Parotta with step by step photo and video recipe.The soft and flaky Parotta, also known as Barotta or Porotta, is popular in the Southern states of Kerala, Tamil Nadu and Karnataka. It is a common sight to find crowds thronging the road side stalls where heaps of layered parottas hot off the stove are served with a curry both for breakfast and evening tiffin or dinner. This popular street food fare is usually served with salna or kurma. The side dish with parottas include both vegetarian and non vegetarian style gravy dishes.
But a proper Tamilnadu style barotta (pronounced as brotta but is really parotta) is my guilty pleasure! A well-made flaky parotta with Salna or Kurma and thayir pachadi (onion raita) is heavenly! We rarely do eat out but if we ever stop by a restaurant that serves parotta, that will be my first choice. I used to watch how the ‘parotta master’ would churn out hundreds of parottas with such ease. The parotta making process involves the mixing of the dough, slathering the dough with a generous amount of oil, resting it, pinching off tennis sized balls from the dough where each of these balls is flattened and deftly tossed in the air to create a super thin translucent layer that is pleated into a long thick strip which is then coiled into a circle like a rosette. The rosettes are drizzled with more oil and rolled out into slightly thick concentric rotis and fried on a hot tawa till golden brown. Once the parotta is fried, the parotta master would place a couple of parottas on a flat surface and use both his hands to crush them together (clapping action) to open up the layers of the parotta. These layered parottas are served with hot salna or kuruma.
Parotta Recipe | Kerala Paratha Recipe
Ingredients
Instructions
-
In a bowl, add maida, milk, salt ,sugar and oil mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough.
-
Cover the dough with a lid and allow to rest for at least 1 hour to 3 hours.
-
Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil. rest again for 30 minutes
-
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
-
Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
-
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. Allow to rest for 10 minutes
-
On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
-
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.
-
Prepare parottas with rest of the rosettes in a similar fashion. 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.
-
Repeat this action with all the roasted parottas. Serve parotta with vegetable salna or chicken salna.
Note
- firstly, make sure to knead the dough really well and also soak well.
- additionally, do not compromise in adding oil as its a key ingredient to get the perfect texture.
- finally, kerala parotta recipe tastes great when served hot and flaky.
