Chappathi Porotta (Parantha)

I know, the name is a bit unusual. The story behind this name is quite funny. I still remember the day when my mom first made this. She told us that it was porotta ,but we kids denied as we could see no curls in it. Neither were we ready to accept that it was chappathi. Then she said it was Chappathi porotta as this was a mixture of both. Unlike in Kerala porotta,she used Atta (wheat flour) alongwith Maida (white flour) and the technique is also quite different from Kerala porotta. Since then, this has been named so ...

 This one is really easy to prepare ;once u learn the method, & yummy too. We don't have to prepare the dough early; but only just before cooking. The ingredients are simple too..


Ingredients: (makes 12 paranthas)


Atta (wheat flour) 2 cups
Maida (white flour)  1 cup
Oil 2 tbsp
salt
Ghee


Method:


1. Prepare dough using atta, maida,salt, oil & enough water. Roll into a big circle as we do for Chappathis.


2. Cut the chappathi using a knife or spoon from the middle of the cirlce to its end. ie; according to the radius of the circle. Spread ghee with a brush.


3.Dust flour on it so that we could easily get the layers separated.


4.Starting from the cut portion, roll into a cone; just like an ice-cream cone. You can have a look into the picture.


5.Then hold the cone in such a way that the pointed side faces downwards.


6. Insert the edges inwards.


7. Keep it on the table.this time pointed side upwards. Then press it just like the way shown in the picture.


8. Now roll it into Paranthas..


9. Cook on hot tawa or pan on medium flame. Use ghee or oil to brush on top while cooking to make paranthas crisp.


10. When it is done, beat paranthas from both the sides .Serve hot!!!!