Oct 152 min read

Exploring the Delightful Flavors of Poovam Mysore Banana Barota

Mysore Poovam Banana added for enhancing taste

Usually for making Parota dough eggs will be added but i here added one special ingredient of BANANA that to special variety of banana (said in video) along with sugared milk

The dough must soak for 2 hours - marinate after make small balls and apply oil and again leav for 30 mintes to set

1 single banana is almost enough Milk must be watery for great consistency I here have not added eggs regarding health factor since parota required much oil

✨ABOUT THE RECIPE:

▼INGREDIENTS:

Refined White Flour - 1 kg

milk 145 ml

Sugar - 1 tsp

Poovam Mysore bananas - 2

Oil as required

Salt - 1/2 spoon

▼PROCEDURE:

Boiled milk 145 ml and cooled at room temperature and add 1 tsp sugar

The milk must be watery form so that dough comes well hence added some water in milk

Pour 1 kg of maida

two bananas you can use one banana also upto to your choice

I am using Poovan Mysore bananas variety and add salt - 1/2 spoon

Add some water to make dough

Pour half cup oil into the dough and mix well

Oil will make bubble the dough

Leave for two hours to marinate

Apply oil on the plate

Make small balls of your choice

roll on until thin layer upto to the maximum

Or press gently like this with oil

Repeat the same process for the remaining dough

Apply oil on top to avoid dryness

Always consume the parota during morning or afternoon lunch since is has more carbohydrate

fry on medium flame for 5 minutes with frequent flips and apply oil

Keep flipping and apply oil will make soft

frying on medium flame will not burn at bottom

Exploring the Delightful Flavors of Poovam Mysore Banana Barota

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