• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking 4 all Seasons logo

  • Recipe Index
  • About
  • Navaratri Special
  • Our other Website: Spice your Life!
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipes ~ Indian and International
  • Navaratri / Navratri – Special
  • ×

    Home » Flatbread » Parotta | How to make Healthy Flaky Parotta at home

    Parotta | How to make Healthy Flaky Parotta at home

    Published: Jun 18, 2007 · Modified: Oct 31, 2020 by Srivalli · 15 Comments

    Sharing is caring!

    1 shares
    Jump to Recipe Print Recipe

    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.Rolling out the Parotta
    • 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.

    Print Pin
    5 from 1 vote

    Parotta

    Healthy Flaky Parotta is a healthy take on the parotta, a popular layered flatbread from Southern India. This healthy version is made with a mix of wheat and refined flour and tastes just as great.
    Course Dinner
    Cuisine Tamil Nadu
    Keyword Healthy Recipes
    By Cook Method Stovetop
    Occasion Weekend Special
    By Diet Kid Friendly
    Dish Type Indian Flatbread
    Prep Time 40 minutes
    Cook Time 30 minutes
    Total Time 1 hour 10 minutes
    Servings 15 Parottas
    Author Srivalli

    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.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    More Flatbread

    • Surati Paratha ~ Surati Street Food
    • Copycat Pizza Hut Breadsticks
    • Yogurt Poori ~ How to make soft Puris
    • Zuì hǎo Poori | The Best Poori Recipe ~ A to Z Indian Pooris

    Reader Interactions

    Comments

    1. Vcuisine says

      June 18, 2007 at 4:41 am

      Srivalli, parotta are perfect. It really needs experience and patience. Viji

      Reply
    2. archana says

      June 18, 2007 at 4:45 am

      I am so happy to see your recipe is eggless. Parottas are looking nice. Would love to try them out:)

      Reply
    3. Srivalli says

      June 18, 2007 at 11:49 am

      I agree with you Viji.

      Thanks archana, do try them and let me know

      Reply
    4. Asha says

      June 18, 2007 at 12:42 pm

      YUM!!! Thanks for the step by step photos.I thought it was Kerala Parotta.Looks great.I will try:)

      Reply
    5. Coffee says

      June 18, 2007 at 12:57 pm

      We get this in every food court over here in Singapore!!!:) Lovely steps. 🙂

      Reply
    6. Vini K says

      June 18, 2007 at 2:07 pm

      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.

      Reply
    7. Srivalli says

      June 18, 2007 at 2:27 pm

      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.

      Reply
    8. Suganya says

      June 18, 2007 at 7:33 pm

      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.

      Reply
    9. Rajani says

      June 18, 2007 at 8:30 pm

      Hi Srivalli,
      Me in Losangeles. Nice looking parottas.

      cheers
      rajani

      Reply
    10. Sunshinemom says

      June 25, 2008 at 2:08 pm

      Again a perfect 10!

      Reply
    11. Louise Sun says

      August 21, 2009 at 8:22 pm

      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

      Reply
    12. Srivalli says

      September 05, 2009 at 4:10 pm

      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.

      Reply
    13. Pritya says

      January 28, 2011 at 1:19 am

      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?

      Reply
    14. Srivalli says

      January 28, 2011 at 1:36 am

      Prathiba Yes I do make with aata alone too, check out Lachcha Paratha

      Reply
    15. Samundeeswari Suryamoorthy says

      July 04, 2012 at 12:16 am

      Nice making explanation ....recipes also good...

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

    More about me →

    Popular

    • Chicken Biryani ~ Rice Cooker Style
    • No Onion No Tomato Aloo Sabzi
    • Easy way to make Ragi Mudda | Ragi Sangati Recipe Step by Step ~ Weekend Cooking!
    • How to peel Garlic and Pearl Onions in Microwave

    Most Popular Recipes

    Chicken Pakora Recipe

    Chicken Pakora Recipe | Crispy Chicken Pakoda

    Coconut Rava Halwa

    Coconut Rava Halwa

    Eggless Coffee Cake Recipe

    Chicken Pakora | How to make Chicken Pakoda | Step by Step Recipe

    Footer

    ↑ back to top

    Privacy Policy
    Copyright © 2022 Cooking 4 all Seasons