Coin parottas

This post was there in my drafts from a very long time.No idea what made this delay in posting this recipe.This is called coin parottas;I think it's because of its size and taste.These are comparatively small in size and taste almost like that of the Malabar layered parottas.The recipe for this is..

Ingredients
APF/Maida(plain flour)    21/2 cup(or more)
Milk                        1 cup
Egg                        1
Sugar                     2 tsp
Salt                       as needed

Ghee                     4 to 5 tbsp(or as needed) 

Method
-In a large bowl add the milk,egg,sugar and salt;mix well till the sugar dissolves and every thing gets mixed properly.
-Now add in the flour and knead into a soft,non sticky dough(like how we do for chapatis).Cover this and Keep aside for 10 minutes.
-Pinch out equal lemon sized balls from this dough. You can make around 12 or 13 balls out of this.
-Take one ball,flatten it using a rolling pin on a floured surface(make it as thin as you can)
-Now spread a little ghee on top and then start rolling it from one end to the other and keep aside.**
-Take another ball and again flatten it as thin as you can,spread ghee on the surface and take the previously rolled one** and keep it at one end of this flattened chapati and again roll this together with the previous one(you get a little thicker roll this time)
-Place this 'double roll' on the third 'flattened ghee spread' chapati and again roll all of this..
-Now place this on the 4th 'flattened ghee spread' chapati and this whole thing on the 5th and 6th chapatis and roll (see image below)you get a 'log' of chapatis.*
-Similarly make another 'log' with rest of the 6 or 7 balls. Now you have two rolls.
-From each 'roll' cut 11/2" thick pieces crosswise (you will get 7 to 9 pieces from each roll)..it depends on how long your roll is.. 
-Now again flatten these pieces using a rolling pin or palm of your hand.
-Heat a non stick pan,on medium heat(use a large one so that you can place 3-4 at a time) place these coin parottas and cook flipping twice or thrice till golden brown appears on both sides.
-Stack 3-4 parottas together and beat them gently on the sides to make them flaky.
      Soft and yummy coin parottas are ready to serve

*Don't mind the long post (just gave them in details)
while preparing its just simple and the taste is worth the effort.
*Rolling these flattened pieces one on top of the other helps in forming layers,also the ghee added makes them real soft. 
*Using a spatula gently press while cooking to ensure even cooking.

  RAMADAN KAREEM TO ALL MY READERS & FRIENDS!!

Special Layered Chapathi

 

Today's recipe is a multi layered Chapathi .Usually we get to see layers on porottas(Kerala) ,but this one is done on Chappatis.Here is the recipe:
Ingredients
Whole wheat flour         3 cups
All purpose flour (Maida)  1/2 cup(optional)
Salt                      3/4 tsp(accord. to taste)
Water (lukewarm)      for kneading
oil                       1 tbsp(used while kneading dough)
Ghee /oil            2-3 tbsp(used for spreading on the rolled chapathi)

Method:
- In a bowl add the wheat flour,maida,salt,oil and mix.
- Add enough water to knead the flour.
- Knead well to make a soft dough,cover and let it rest for 15 minutes.

- Make small balls out of this.
- Now take one ball, place it on the rolling board and flatten it into a round shape.       
- Spread little ghee/oil on top.
- Now make pleats (like how you do for hand-made paper fans)
- After making pleats, from one end start turning it into a spiral form and tuck  the end.
- Again roll this into a chapathi.
- Heat a pan (tawa) to medium-high flame, when hot put the chapathi on it.
- Cook on both sides until done.Drizzle oil in between.
- when 2-3 chapathi's are done put them together and using both hands,chapathis in between, pat the sides. 
-Layered Chapathis are ready to serve
- Serve hot with vegetable or chicken curry.

*Use dry flour while rolling the chapathi,so that the dough does not stick to the rolling pin or the board.
*But don't use too much dry flour,as it makes the chapathi dry.