Parotta & Kurma


Parotta


Cuisine Style: India | Cooking Time: 30 minutes | To Serve: 2 | Take with: Kurma | Type: Breakfast or Dinner

Parotta & Kurma are inseparable.Most of us would have tasted Parota & Kurma at hotels or road side motels or even on the road side hotels. But have you ever thought to prepare this great mouth watering dish at home. Its easy. With little practice even you can prepare this recipe. Paratha is prepared from wheat flour and it is available in most of the north Indian hotels. The south Indian style Parotta is prepared from Maida. Feast this great recipe to your taste buds.

First lets start making Parotta

Ingredients

  • Maida - 1/4 kg
  • Salt - as needed
  • Sugar - a pinch
  • Oil - 100 ml
  • Water

Preparation

  • Take maida in a big bowl
  • Add pinch of sugar, 1 tbs of oil and salt
  • Mix water slowly till you get soft dough (it should not be sticky)
  • Pour 50 ml oil in the dough and mix well (now you will get softer than before)
  • Make equal lemon sized ball and keep it for 1 hour
  • Place the maida ball on the polythene sheet/ kitchen marble floor and put 1 tbs of oil over the ball
  • Using your two palms spread equally (like a cloth)
  • Then make a spiral (like snail shell shape) by holding it at one end
  • Now press over the spiral and make Parotta

Note

  • 50% wheat and 50% maida mixture can be used.

Tip

  • Optionally you can add white portion of the egg to get soft Parotta

Now Kurma...

Parotta Kurma

Ingredients

  • Onion
  • Carrot & potato - (1/2 inch diced boiled separately)-1/2 cup
  • Tomato - 1
  • Green chilli - 2
  • Ginger- 1 inch piece
  • Garlic bulbs - 3
  • Cashew nut (whole)- 6 nos
  • Poppy seeds (Tamil: Kasakasa) - tbs
  • Grated coconut- 5 tbs
  • Cloves - 4 Nos
  • Elachi - 5 Nos
  • Turmeric Powder- a pinch
  • Cinnamon -1/2 Stick
  • Buttermilk (diluted)- 1/2 cup
  • Salt - as needed
  • Sugar - 1 tsp
  • Curry leaves - 1 spring
  • Oil

Preparation

  • Cut the onion and Tomato alongside
  • Grind coconut, green chilli, cashew nuts & Poppy seeds to fine paste
  • Smash ginger & Garlic
  • Heat the pan and put 1 tbs of oil
  • Now put Cloves, Elachi, Cinnamon
  • Add the smashed ginger and garlic and saute till raw smell goes off
  • Then put the diced onion, curry leaves and fry till raw smell goes off
  • Add carrot and saute well and put turmeric powder
  • Then pour the ground mixture (coconut, green chilli, cashew nut & Poppy seeds) and mix well in low flame
  • Add water to get kurma consistency
  • After 10 minutes pour the butter milk and mix well
  • Add sugar and salt

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