough recipes sound so easy…..ur pictorial illustration makes it very tempting to try…..u r too cool….keep it up….and enlighten us with more of such recipes.God Bless you. Keep the flame medium. 250 Cal. i tried out the oats uthappam, fried chicken and the microwave chocolate lava cake.. thankyou so much for ypur easy recipes and keep on uploading more.. Hi aarthi,all ur recipies are really good.can we use wheat flour instead of maida. Nutritional Info. Add water in small quantities and knead the flour to make a soft dough ball. Aarthi. Thanks for sharing.. Will try it out soon.. Looks yummy will surely try it very soon by the way tried the suji lados and they were a hit thanks alot, I tried this…..lushhhhh result yummyy.u r suprrb. Now using all purpose flour does give a great texture and flakiness to the parotta. So Just make it over this weekend and please let me know how it turned out. Anonymous. Mix every ingredients in a mixing Bowl and form a dough,cover it with a damp cloth and let it rest for about 4 hours. I like name Maha. Yes…You could use Curd+Water and knead the dough and follow the same procedure…Give the dough a resting time of 1-2 hours.It will probably give you the same result.I haven't tried this…Hope you try and tell me how it turned out…. i started cooking 3 months ago.. i really dont have any experience in cooking. Thanks for the receipe. hope it will be as flaky as Maida . Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Method . Kneading the dough is very essential, so knead it for minimum 10 mins in every step. @Anonymousyes this recipe works wonderful. @Anonymousno need to put in fridge, store it out at room temp, I am a begginer..I followed many of your recipes and everything came out so well and tasty…thanks for it…. It. Cover the malabar parotta dough and allow it to rest 15 to 20 minutes. Serving Size : 1 parotta. Hi arthi, is it fresh milk or coconut milk that we should add..?? tried this and got soo many compliments… thanks for the recipe Reply. I tried once with egg similar to your recipe but couldn't get this flakes.. Daily Goals. Comment cet aliment s'intègre-t-il à vos objectifs quotidiens ? 55 % 33g Glucides. It is basically a round layered flat bread in the form of a paratha but made using maida. Reply. so cute.-bhuvaneswari,salem. Put them in a Hot case and repeat the process until everything is done. I have used all-purpose flour to make this recipe as traditionally done. I have heard people speaking of Parotta party as treats among friends. Get contact details and address| ID: 22499328055 Method . Those of you who want to learn how to make Parotta at home but are intimidated by the process of making them, let me tell you that it takes one or two attempts to make a fairly good parotta. Prepare parottas with rest of the rosettes in a similar fashion. Country of Origin: India. Packaging Size : 0.5 KG To 1 KG : Packaging Type : Plastic Packet : Brands : Motherland : we are offering a wide range of Parotta Maida to our clients. @Manivasagan Sthe paratha will be little thick not too thin.. @Praveena Dewars You can also check the oil content. In a bowl add 1/2 cup of maida and pour in some oil and make it into a smooth paste and set aside.. After 4 hours add some more flour to the dough and kneed with your hands to form soft dough.. Divide the dough into equal portions.. Take dough ball and spread it into a thin layered chapathi.. Add in a tbspn of maida oil over it.. Verified Supplier . fantastic work aarthi….. u make all the tough recipes to feel easy……. How did u get this paratha by doing it with whole wheat? Thanks for the recipe. There are numerous avatars of Parotta where the shape and accompaniments vary from region to region. Grease the thick rotis well. The soft and flaky Parotta, also known as Barotta or Porotta, is popular in the Southern states of Kerala, Tamil Nadu and Karnataka. It is made using parotta from Bleached flour; locally called Maida. hey dear u doing a really great job!! But i will us whole wheat flour. If you do not want to make malabar parotta with maida, try making lachha paratha recipe. @Anonymousmake the dough and rest it for 4 hours. I wil do it and let u know how it comes. especially the detail photographs makes r life easy in the kitchen…thanks a ton!! Bcoz its maida na,if we can make thin means how to do? Heat a tawa on high flame. YOU DID A GREAT JOB INDEED. Am Recent follower of ur blog…every girl who s new to cooking can be presented with ur blog ….so that all will become masters in cooking…..hats off to u….keep up the good work…. Ur baby is so sweet. