BAROTTA. ( PARATHA )

BAROTTA :- 

NEEDED:-

WHITE FLOUR /MAIDA - 1/2 KG

SALT - 1 TSP.

SUGAR - 1 TSP

BAKING POWDER - 1 PINCH ( OPTIONAL)

EGG - 1 NO ( OPTIONAL)

BUTTER - 1 TBL ( OPTIONAL)

OIL - 200 ML.

METHOD:-

TAKE THE FLOUR IN A BOWL ADD SUGR AND SALT. BOTH ARE ENOUGH. BUT IF YOU DESIRE ADD THE BAKING POWDER., BUTTER AND EGG. ADD ENOUGH WATER AND KNEAD WELL AND MAKE INTO A SOFT DOUGH. KEEP ASIDE FOR ONE HOUR . THEN MAKE THEM INTO 16 EQUAL SIZE BALLS. ROLL THEM AND IMMERSE THEM IN OIL. KEEP COVERED. AFTER 6 HOURS REMOVE ALL THE OIL AND ROLL THEM INTO FLAT CHAPPATHIS AND HOLD THEM IN HAND TO SLIGHTLY HIT AND PULL THEM TO ENLARGE THE SIZE OF THEM . ROLL THEM AGAIN WITH FOLDINGS AND MADE BAROTTAS . HEAT TAWA AND FRY THE BAROTTAS . SERVE HOT WITH EGG KURMA OR CHICKEN KURMA OR VEG KURMA..