Monday, June 18, 2007


Parotta made in the Tamil Nadu style has a unique taste and style that it can stand for competition on its own. This is so common and yet to difficult to prepare at home. We can see it commonly sold in the road site carts. Layered parotta is very famous in Tamil Nadu. Each layer will be crispy, but still soft with each layer coming out and it tastes great with anything.

The first time I remember of this dish, I must've been 8 years or so, when I saw people swinging the dough on 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 didnt know how one makes it.

When I go to any South Indian restaurant, this is what I order. Unlike Naan, this gets the kurma served with it, so its a complete dish on its own.

Then once when we visited our friends in interior Tamil Nadu, we were served this. Thats 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. 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.

Here you go for the recipe.

Serves : 15 parottas
Preparation Time : 40 mins (includes rising time)
Cooking Time : 30 mins
Cuisine : Tamil Nadu

Ingredients needed:

Maida - 4 cups
Atta - 2 cups
Ghee - 100 gms
Milk - 100 ml
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. Rolling should be done only on one side so that the layers are 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.

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Vcuisine said...

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

archana said...

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

Srivalli said...

I agree with you Viji.

Thanks archana, do try them and let me know

Asha said...

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

Coffee said...

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

Vini K said...

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 said...

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 said...

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 said...

Hi Srivalli,
Me in Losangeles. Nice looking parottas.


Sunshinemom said...

Again a perfect 10!

Louise Sun said...

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 said...

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 said...

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 said...

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

Samundeeswari Suryamoorthy said...

Nice making explanation also good...

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