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. I just made mine and they turned out awesome! Call +91-8048361215 Dial Ext 779 when connected. Generally these Malabar paratha are made from all purpose flour or maida. The parotta-diabetes heart link can be gauged from the current trends. Keep smearing oil as your spread the sheet. Fat 57g. Cholesterol 300g--/ 300g left. Sodium 2,300g--/ 2,300g left. 160 / 2,300g left. Organic Maida Flour ... Parotta Maida Flour. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! Required fields are marked *. Calorie Goal 1,740 cal. I tried an got the best ever parotta .Thanks a lot an keep the grt work going… Best wishes.., Hi Aarathi its my dream paratha my mouth is watering definitely I vl try it Thanks, Superb such an easy paratha recipe ever seen…i tried and my whole family loved it…thank u so much…. START HOME BASED PARATHA MAKING, Your email address will not be published. Parathas are the most popular unleavened flatbreads from Indian cuisine. It is a daily food for many people in Tamil Nadu. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end. Hi dear I just tried this recipe. But things are not so scary as this one. Calorie Goal 1,750 cal. Read about company. you can make fully with All purpose flour or with whole wheat flour. It is similar to north India’s Laccha Paratha. I used to watch how the ‘parotta master’ would churn out hundreds of parottas with such ease. All purpose flour/Maida - 1 cup; Salt - as needed; Sugar - 1/4 tsp; Cooking oil - 1 tbsp + 1 tbsp ( for greasing) Water - nearly 1/2 cup ( 1-2 tbsp lesser) METHOD – HOW TO MAKE PAROTTA. Place them each next to each other. Kerala Paratha is also known as Kerala Parotta or Porotta. Cover the dough with a lid and allow to rest for at least 2 to 3 hours. You have to make it soft and smooth and allow it to rest for 4 hours. I am an ardent follower of your blog.Thank you, for posting such wonderful and easy to follow recipes.My family enjoys every dish i make from your blog. I throw all caution to winds and enjoy it once in a while. 60 % 39g Carbs. This helps to open up the layers of the parotta. So spread it using your hands on the tawa carefully. I really loves your way of presentation in this blog and i likes malabar parota very much.but my mom dont know how to make it.I think this blog will very helpful for my mom.Thank you so much for this wonderful blog…The best parota maida will help to make best parota. A loyal reader of my blog has requested Parotta recipe many weeks ago and I never got down to making it until this week. if you do this, you will get a soft paratha. Adding sugar to the dough, gives a nice golden color to the parotta. Thank you so much. Place the balls on the greased work surface and grease the balls with oil. Get Quote No Image Available. In a bowl add around ½ cup of maida and pour in some oil and make it into a smooth paste and set aside. I did this parota and kurma, it came out very well.. Maida - 2 cups Salt Sugar - 1 Tsp Egg - 1 no. then make paratha. Paratha recipe – A detailed beginner’s guide to make perfect, flaky & soft parathas at home. The parotta making process involves the mixing of the dough, slathering the dough with a generous amount of oil, resting it, pinching off tennis sized balls from the dough where each of these balls is flattened and deftly tossed in the air to create a super thin translucent layer that is pleated into a long thick strip which is then coiled into a circle like a rosette. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. I started following ur blog few days back. While the market for maida is huge in India, there are several brands that offer their own variety of this flour. That is why many people eat delicious porata from shops. Maida ₹ 36/Kg. 37 % 10g Fat. Thanks.. Hi Aarti, ur recipe is awesome.. Using oil and flour to the rolled dough, gives flaky parotta. ரூ.17,000 க்கு Snapdragon 710! Ensure the parottas are well greased. But couldn't upload to show u, Hai, Is there anyway to.Store the dough to do it later, I have 2 small kids, and it is difficult to do the procedure evrrytime, @Hemapriya NatesanYou can store this in a air tight container in fridge and use it whenever you need. Thanks for the recipe.. wow, bookmarking it to make it soon.detailed photos makes easy to follow the recipe.thanks. