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In this week, I get chance to explore
different cuisines from different regions that’s call traditional food. So here
is my 5th recipe under traditional theme from the South region i.e.
Parotta/ Barotta or you can say Porotta.
different cuisines from different regions that’s call traditional food. So here
is my 5th recipe under traditional theme from the South region i.e.
Parotta/ Barotta or you can say Porotta.
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A parotta is a layered flat bread of Southern India asnd serve as
main course with curries. This is a variant of the North Indian Lacha Paratha. Parottas are usually
available as street food and in
restaurants across Kerala, Karnataka, Tamilnadu and the Middle East. It is also served in
marriages, religious festivals and feasts.
main course with curries. This is a variant of the North Indian Lacha Paratha. Parottas are usually
available as street food and in
restaurants across Kerala, Karnataka, Tamilnadu and the Middle East. It is also served in
marriages, religious festivals and feasts.
It is prepared with kneading maida,
egg, Oil/Ghee and water. The dough is beaten thin layers and later forming
round bread using these thin layers. Usually, parottas are eaten with vegetable
kuruma or non vegeterian stuff. But as my blog is for only vegetarian food so I
did not prefer eggs. For this recipe, you have to knead maida with oil and
water as dough and cook as layered paratha.
egg, Oil/Ghee and water. The dough is beaten thin layers and later forming
round bread using these thin layers. Usually, parottas are eaten with vegetable
kuruma or non vegeterian stuff. But as my blog is for only vegetarian food so I
did not prefer eggs. For this recipe, you have to knead maida with oil and
water as dough and cook as layered paratha.
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Cooking time: 10-15 minutes each parotta
Serving: 3 parotta
Recipe source: Niru Gupta (Malabari Parotta)
Ingredients
1 1/2 Cup
All-purpose flour/ Maida
All-purpose flour/ Maida
1/2 Cup Oil
Enough Water for
dough
dough
Direction
Sieve and combine flour, pinch of salt and water to prepare soft dough.
Add half oil and knead again. Cover and keep aside for 30 minutes atleast.
Divide the dough into equal portion as ball shape.
Add half oil and knead again. Cover and keep aside for 30 minutes atleast.
Divide the dough into equal portion as ball shape.
Spread the oil on surface where you rolling the dough. Roll out this
dough with rolling pin as much you can. Spread little more oil on the dough
sheet and make some flits/ plates (as doing with saree or prepare paper plane). Take care
the dough won’t stick together, when you fold. Hold the ends of the strip and
stretch gently. Roll the strip like a
wheel, by holding one end in the center and roll the other end. Roll again with
rolling pin in round form, but I prefer to do with palm.
dough with rolling pin as much you can. Spread little more oil on the dough
sheet and make some flits/ plates (as doing with saree or prepare paper plane). Take care
the dough won’t stick together, when you fold. Hold the ends of the strip and
stretch gently. Roll the strip like a
wheel, by holding one end in the center and roll the other end. Roll again with
rolling pin in round form, but I prefer to do with palm.
Heat the griddle/ tawa on medium flame and cook from both side without
oil till to little golden spots come. Do same with rest. Serve this hot Kerala
parotta with curries and vegetables.
oil till to little golden spots come. Do same with rest. Serve this hot Kerala
parotta with curries and vegetables.
Note: Use oil properly during the rolling and keep aside
after preparing wheel from dough for 10-15 minutes. You can use oil during
shallow fry… it’s up to you.
after preparing wheel from dough for 10-15 minutes. You can use oil during
shallow fry… it’s up to you.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Yummy Parotta
nice and fluffy parotta. Thanks for sharing
Lovely one, can never miss a chance to enjoy this…
Making parotta is an art, you have done prefectly Preeti.
Parotta my all time fav.looks yum.
So delicious and fluffy! 🙂
http://www.rita-bose-cooking.com/
droolworthy and tempting parota.
Nice parota ! I usually made it in breakfast but use whole wheat. Next time will try it with maida.
Love this flaky version.
looks really well made… 🙂
Lovely parathas there…they are welcome any time, very well made with step by step pics.
yummy lovely porotas.
this tastes very nice wih gassi and other cocont based gravies, a must have at ur canteens
Flakey and delicious.
super flaky and super delicious… so perfect to gobble them hot!!!
Sowmya
Event – Bake Fest
Event – Celebrate – Summer
Try making it with ghee in the center while folding it. Makes is much much more flaky 🙂
Looks yum. Beautifully made.
Wow…nicely made. Even this evening we crossed a place where they make porottas in large numbers. Its great to watch the professionals make it!
looks fabulous…. clean explanation…
Perfectly made parottas. They sound rich and delicious.
Looks good.
Perfect parottas I have tried coupe times but still I am learning for perfection.
Perfect Parottas…would love to have it now;-)