This wheat parota can be made instantly.
The richness of the coconut milk adds taste
to the parota.
For the layers I made a paste with rice flour
and ghee and used as a smear in the making.
You can substitute cornflour for rice flour too.
No maida was used.
So let’s get into the recipe now
3 cups wheat flour
Enough coconut milk to bind
2 tblsp curd
1 tsp. sugar
2-3 tblsp dried methi leaves
Salt to taste.
Add a little coconut milk in a bowl first.Add the
rest of the ingredients and gradually add wheat
flour and enough coconut milk to bind to a soft
Apply a little oil / ghee on the dough .Cover and
set aside for minimum 15 minutes.
Make a paste with 2 tblsp rice flour/
cornflour and 1/4 cup ghee .
Divide the dough into portions .Roll out each
into circles . Apply the rice flour mixture on
one side and make tiny pleats ,to form a strip .
Now roll the strip to a circle . Press down and
roll out to the shape of a parota.
You could roll out the whole dough into one
big circle smear with ghee on one side .Roll
it into one big roll and cut into portions and
Heat a pan , add a little ghee or oil and cook on
medium flame till golden .
Serve with any curries or kormas of your