Hotel-Style Nool Parotta

Ingredients

• 1 kg All-purpose flour (maida)
• 500 ml Oil (Used for kneading, resting, layering, and cooking; some oil will remain unused or not be absorbed.)
• 1 tsp Sugar
• 1 tsp Salt
• 1 Egg
• 600 ml Water (Add gradually while kneading; the exact amount may vary slightly depending on the flour.)
• 100 ml Milk

Steps

1. 1

   Measure the maida, sugar, and salt into a large mixing bowl. Mix the dry ingredients evenly so the seasoning is distributed throughout the flour.

2. 2

   Add the egg and milk to the flour mixture. Begin mixing with your hand or a sturdy spoon until the egg and milk are incorporated.

3. 3

   Pour in the water gradually while mixing and kneading. Work the mixture into a soft, supple dough; do not add all the water at once, because flour absorption can vary.

4. 4

   Knead the dough thoroughly until it becomes smooth, elastic, and slightly tacky rather than stiff. A well-kneaded dough is essential for stretching the parotta into fine strands.

5. 5

   Coat the dough generously with oil, cover it, and let it rest in a warm place for at least 1 hour. The resting period relaxes the gluten and makes the dough easier to stretch.

6. 6

   Divide the rested dough into approximately 20 equal portions and shape each portion into a smooth ball. Keep the dough balls covered so they do not form a dry skin.

7. 7

   Generously oil a work surface and one dough ball. Stretch and spread the dough as thinly as possible, using your hands to create a very thin sheet without tearing it.

8. 8

   Fold or pleat the thin sheet into narrow layers and roll or coil it into a layered round. Repeat with the remaining dough balls, keeping each shaped parotta lightly oiled and covered.

9. 9

   Heat a tawa or flat griddle over medium heat. Flatten one layered dough ball gently into a round parotta, taking care not to press out all the layers.

10. 10

    Place the parotta on the hot tawa and cook until the underside develops pale golden spots. Add a little oil as needed, then turn it over and cook the second side until golden and cooked through.

11. 11

    Repeat the tawa-cooking process for the remaining parottas, adjusting the heat so the layers cook through without burning on the outside.

12. 12

    While the parottas are still hot, place one between your hands and gently clap or press the edges together to separate and fluff the layers. Serve immediately, ideally with salna or another curry.

Notes

The post provides ingredient quantities and highlights soft dough, folding and layering, tawa roasting, and fluffing, but does not provide a full written method or exact resting and cooking times. The method above clarifies those techniques based on the dish. The listed 500 ml oil is the total working oil; it is not expected that all of it will be absorbed. Serve hot with vegetable or meat salna, kurma, or curry.

Nutrition per serving

• main
• South Indian
• vegetarian-friendly option
• tawa-cooked
• layered
• flaky
• hotel-style
• breakfast