2 cup + 2 tbflour
1 cup water
2 tbsp ghee
1 tbsp oil
1 salt
1 more oil as needed
A Recipe for
Special Parottas
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
This Recipe for Special Parottas is one of thousands in the Recipes-to-go Bread Cookbook.
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
If you enjoy this Special Parottas Recipe - you should enjoy the recipe collections you can find on the websites below:
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
This is a recipe for Special Parottas from the recipe cookbook of Recipes-to-go (Bread)
Herb Tip |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
Knead the (2 cups) flour, adding enough water and salt, to a smooth
dough. Smear 1/2 teaspoon of oil and keep aside for 30 minutes. Knead
the dough again and make 8 small balls. Mix 2 tablespoons of the
remaining flour with ghee and 1 tablespoon oil. Roll out each ball
thinly and smear the mixture of oil and ghee over two-thirds of each
round. Fold the ungreased portion of each round over the greased and
again over the remaining greased portion. (huh?) Set it aside for a
few minutes and them repeat the process. Repeat the process for the
third time, but do not spread any more oil. Keep it covered with a
cloth for half an hour or more. Roll it out lightly (without
pressing) into thick squares (good luck!) Heat the griddle. Heat the
parotta, adding a teaspoon of oil around the sides and turning
frequently till both sides are golden and crisp. Press it side to
side so that the layers get loose. Serve hot. -----! Note: Serve with
any hot curry...
Serves: 1
Special Parottas Recipe brought to you by Recipes To-Go