Topic started by IR (@ columbo.lifeworks.com) on Fri Apr 7 12:59:36 .
All times in EST +10:30 for IST.

Hi everybody

I would like some info on how "Koththu porotta" (as they call in Tamil Nadu) is made.. It is made with maida flour... but would someone have info on how to make it flaky - get the yummy layers ??? There is a recipe in one of the web sites... but that does not seem to work well ::))

Thanks in advance
IR

Responses:

• Old responses
  
• From: Velaiyaththavan (@ 129.252.23.185) on: Sat Sep 16 16:08:27 EDT 2000
  
  go to beach. You can make parottas @ beach and they would be beachu parotta. IT is simpler this way because, you cannot make a beach and parotta. Takes time - probably 1 million years for the first and 1 hr for the second. I know you can afford to spend the first mentioned amount of time easily but waiting after one hour after 1 million years is imposs.
  
  
• From: Shaks (@ h80ad2309.async.vt.edu) on: Thu Nov 9 23:01:54 EST 2000
  
  For making parottas very flaky
  1. Keep the maavu for atleast one hour, covered with a damp cloth before you roll it out
  2 Use butter/margaraine/dalda before you fold it
  3. If eggs are Okay, add 2 eggs/kg of maavu.
  4. Use hot water when kneading the dough
  5. Use quarter proportion of milk also when kneading.
  
  
• From: kiru (@ surf0004.sybase.com) on: Tue Nov 21 11:22:37 EST 2000
  
  roti chanai is common in TN.
  chAlna Recipe -
  Grind onions/garlic/ginger in a blender.
  Grind soaked almonds or cashews or walnuts separately in blender (this gives consistency to the chAlna, even if there is no meat in it).
  Fry green chillies, cloves/cinnamon, bay leaves in oil. Add all the ground paste to it and boil. You can add vegetables (potatoes/cauliflower/carrots) or mutton to the mixture. Add some nutmeg powder to the boiling chAlna. Throw in some mint leaves after you take it off the stove.
  
  
• From: kiru (@ surf0004.sybase.com) on: Tue Nov 21 11:24:07 EST 2000
  
  Actually, if you can roast the onion in open fire and then grind it, it will have better tasted. Green chillies have to cut length wise.
  
  
• From: P C (@ 216-215-75-111.flash.net) on: Sun Nov 26 01:11:52 EST 2000
  
  I have tried frozen porotta from India. Many of them are not soft enough. I made some but that is not soft either. What is to be done for a soft porotta?
  
  
• From: huixian (@ star.zapsurf.com.sg) on: Mon Dec 18 02:42:26 EST 2000
  
  I have a project on parathas. Can anybody decribe it to me pls.
  
  
• From: manju (@ 203.199.236.167) on: Mon Jan 15 23:56:41 EST 2001
  
  can any one of you give me the recipe for making the big poori made for chole batura? I started the thread on Jan 8th. No responses yet. Does it means nobody knows it? or is it a thozhil ragasiyam!!!!!!!
  
  
• From: Sundar (@ ip9.79.blca.blazenet.net) on: Wed Jan 17 12:54:38 EST 2001
  
  Ingredients For Batura
  
  1 cup Maida
  1/4 cup Atta
  Salt to taste (1/4 tsp)
  2 tsp Oil
  3 tbs Curd
  
  Method
  
  Mix maida and atta, salt and oil. Knead like hell, till you can make lemon-sized spheres (it won't let me type b*lls!!) from atta. Mix in yogurt. Knead like hell again. Like my friend Vennila says, you should lose 2kg by now. those with food processers to do this, join Jenn craig =).
  
  At this point, you can add some more water to soften the dough a bit. Not quite like bread dough, a little wetter. Put the dough in a plastic bag. The stuff ferments slightly to give that zingy batura taste. Roll the bag to remove any air and tie it. Let stand overnight.
  
  So the secret is here in a slight "rising" process that leavens the gluten slightly.
  
  After this it's just like making a big poori. The leavening and the atta ahve given you puffiness and 'body'.
  
  Heat the oil and make big size poories (batura).
  Eat with chola. Enjoy !
  
  
• From: Sundar (@ ip9.79.blca.blazenet.net) on: Wed Jan 17 12:58:19 EST 2001
  
  Chole
  
  After batura, this is simple. Essentially it is chana (chick peas, garbanzos) cooked with a masala-ish sauce of your choice. I use:
  
  1 onion,
  2 cloves elephant garlic
  1 tsp garam masala
  1 tbsps coconut
  1/4 c chopped up coriander
  1 can chopped tomatoes (3-4 tomatoes diced)
  
  Fry onion and garlic, grind with coconut and garam masala, add to chickpeas simmered in tomato sauce and cook through. Done. The variations with cloves, lavanga pattai and anything your grandmother/kozhunthanar put in this recipe are all your headache. The batura is the tough part, IMO =)
  
  
• From: Komal (@ spider-wd084.proxy.aol.com) on: Sat Aug 4 14:10:55
  
  Chole (Channa)
  
  
  2 T. cooking oil
  1 medium onion finely chopped
  1 1/2 t. garlic
  1 1/2 t. ginger
  1 green chilli
  1 small can tomato sauce
  2 medium tomatoes
  1 can garbanzo beans (chole)
  1 T. red chilli powder
  1 T. garam masala
  1 T. jeera powder
  1/2 T. haldi powder
  1 T. ready made chole masala (optional)
  2 c. water
  salt according to taste.
  
  In a blender add tomatoes, garlic, ginger, green chilli, tomato sauce, and 1/2 c. water, set aside! In a large pan heat oil and add the onion. Fry until onion is lightly brown. Then add the tomato mixture. Let cook for 10 mins covered on medium to low heat. After 10 mins add the chole, all the spices, salt, water and cook for an additional 10-15 mins until the chole are tender. For garnish you may choose to add chopped coriander.
  
  
• From: daniela (@ wc09.mtnk.rnc.net.cable.rogers.com) on: Tue Oct 21 20:38:22
  
  find poems
  
  

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