Sunday, May 31, 2009

Reshmae Parota

Reshmae Parota
Mother’s chapattis were the first and the best chapattis we ever relished. The chapattis which she prepared with her newly acquired skill looked like full moons with their unblemished perfect round shapes and silky smooth texture. She cooked the flour in boiling water, and kneaded and boxed it while still warm. She pinched out lemon sized balls from the dough and rolled them out into thin chapattis of six inch diameter. We the children sat around with the round lids of steel boxes with which we cut out the perfect rounds. We were engrossed in chewing the left over ribbon like strands of dough as we cut the circles and left behind only a very small quantity which took the shape of one or two more thick chapattis in the end.
Mother never used the gas flame. (That was the first time we bought a gas stove!) to make the chapattis puff up though she used it to heat the tava to do the initial cooking. She had a ‘choolha’ with burning embers on which she dumped the half done chapattis for a moment. And Lo! How they puffed up without a scar or blemish! We could devour at least half a dozen of them with pickles, dal, sambar, rasam, jam, curd or anything that was available.
My children love chapattis and their best ever relished chapattis were really named as “Reshmae (Silk) Parotas”. As we were always after good food we often visited various restaurants in Bangalore. The choicest among them was a place called “Avishkar” which has now succumbed to the monsters called ‘Development’ and ‘Real estate’. We loved the hot, crisp and luscious ‘Reshmae Parotas’ - multi layered chapattis- which we relished with green peas masala.
Even now I try to make it at home with wheat flour, which turns out good enough, though it can never beat the original ‘Reshmae Parotas’ of Avishkar.

Ingredients:

Wheat flour - 1 cup
Salt - ¼ tsp
Ghee - 4 tbsps
Rice flour – 4 tsps
Oil – for cooking
Method:
1. Add warm water, salt and a spoon of oil to the wheat flour and make a soft dough.
2. Cover the dough and leave it aside.
3. Mix the ghee and the rice flour and beat it with a spoon until it becomes fluffy. This is called ‘Saati’ (don’t know in which language!!). Add more ghee if necessary so that it is t enough to be spread on the parota.
4. Make lemon size balls out of the dough and keep aside.
5. Roll them one by one into very thin chapattis.
6. Spread a spoon of ‘Saati” all over on a chapatti and place another chapatti on it.

7. Spread “Saati” on the second chapati and place the third one on top and repeat the process.


8. When you finish with all the chapaties apply the remaining “Satti” all over the last chapatti.

9. Roll the layers tightly together as you would do with a mat.

10. Cut them across into thick rings resembling jam rolls.



11. Flatten one ring with the cut section up into a moderately thick parota.
12. Heat a greased tava and cook the parota on both sides till golden in colour, with a liberal dribble of oil on both sides.


Relish the crisp and hot Reshmae parota with any side dish of your choice.

29 Post your Comments:

Chitra said...

this parota is new to me...have bookmarked it..will try and let u know:)u have given a clear explanation!!

S.R.Ramachandran said...

It is a very tasty and filling food with green peas masala. appa

YOSEE said...

How we loved that avishkar parotta. So filling too ! Wonder if its contemporary haunt " deepak's Roomali" is still around ?

kittymatti said...

yappa! Looks so perfecto! I love this parata...

SGD said...

I visit you often but hardly get down to commenting!

Today's paratha recipe makes me say out loud-WOW!! I love these parathas....I think we call it by some other name...thanks for the recipe

Sunshinemom said...

I learnt this from my co-sis. It is a yummy version of the regular paratha!

RJ said...

First time here. Loved the recipes. I am a vegetarian and love south indian food. Thanks!

Divya Vikram said...

That sounds like a great way to make parotas!

Suparna said...

hi,
I am a parotha freak :) loved the step wise pictorial, will try it sometime. Thanks.

Prathibha said...

Lovely paratha..crispy n yummy

jayasree said...

This parota is new to me. Though it looks like too much of work, it sounds worth the effort

Priya said...

Wow DIbs, this parota is very new to me...will try soon!

Usha said...

Interesting parota, looks very yum!

Cham said...

Such a lovely name, they look like layered parotha!

Uma said...

Wow, silky parotas! Looks so soft and yummy :)

Priti said...

I love this but never tried..thanks for the recipe :)

FoodShoutOut said...

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Kitchen Flavours said...

Awesome....layery nad soft....

Prathibha said...

Nice paratha Dibs.
Thanks for visiting my blog.
I have updated abt miracle whip in my blog..chk it out to get its details..

Malar Gandhi said...

Aaah, what a great short cut for barottas...thats a clever idea, hats off your mother!!! 'Resham' perfect word for it!!!

Aparna said...

These are called "porotta" in Kerala and they're made with maida.
My daughter's favourite, they're very tasty but I prefer the ones made with wheat flour.

ARVI'nd said...

i m very hungry now....

Nithya said...

Nice parota.. :) You have a lovely blog too.. :) Keep it going.

Anonymous said...

I wanted to try making parottas for a long time, I tried this recipe of yours and it came out yummy...thanxs for sharing the recipe.

kittymatti said...

visit my blog and pick up yr award:)

akkiram said...

it tastes very well with onion gojju. appa

Anonymous said...

I love your method. Your method looks so easy to follow. Thank you for sharing.

Radha

Sree vidya said...

Nice parattas
i'm yet to master the making of rotis
will give this a shot

Rumela said...

I love this reshmae parota recipe. parota are my favorite and I love to try different parota. This reshmae parota recipe is refreshingly new. I am going to try this weekend when my hubby will be at home. thank you for shearing your post.