Parotta
Veg
South Indian flaky layered flatbread — maida dough stretched and folded repeatedly to build layers, then cooked on a tawa with oil, beaten flat and separated to reveal the flaky interior. Eaten throughout Tamil Nadu and Karnataka with Chettinad curries, salna, or egg curry, and inseparable from the roadside restaurant experience.
Cuisines
Chettinad
Kongunadu
Madras
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 2 cups | all-purpose flour |
| 1 tablespoon | sugar |
| 1 teaspoon | salt |
| 2 tablespoons | ghee |
| 1 cup | water |
| 2 tablespoons | oil |
Instructions
- 1 In a large bowl, mix together the all-purpose flour, sugar, and salt.
- 2 Add 1 tablespoon of ghee and mix well.
- 3 Gradually add water and knead into a soft dough.
- 4 Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5 Divide the dough into small balls.
- 6 Roll each ball into a thin sheet, then apply a thin layer of ghee on top.
- 7 Fold the sheet into pleats, then coil it into a round shape.
- 8 Roll the coiled dough gently to flatten it slightly.
- 9 Heat oil on a tawa or flat pan over medium heat.
- 10 Cook each parotta on the tawa, flipping occasionally, until golden brown and cooked through.
- 11 Serve hot with curry or chutney.
Tips
For flakier parottas, let the dough rest longer and use more ghee when folding.