Poricha Parotta

Ingredients:

• Maida – 500 gms
• Salt to taste
• Sugar – 1 tblspn
• Water as needed
• Oil- 4 tblspn+ frying parota

Directions:

1. Take flour, salt in a mixing bowl and mix well. Add water and make into a soft dough.
2. Apply some oil over the dough and knead well. Cover it with a damp cloth and let it rest for 3-4 hours.
3. Divide into equal portions. Apply oil on the work surface.
4. Take one dough ball and roll into a very thin chapatti. Then take one end and start making fleats out of it.. Now start rolling from one end and make into a round shape. Now apply some oil and let it rest for 5 mins.
5. Now take one roll and spread into a medium size parota.  Finish the entire batch like this.
6. Heat a tawa and also a kadai of oil for deep frying.
7. put the parota on the tawa. Cook on both sides for 30 sec. Now take it out and put in hot oil and fry till light golden.
8. Remove and crush it with your hands.
9. Serve with salna or any korma.

"Now the crispy parotta is ready to serve"