Monday, November 21, 2011

Parotta | Tirunelveli Parotta | Flat Layered bread

Parotta, a south indian flat bread prepared with flour. All purpose flour is the only main ingredient needed for this parotta, but the making of this parotta requires lot of time and work. Definitely, this is gonna be a good workout for your arms!!! In my home town(Tirunelveli), atleast there are 2 parotta stalls in every street. Most of the stalls are opened in the evening around 6 PM and they sell only parottas, by now you might guessed how popular this dish could be in the South Tamilnadu.

Though this parotta is very popular and we used to have it at least  once in a week, we never attempted to try at home, since there are so many parotta stalls around our home, each one have their unique taste, seriously making parotta at home never even crossed our minds at that time when you can have so many options. But after moved from Tirunelveli, though i had tasted parotta from different restaurant, nothing comes near the taste & texture of parotta that we used to get it in my home town(Those who have tasted parotta in & around Tiruneveli area would definitely agree on this),that's when i started to make parotta at home. After few attempts, now i can confidently say that i will make soft and fluffy parottas.    


Preparation Time : 1 hr | Cooking Time : 20 minsMakes : 8 to 10 
Recipe Category: Parotta | Recipe Cuisine: Indian
All purpose flour/Maida - 2 cup
Water - as needed
Oil - 1 tbsp for kneading the dough
Salt - to taste
Oil - 2 tbsp for rolling the dough & drizzling while cooking


Knead maida,salt,water & oil (1 tbsp) to make the soft dough and keep it aside for 1 hr.Then make equal sized balls from the dough.Apply oil on the surface where you are going to roll the balls and then roll the ball in to thin layer by using rolling pin.Now apply oil on the rolled dough and then roll the dough like sari pleats from one end to other endHold the dough at both ends and lift it up . Then tap it on the surface gently until it get elongated.After that roll it from one end to another end and keep it aside from 30 mins.Similarly do it for all rolls.
After 30 mins, press the rolled dough in to thicker circles by using palm or rolling pins. Press or roll it gently,otherwise the layers get merged.

Now put it on hot tawa and drizzle some oil.Flip it on both sides and cook it until get golden brown.
Then stack two or three parottas together and beat them well with your hands on both sides so that it makes parottas fluffy and also the layers get separated.
Serve Parottas with Salna and egg omelette.
  • Let the dough rest for atleast 1 hr, it helps to relax the gluten in the flour and it stretch so beautifully.
  • Beat the parottas with hands helps to get the layers separated.