Friday, May 2, 2008

Layered parotta

Parotta is a layered flatbread. It is flaky, buttery and heavy filling (because of Calories)! You are going to see it how it is high in calories...Not be confused with Parathas from North-India. This parotta is a roadside trademark in Tamil Nadu, Kerala. In Kerala, they call it Malabar porotta/parotta. This small shop opens their door for business after 6 pm and they keep making, rolling, and chopping this parottas even after midnight. They just serve this parottas with Saalna (with meat or without meat gravy) or it is “Kothu Parottas” means minced parothas, onion, spices, egg, saalna and sometime meat too). All T.N people will love this roadside tasty parottas. My mom has never made at home. Why she should prepare when you get those flaky bread every corner of the street. But in US, when we crave for those items you have to bend yourself. So roll up your sleeves and let’s have fun with the dough.
Skill level: If you are confortable with rotis/parathas , this parotta cooking skill is intermediate or otherwise could be difficult for beginner.
To prepare the Paratta dough

Maida/all purpose flour: 1 cup
Baking soda: 1/4 tsp
Salt: 1/4 tsp or per ur taste
Oil: 2 tsp
Hot water: 1/2 cup

Take a bowl, add all the ingredients except water. Pour the hot water and with a wooden spoon mix it. When the dough is little cool to touch, knead for 5 minutes and make a smooth ball, smear the oil and cover it. Let it rest at least 1 to 2 hours. I would advice to let it rest 5 to 6 hours, it is easy to work later.

Required 3 or more tbsp of oil to brush each parattas

Some important steps with images

1.The dough after several hours
Layered parota

2. Make 5 even balls out of the dough
Layered parota

3. roll it really thin brush some oil
Layered parota

4.Start from one end and fold like a fan (Indian ladies think about ur saree pleats)
Layered parota

5.The round and thin shape will become like fan or pleats, hold it together
Layered parota

6.Roll from one end to another and close it
Layered parota

7.Look like spiral
Layered parota
8.Now, roll it gently without giving any pressure
Layered parota
9.Fry in griddle in medium heat, until they turn brown , add some oil on each side
Layered parota
10.Take out from the fire and break it to make it flaky
Layered parota
11. You can enjoy with Salna or Gravy of your choice

Layered parota

My ellaborated steps seems to be too long don't be scared. This parottas are pretty easy to make it!

Important Note :
If you are first time maker (or Dummies)
, prepare the dough morning and make it the parattas evening or night. It is easy to work out.

Or you can add an egg to the dough and substitute the hot water to just plain water in this way it is easy to work and the parotta re flaky too :)

My North- Indian Parathas which is totally different from the South Parotta.
aloo parothas

Check out The Aloo Parothas

My South- Indian Parotta & North -Indian Parathas are reaching Srivalli's event Roti Mela.
After a tie, My Pavakkai Kozhambu has taken the Most authentic Recipe Award created and hosted by a Creative lady Pooja.
Thank you each and everyone who voted for this traditional recipe! Old is Gold , this gravy is pretty known in all Tamilian's house. Thank you Pooja.

Have Great weekend!


Rachel said...

Wow I'm a dummy when it comes to making the step-wise pictorial instructions. Nice

Asha said...

I make Roti Canai like this. It is hard work indeed. All that folding and rolling to feed 4 people but worth it in the end! Looks great.
Congratulations on the BG award, I will try that next time when I get Bitter gourd!:)

Prema Sundar said...

Wow... parotas.. my favourite dish especially with chicken salna...
A very clear and nice step by step guide to making layered parotas.
have made it a few times.. long before.
congrats for the authentic bittergourd recipe award..way to go dear.

Cham said...

Rachel Thank u rachel
Asha: Personaly i will not fold like this! He he, need little pratice to do this method:
Turn a steel plate, roll the dough thin and fold the edges down. brush with oil and try to lift one corner , you will get automatically some pleats and make a spiral!
Yes, to make to 4 adult people is hard! I make only 5 parattas!
Prema.S:Thank you, I too love to eat with Chick Saalna!

ranji said...

oh wow!!!i love this all time fav...have tried making it so many times..never successful..i never get those layers and i dont get to flatten it as it shrinks back to its original size....nice instructions..i will give it 1 more try i think seeing ur yummy ones:)..and congrats on winning vow...:)

Kalai said...

I adore parottas, Cham! I am so coming over for dinner. Actually, just tried my hand at making them 2 weeks ago and they came out decently (for a beginner). You're right that they are heaven with salna! Congrats on winning VOW bittergourd, dear. Your recipe was awesome! :)

Cham said...

Ranji If the parotta shrinks back. The dough is not ready yet. Let it rest pretty much 5- 7 hours , like i mentionned in my post, did u see my pict it didn't shrink. Hope u will get a nice parotta after seeing my instr and post.

SASHREE said...

