Barotta kurma is one of those most sought out street foods. It's easily available anywhere on the street food stalls near by market place, shopping area and the like. You know why it is so popular, ofcourse the taste! Some might add eggs to these barotta dough, but we are going to see the recipe without eggs. Let's quickly get into the details :)
Yet some more scenes from my morning breakfast!
Ingredients:
3 cups all-purpose flour
salt to taste
4-5 tbsp olive oil or any cooking oil
1 cup of water
How to make street food style barotta:
1. In a large mixing bowl, add flour, salt. Sprinkle 2 tbsp oil over the flour.
2. Gentle fold all the ingredients together so that salt gets mixed thoroughly.
3. Add water little by little and knead the flour into a smooth dough.
4. Knead it gently for about 5-6 minutes.
5. Let it sit covered with a damp cloth for about 15-20 minutes.
6. Tranfer the dough to the kitchen counter top and add a tbsp of oil. Make small rounds out of the dough. Apply some oil and make it a smooth round.
7. Using a rolling pin, roll over each of the small rounds to a thin circle. It should be as thin as possible.
8. Apply oil on both the sides.
9. Start folding it from one side like shown below.
10. Then flip it and fold it once.
11. Flip it again and fold it once. Repeat the steps till you reach the other end of the circle.
Tip: If you are an experienced cook, you can make the folds without even flipping.
12. Now you will have the folded circle something like this.
13. Elongate it as long as possible by stretching it.
14. Start spiraling it from one end to form a circle.
15. If it's not greasy enough, add a little oil and using a rolling pin, roll it over to a circle or oval shaped barotta. Similarly make barotta with remaining dough.
16. Heat a tawa or griddle and add a barotta. Cook for 20-25 secs on each side.
17. Flip it and Smear some oil. Cook for few more seconds or until you see brown spots all over the barotta. This means the barotta is cooked.
18. Place 3-4 barottas on the kitchen counter top and crush it along the sides using both of your palms together, something like this.
Try to crush the barottas as much as possible.
19. Repeat it until, the barottas look crushed. That's the way it has to be and it makes the barotta a little softer and easy to tear and eat.
20. Serve the barotta with salna or veg kurma.
Yet some more scenes from my morning breakfast!
Ingredients:
3 cups all-purpose flour
salt to taste
4-5 tbsp olive oil or any cooking oil
1 cup of water
How to make street food style barotta:
1. In a large mixing bowl, add flour, salt. Sprinkle 2 tbsp oil over the flour.
2. Gentle fold all the ingredients together so that salt gets mixed thoroughly.
3. Add water little by little and knead the flour into a smooth dough.
4. Knead it gently for about 5-6 minutes.
5. Let it sit covered with a damp cloth for about 15-20 minutes.
6. Tranfer the dough to the kitchen counter top and add a tbsp of oil. Make small rounds out of the dough. Apply some oil and make it a smooth round.
7. Using a rolling pin, roll over each of the small rounds to a thin circle. It should be as thin as possible.
8. Apply oil on both the sides.
9. Start folding it from one side like shown below.
10. Then flip it and fold it once.
11. Flip it again and fold it once. Repeat the steps till you reach the other end of the circle.
Tip: If you are an experienced cook, you can make the folds without even flipping.
12. Now you will have the folded circle something like this.
13. Elongate it as long as possible by stretching it.
14. Start spiraling it from one end to form a circle.
15. If it's not greasy enough, add a little oil and using a rolling pin, roll it over to a circle or oval shaped barotta. Similarly make barotta with remaining dough.
16. Heat a tawa or griddle and add a barotta. Cook for 20-25 secs on each side.
17. Flip it and Smear some oil. Cook for few more seconds or until you see brown spots all over the barotta. This means the barotta is cooked.
18. Place 3-4 barottas on the kitchen counter top and crush it along the sides using both of your palms together, something like this.
Try to crush the barottas as much as possible.
19. Repeat it until, the barottas look crushed. That's the way it has to be and it makes the barotta a little softer and easy to tear and eat.
20. Serve the barotta with salna or veg kurma.
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