VIRUDHUNAGAR PORICHA PAROTTA

INGREDIENTS : 

Maida/ Plain flour - 1cup

Curd - 1/2 cup
Oil 
Salt to taste


METHOD OF PREPARATION :

1) Knead plain with 1/2 cup of curd and sufficient water with salt to a soft dough. Add more oil while kneading to make it more soft . Cover it with a damp cloth or a cling film and leave it aside for minimum 8 hours. You can knead it in  the morning for making parotta for dinner .

2) Cover with a cling film, leave it aside for 6-7 hours. You have to knead the dough in  the morning for making parotta for dinner . 

5) Apply oil to your hand, roll small balls of the dough and roll as thin as you can.

4) Fold it from the sides like a spiral pattern.

5) Spray a spoon of oil over it and flatten it with your palms and roll out lightly.

6) Heat oil . Once hot , deep fry them till done .

Serve with Salna or Chicken kurma.