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November 26, 2007

Celyon Parota


Maida 1\2kg
Baking powder 1tsp
Salt to taste
Water to mix


Make soft dough (firm).
Keep it cover under a wet cloth after simmering with little oil.
After about 2 hours divide into small portions and roll simmer (pour) oil on the top.
Rest the dough for some time and spread into thin layer.
Platte and roll into scroll and keep aside.
Just before serving roll into thick round and place on tawa.
Cook on both sides and simmer little oil.
Bang on all the sides of the parota and serve.

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