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Features for "Parota"
Served as main course. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sharodiya festival.
Ingredients for "Parota" (Click here for measurement conversion) 500 gm Flour
2 Tablespoon spoon refined Oil
Salt according to taste
Warm Water to knead the Flour
1 Tablespoon plain Yogurt
Oil to fry
Method for "Parota"
Sieve flour and salt together Mix oil and dahi. Add water and form into a dough. Knead dough until soft and pliable. Divide into eight equal parts. On a floured board, roll one dough into a large round. Then smear a little oil and fold it first into half, then into quarter. Now roll it again symmetrically on all sides, into an eight inch parota. Heat oil in a flat pan. Fry parota in gently simmering oil until lightly browned on both sides. Drain well before serving.
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