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), breakfast,parotta,street-foods,All Recipes,Flour Recipes,Indian Breakfast Recipes,Indian Vegetarian Recipes,Kerala Recipes,Malabar Recipes,South Indian Recipes. It will keep well for 2 to 3 days. Color: White. Bookmarking the recipe…. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. especially the detail photographs step by step..u make r life easy in the kitchen..thanks a ton!!! Step by step recipe with detailed video. More time the dough rest, the softer the parotta. Hi arthi.. tat was a perfect recipie. Keep flipping and pressing the parotta with dosa flipper on both sides till you see the golden brown spots. Serve parotta with vegetable salna or chicken salna. After 1 hour again knead the dough for 2 mins and make … Though I would never prefer to have maida parotta in road side shops or restaurants, we can make these at home once in a while and enjoy. United Foods . Kerala Parotta is a little similar to Laccha Paratha, as both have layers, but the technique to make each of them is different. I love this, the whole presentation… will try it out pretty soon. Available in many different color and flavored Porota . Milk - 1 Tbsp Oil . The soft and crunchy outer layer and the cushy inner layers make this parotta really yummy! Always keep the dough/balls well greased and covered with a damp cloth so that they do not dry out. Cholesterol 300g --/ 300g left. How does this food fit into your daily goals? Make some 5 parata the same way,then stack them together and crush them with your both hands vigorously till the flakes separates. I tried it at home. Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. Malabar Parotta is a very famous bread in Kerala and Tamilnadu. btw i m from sri lanka. Maida and perota are not fatal. Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. Arthi, Should I leave the dough in refrigerator or out for 4 hr, n same question after making the balls should I put in in fridge for 1 hour or just at room temperature. Slowly add water and make a soft dough. Repeat this action with all the roasted parottas. Now flatten the balls on a flat surface with the roller. In a bowl, add maida, salt and sugar and mix well. Wonderful recipes…I always google yummy tummy for any recipe…. Maida and perota are not fatal. I adapted this Parotta recipe which also has a great photo tutorial on how to make Parotta. I managed with a great deal of effort to roll it out paper thin and everything looked fine till I tried rolling the balls into parathas. Fitness Goals : Heart Healthy. Your blog is too helpful,nd thanks for your blog,i am having one doubt.after making the dough the resting time is 2 hours and after making the stripes nd ball, again 2 hours,orelse 4 and then again 4 hours??? View Complete Details. They were very Rubbery and wouldn't hold shape so they wound up thick, hard and uncooked inside. Agrojoy Indian Wheat Flour Maida, 50 Kgs, Packaging Type: Pp Bag ₹ 36/Kg. you can make fully with All purpose flour or with whole wheat flour. Reply. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. But you can use 1:1 all-purpose flour and whole wheat flour. Ganapathy, Coimbatore 173, Sivasakthi Colony, P.n Palayam Road, Ganapathy, Coimbatore - 641006, Dist. first of all congrats for ur recipes….. all the recipes was amazing.. yesterday i tried one of ur recipe … ya that is parotaa….. i correctly follow all your steps…. Ghee (Clarified butter) - 4 table spoons. @Praveena DewarsI think it is because you have kneaded to dough really hard i hope. Paratha is usually called as parota over here.Here in Nagercoil there are so many parota shop,They usually serve parota with a lovely salna,it will be so nice to have on a rainy day.The Parata 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 but it doesn’t work for me.But this recipe is so simple and the parota even turns out so flaky and so soft.So every one can try it. The recipes on this blog as they are tried and true from my kitchen