Today's recipe is a Healthy Flaky Parotta. Parotta is a popular layered flatbread from Southern India, made from Maida or Refined Flour and a common street from in Southern India, like Kerala, Tamil Nadu, and the neighboring country of Sri Lanka.
This flatbread goes by different names like porotta, Kerala parotta, malabari porotta, or malabari paratha, etc.
Apart from the popular Parotta version, there are other famous versions like the Virudhunagar Ennai Parotta, Bun Parotta, Veechu Parotta, Coin Parotta, etc. The version of the recipe that we have been following at home is the recipe that I am sharing today.
While everybody loves the maida loaded parotta, we tend to make it a bit more healthy by adding in wheat flour as we make this combination of Parotta and Paneer Butter Masala every week.
What goes into this Healthy yet flaky Parotta?
So today's recipe is the healthier version of the regular Parottas that you get from the shops. We replace a portion of the dough with wheat flour to make it more healthy.
The first time I remember this dish, I must've been 8 years or so, when I saw people swinging the dough in the air and twisting it around. Anyway, this was my fav one and even Amma never used to make this as it was quite complicated and basically we didn't know how one makes it.
When I go to any South Indian restaurant, this is what I order. Unlike Naan, Parotta is mostly served with Salna and it's a complete dish on its own.
Then once when we visited our friends in interior Tamil Nadu, we were served this. That's when we learned how to prepare it. I was there through the entire process and was quite amazed at the art this dish involves. They had prepared the dough some 5 to 6 hrs earlier for the evening feast. A lot of oil was added and they soaked in it oil for the entire time.
Amma has adapted from that recipe, which is quite easy and yet we get the same kind of parottas. Our friends rolled out the parotta dough only in oil and everything in that, which is why it was so crispy and coming out in layers.
Parotta | How to make Healthy Flaky Parotta at home
Serves : 15 parottas
Preparation Time : 40 mins (includes rising time)
Cooking Time : 30 mins
Cuisine : Tamil Nadu
Ingredients needed:
- 4 cups - Maida
- 2 cups - Wheat Flour
- 100 gm - Ghee
- 100 ml - Milk
- Salt to taste
Method to prepare:
- Parotta has to be prepared in 2 - 1 ratio of Maida - Atta (Wheat flour).
- Take a big bowl and mix maida and atta with salt. Rub in Ghee and mix well.
- Then add milk. Mix it well to form a dough. Add required water to get a soft yet little stiff dough.
- Take a wet muslin cloth and cover the dough and keep aside for 30 mins.
- Then make balls of the required size. Roll out by applying maida.
- Once you get a big circle, add ghee, and sprinkle Maida on the top. Fold it like in the photo.
- Roll it with oil. Make sure you don't put lot of pressure while rolling to keep the layers intact.
- Put it on a hot tawa and fry it with oil
- Remove from tawa and press it as I show. This is to get the layers free.
- Your layered parotta is ready.
This tastes great with Non - Veg gravies, But with Veg also it tastes yummy. I normally make it with paneer butter masala.
Parotta
Ingredients
- 4 cups Maida
- 2 cups Wheat flour
- 100 gm Ghee
- 100 ml Milk
- Salt to taste
Instructions
- Parotta has to be prepared in 2 - 1 ratio of Maida - Atta (Wheat flour).
- Take a big bowl and mix maida and atta with salt. Rub in Ghee and mix well.
- Then add milk. Mix it well to form a dough. Add required water to get a soft yet little stiff dough.
- Take a wet muslin cloth and cover the dough and keep aside for 30 mins.
- Then make balls of the required size. Roll out by applying maida.
- Once you get a big circle, add ghee, and sprinkle Maida on the top. Fold it like in the photo.
- Roll it with oil. Make sure you don't put lot of pressure while rolling to keep the layers intact.
- Put it on a hot tawa and fry it with oil.
- Remove from tawa and press it as I show. This is to get the layers free.
- Your layered parotta is ready.
Vcuisine says
Srivalli, parotta are perfect. It really needs experience and patience. Viji
archana says
I am so happy to see your recipe is eggless. Parottas are looking nice. Would love to try them out:)
Srivalli says
I agree with you Viji.
Thanks archana, do try them and let me know
Asha says
YUM!!! Thanks for the step by step photos.I thought it was Kerala Parotta.Looks great.I will try:)
Coffee says
We get this in every food court over here in Singapore!!!:) Lovely steps. 🙂
Vini K says
Nice recipe Srivalli.I had a friend from TN who used to make egg parotha in the same way you described the dough (soaking the dough in oil).I am going to give this a try this time since it does not involve so much oil as my friend's recipe did.
Srivalli says
Hi Vini, whats made in shops involve marinating in oil for over 5 hrs, this is relatively oil less, do try and let me know.
Suganya says
For a long time, I used to order only parotta, when I go to a restaurant, bcoz it can't be done at home. Its tasty and filling too.. Thx for the detailed description, Srivalli.
Rajani says
Hi Srivalli,
Me in Losangeles. Nice looking parottas.
cheers
rajani
Sunshinemom says
Again a perfect 10!
Louise Sun says
Please can you explain in more detail how you fold the parotta after it's been rolled out. I can't make out how it's been done in the photo. Thanks. Parotta looks delicious. Hope to make it soon. Louise
Srivalli says
Louise, sorry for the late reply,
After the complete rolling into a thin layer, apply butter/ghee & flour over the entire layer. Then from one corner, start folding in and the complete fold out. Continue till you reach the opposite corner. End of this fold, you will have one long stick of dough. Then you fold inside to make a circle.
Press it gently to roll into a smaller parotta.
Will try to get pictures more clearly soon.
Pritya says
Valli, Parottas look so good...wonder if this can work with whaat flour alone...I hardly ever use Maida, not even for cakes. Have you tried them with aata?
Srivalli says
Prathiba Yes I do make with aata alone too, check out Lachcha Paratha
Samundeeswari Suryamoorthy says
Nice making explanation ....recipes also good...