Instant Parotta Recipe | Easy Parotta Recipe


Instant Parotta is a popular Indian flatbread that is easy to prepare and perfect for a quick and satisfying meal. Our Instant Parotta recipe is quick and easy to follow, and uses simple ingredients to create a delicious and flaky flatbread that pairs perfectly with a variety of Indian curries and side dishes. Whether you’re a seasoned cook or a beginner, you can easily prepare this tasty and healthy meal at home. Follow our step-by-step instructions to create a perfectly flaky and delicious Parotta in no time. This recipe is sure to impress your family and friends with its authentic taste and texture.

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Instant Parotta Recipe | Easy Parotta Recipe

Difficulty: Beginner Prep Time 1 hour Cook Time 20 min Total Time 1 hr 20 mins
Servings: 6
Best Season: Suitable throughout the year


How to make parotta recipe

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  1. In a large bowl add boiled potato.

  2. Smash the potato using smasher with any junks.

  3. After smash the potato its look like soft dough.

  4. Now add Maida ,required salt & oil.

  5. First knead the dough with out water.

  6. Dough should be little thick consistency, if you need sprinkle little water the make a dough.

  7. But I didn't add water. Apply little oil on top cover and keep aside for about 5 minutes.

  8. After 5 minutes prepare the parotta.

  9. Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.

  10. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end as much you can.

  11. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times.

  12. On the greased work surface, place each first rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.

  13. Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.

  14. Repeat the same process for all parotta.

  15. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.

  16. Serve parotta with veg & non veg salna or kurma.


  • this dough we should not soak for for long time otherwise the dough will be very sticky.
  • additionally, do not compromise in adding oil as its a key ingredient to get the perfect texture.
  • if the dough is vry stick you add more maida to make a thick dough.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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