An exquisite multi layered flat bread from South Indian cuisine predominant across Kerala, Tamil Nadu and Karnataka regions. Parotta fans from all over patronize this popular street food.
Veg parotta is made with very few basic ingredients such as maida (white flour), salt, sugar and lots of oil. But kneading the dough is a grueling process and must be prepared well in advance.
5 cups Maida (white flour)
1 tsp Salt
1 tsp Sugar
1 cup Oil + 1/2 cup oil (used while rolling and frying)
2 cups cold Water
- Mix together maida, salt and sugar. Add water and knead to form soft ans smooth dough. Now add 1 cup of oil in small batches and continue kneading until the dough becomes slightly elastic. Cover the dough and set aside for 1-2 hours
- Now knead and pinch the dough into equal portions
- Take a portion of the dough and smear oil to it. Roll the dough into translucent thin sheet and apply oil on top. Pleat the sheet moving from one end to the other.
- Roll the sheet from one end to the other
- Flatten these rolls
- Gently place it on a greased preheated griddle. Smear oil on both the sides and fry until it turns brown
- Stack the parotta and and crush on the parotta working with bpth