Parotta is a favorite street food which is very popular in South India, Tamil Nadu. Crispy, flaky layered flat bread made normally with Maida/All purpose flour but i have substituted with whole wheat flour/Atta. This is really easy to make, but it takes a bit of time. It is basically a bread which is flaky and has many layer within. Rolling it thin, folding it several times and stretching, so that it forms a long thread like dough which gives many layers. This is typically served for lunch or dinner. People of all ages enjoys this dish. You can serve this parotta with Plain salna/Empty salna, Chicken Curry, Mutton Curry, Vegetable korma. I have added step by step pictures for this recipe. Let’s get started.
Preparation Time: 25 minutes
Resting Time: 2 – 4 hours
Cooking Time: 1 – 2 minutes/Parotta
Serving Size: 7 pieces
|Atta/Whole Wheat Flour||2 cups +1 tbsp for rolling and dusting|
|Oil||3 tbsp + 2 tbsp for rolling and pan frying|
|Warm Water||As required|
- In a mixing bowl add flour, salt and oil.
- Give it a mix and combine all the ingredients.
- Now gradually add the warm water to form a dough. Knead the dough for about 10 – 15 minutes. The longer we knead the dough, it makes the parottas more softer. Add a little more oil while you knead the dough.
- You can use the mortar and pestle hand grinder to just punch the dough, which makes the dough even more softer. This step is optional.
- Apply a tbsp of oil on the dough and cover it and let it rest for 2 – 4 hours. The longer it rests the parottas become more softer.
- Now divide the dough into equal portions of small balls.
- Take a small ball and roll it thinly using a rolling pin. Apply oil and spread it evenly.
- Dust some flour over the rolled dough and start folding it like a saree pleat.
- Then curl it to form a round shape. Apply 1 tsp of oil on the curled dough. Finish the entire dough like this and cover it, let it rest for 15 – 30 minutes.
- Take the curled dough, roll it and spread. Repeat the process for the remaining balls.
- Heat a tawa and place the rolled parottas and cook both the sides by applying some oil until it turns golden brown in color.
- Then place the parottas on to a plate and crush/beat it with your hands while it is hot. Crushing makes the layers to separate.
- Serve it with Plain Salna/Empty Salna, Chicken Curry, Mutton Curry, Vegetable Korma.
Please do try this recipe and share it with your family and friends.