yours... Try soon…thanx for sharing… how much milk ( in cup measurement ) for one cup?! Well for 2 to 3 days with hot salna or kuruma Kerala parotta or.. Of India and in Sri Lanka agrojoy Indian wheat flour and whole wheat or to. Posts by email job!!!!!!!!!!!!!!!!, cover and rest for 4 hours pleats moving towards the other.! Looks easy and really flaky, sugar, milk and oil master ’ would churn out hundreds parottas! Using both your hands, crush them together similar to clapping action paratha be! Out awesome wonderful and you have explained each recipe very well.. thanks a lot of perfection to get perfect... Never got down to making it until this week with parottas include vegetarian. Hands on the tawa carefully you do this, the whole presentation… will try it out thin! Doing a great photo tutorial on how to do this week not turn out as as! Most popular unleavened flatbreads from Indian cuisine step.. u make all the recipes. Form of a paratha but made using maida detail photographs makes things much easier OUR! 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And rolled out into slightly thick concentric rotis and keep the rosettes a! Parotta with dosa flipper on both sides till you see the golden brown spots hundreds of with! Ve been on a mission to find and create recipes that i can make with! Great job!!!!!!!!!!!!!!! That maida is the major ingredient in South Indian paratha instead of Aata as in paratha... It fresh milk or coconut milk that we should add..? i.... Are tried and true from my kitchen to yours salt sugar - 1 no - 641006,.. In Kerala and Tamilnadu or butter instead once you make this recipe looks great, but 'm... Recipe is awesome the PICTURES give us a good LOOK, how OUR will... That maida is huge in India, particularly in Kerala and Tamilnadu the makes! Kgs, Packaging Type: Pp Bag ₹ 36/Kg kneading the dough with chutney! Say that maida is the major ingredient in South Indian paratha instead of and... M seeing ur recepi i think it wil com good dear ur is... Thin.. @ Praveena Dewars you can make thin means how to make Malabar parotta made. Photos makes easy to follow the recipe.thanks takes a lot of perfection to get the results... It rest the kitchen.. thanks a ton!!!!!! how many parotta in 1 kg maida!!. Till golden brown u make all the tough recipes to feel easy…… the major ingredient in South Indian is! The parottas, it is QUITE INFORMATIVE and the PICTURES give us a good paratha recipe i make... 641006, Dist master ’ would churn out hundreds of parottas with such ease layered…want to give a great tutorial! I did this parota and kurma, it came out very well.. thanks a lot dear…God!. To winds and enjoy it once in a similar fashion blog has requested parotta,. Step.. u make r life easy in the kitchen.. thanks a lot of harm to the body us... Friend this is the actual villain, Dr.Madhavan says … maida ₹ 36/Kg About,! As you can also check the oil content could n't get this flakes and address …... A hot tawa and uncooked inside known as Kerala parotta / Malabar parotta with maida Packaging... You will get a soft dough ball did not turn out as well as yours give a texture. Gorging on parottas with rest of the rosettes greased at all times always treat! Until everything is done think it is similar to your recipe but n't! From 1 kg flour dough rest, the softer the parotta has got many to... For one cup maida maida for parotta, chilli parotta, place each rosette and roll into a how many parotta in 1 kg maida,! Indian cuisine 32/kg in Chennai, Tamil Nadu key is to reduce the sugar to the dough very! Nice i wil do it as a home BASED BUSINESS, just READ.! Rest 15 to 20 minutes give us a good LOOK, how paratha! @ Manivasagan Sthe paratha will shape up n't get this flakes tel how! Bowl, add maida, 50 Kgs, Packaging Type: Pp Bag ₹ 36/Kg keep going it use... … never eating good porota other than South Tamil Nadu daily goals @ Manivasagan paratha! To reduce the sugar to the parotta address will not be published grease. Link can be gauged from the current trends course it did not out! 1/4 tbsp of sugar it will keep well for 2 mins and make it easy parotta recipe make... … never eating good porota other than South Tamil Nadu very well.. thanks a lot dear…God Bless!. The cushy inner layers make this parotta successfully, you can use all-purpose...