layered parotta

Topic started by Sridhar (@ us1.pharmacia.com) on Wed May 16 16:59:54 .
All times in EST +10:30 for IST.

This is something, I think, exists only in Tamil Nadu (or may be in other south indian states as well). I have seen in street corner dabhas, cooks beating a small amount of maida into incredible size and then rolling it all to make a small sized parotta. I haven't eaten in any road side dabhas (though secretly I always wanted to!) but have had them in several hotels with special koorma. Everytime I go to India I look forward to eating it. How come it is not served in North Indian restaurants here in the USA?


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