Barotta or Parotta

Parotta is one of the most requested recipes so far I have been creating and recreating the same recipe for years now over the years I've some how experimented and  perfected parotta recipe and would like to share my recipe...

2 Cups Maida = All purpose flour
8-10 Tbsp of Corn Strach or flour (for dusting is optional)
1/4 Cup Oil
1 Tsp Salt
1 Tsp Sugar
Luke Warm Water to knead the dough.

Video Demo Recipe ....

 Prepare dough: 
  •  On a work surface add the maida and make a well in the middle add salt and knead adding water once you form a dough add 2tbsp of oil and knead well as you would knead for any bread or bun, knead for 10mins and allow to rest for 1/2 hour.
Lets prepare:
  • Make roundels and roll out into thin roti with out dipping in flour you can spread oil on the dough while rolling out the roti.
  • spread a tsp of oil on the rolled out roti and sprinkle maida and corn strach and smear even on the roti. 
  • pick the entire roti and creat fan shape and roll it back into a snail shape. 
  • roll the roti out to 1/2 inch rounds.
  • heat a tava or pan and fry the roti in medium flame adding a tsp of oil to either sides of the roti.
  • Serve hot with any curry and enjoy...:)


  1. Thank you so much :)

    Mrs Prasanna

  2. the white parota i seen Near egg roll <how it is made.It looks white&crunchy like restaurant parota.

  3. can i add white portion of egg while kneading the dough?



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