Friday, October 22, 2010

Parotta and kurma

Parotta  is a common street food in tamil nadu and my ever time favorite dish . I mised this dish  since i moved out of my home town, so i tryed to test in my kitchen and came out in par in taste and texture.

Serving for 4( 12 nos)



Maida/ all purpose flour --  2 cups
Salt -- A pinch
Soda salt -- a pinch
Hot water -- 3/4 cup
Oil -- 100 ml


Cauliflower -- 15 florelPeas -- 1 cup
Chopped onion -- 1 cup
Ginger garlic paste -- 2 tsp
Green chili -- 4 nos
Feneelseeds/ soombhu --1 tsp
Coconut -- 5 tsp
Kuskus -- 1 tsp
Mustard -- 1 tsp
Cinnamon -- 1 stick
Cloves -- 3 nos
Cashew --6nos
Red chili powder -- 1 tsp
Dhania powder -- 1 tsp
Cumin powder -- 1 tsp
Cilantro -- few( pinch)
Turmeric -- a pinch
Salt  -- 1 tsp
Oil -- 3 tsp

To Grind




  • Kneat the dough with maida flour, sodasalt, salt, water and oil.
  • Dough should be rubbery with oil
  • Keep aside for 2 hrs and then press into a thin transparent sheet.
  • Fold the dough like fleets in saree ( fan like) and strech into a long strand and make into a circular and spiral circle and rest for an hour.
  • Press to make  parotta and serve hot with kurma.

  • In a Hot pan add oil, mustard,onion  , garlic ginger paste, chopped veg   with water and fry well.
  • Add the grounded paste  salt, all powders and allow to boil. 
  • When the gravy thickens garnish with corrinder leaves and serve hot. 

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