Wow Cham gr8 job..dis is my first visit 2 ur blog n i think u hav a nic bunch of recipies.hmm..cumin 2 me im a bigg dummie@cooking..n cumin 2 parathas..i can eat :))

SASHREE said...

I did dat several times..but no response from dat side :(

SASHREE said...

I did dat too dear :( nyways thanx for ur concern..

Cham said...

Shasree:Oh really, anyway i got ur feed in my reader

Archy said...

Wow.. I love this layered paratha with vegetable kurma !! Recalled my school days :) !! Very wel explained.. Thank you !!

Congrats Cham !!
Enjoy !!

Medhaa said...

they look yummy, reminds me of mama she used to make these for us, I think she used to call it lacha paratha. Yummy with any gravy.

Congratulations on your award.

Cham said...

Kalai: Glad to know it came out well, nothing goes wrong when u do with Love, right?You re welcome at any time....Thank U Dear

ANJALI J. said...

Wow, parotta looks delicious. step by step process.. thats good.
Ur new photo is very good. i liked it :)
There was some prob wit my internet so couldnt reply nor publish all my comments.How are u doing. i just loved ur parotta.. it looks mouth watering.

Jayashree said...

I love your step-by-step make it sound simple to make....

Divya Vikram said...

congrats on ur award cham!ur parotta looks craving for u know tuticorin(my place)is famous for parottas..can u send me some !

Uma said...

Wow, Cham! Hat's off! nice instructions. Never made paratha before. YOur recipe makes me to try it. Perfect entry for roti mela.

Congratulations on winning VOW.

sowmya said...

lovely presentation...delicious looking parathas...

Arundathi said...

that is super - love the step by step! my husband loves porottas - i'm sure he'll be totally surprised if i try this out! :) thanks!

easycrafts said...

Congrats on the award and good step by step instructions

Dhivya said...

Wow!Cham dear!kalakiteenga ponga!step by step instructions is very helpful for me(oops!sorry now not to me!helpful to my hubby)he he he

Manasi said...

Hard work bit SO worth it! I love the flaky parotta! Ur instructions are super!!! Reminds me, I haven't made these for a LONG time!
Congrats for the award!

kamala said...

Cham u made it too fast.Actually this is in my draft for Roti mela.Love the instructtions.

Madhu said...

Very neat illustrative depiction for dummies like me, Cham. I've tried it twice but it is not worth mentioning. Maybe I'll try this method. Did you get 5 parathas for 1 cup flour?

Congrats on the Most Authentic Recipe Award.

I have one surprise for you tomorrow.

Madhavi said...

WOW Cham...Parotta looks awesome, i don't have any words dear, divine, jus amazing. hats off to u gal!!!

Congratulations for bittergourd recipe award..keep rocking!!!

Cham said...

Archy Archy thank u
Medhaa: Glad to know they make it in North with different name
Anjali, Jaya Thanks 4 ur nice word
Div.V: Of course seashore girl
Uma,Arundhati: give a try with time amount of rest, ur family will enjoy it
Somya, EcThank u
Dhiv: Hey enna iddu weekend aduvama thungama en blog parkuringa. Rest Dear. Show ur Hubby, he may give a try better than u 4 this parotta , ha ha. (because of u Dear)
Manasi: At the first sight he seems hard but not impossible
Kamala I would love to see urs
Madhu read the note, follow the dough rest time, and u can enjoy some flaky bread. Yes u can make 5.
madhaviThank You 4 ur

Annu said...

Cham mouthwatering yaar:-)...will sure try.

notyet100 said...

wow,,,nice one,,havent tried layered prota..can try now from ur recipe..

mitr_bayarea said...


the home made parathas look so yummy, I hardly have the enthu to make them from scratch, its always frozen for us.

Richa said...

wow! what a lovely tutorial, u sure hv lot of patience, cham :) i've tasted it & it sure is YUM!
congrats on the award!

bhags said...

I have tried many times making these parothas....never got this falky nature.....will try your way of making them

Sandeepa said...

That is such detailed description of making porottas. Such layered porottas are popular in Bengal too and called "Dhakai Porotas". (Ok, I never even tried making them :)

Swati: Sugarcraft India said...

This is really tempting...Never mind the calories when these taste so so good!!!

Roopa said...

You know the only time I start having problems making these is after taking it out of the frying pan, it doesnt turn out flaky, no matter how much I tr it. Maybe I will try ur way:)

Madhavi said...

Hi Cham, i have tagged u for top 10 pictures meme, check my blog and do it if u r ok :))

Cilantro said...

Nice demonstration. The pain of making it is worth it in the end! Looks Great!!

Siri said...

stunning presentation Cham..:D thankx for step by step pics. Congrats on ur award too!


Sukanya Ramkumar said...

Hi Cham....
That was a useful recipe.... That step by step procedure of making the parotta looks so good... YUM!.. YUM!...

Namratha said...

Cham, I've been looking high and low for a recipe for this type of Parota, you made my day dear!!!!!! :):) Very good illustrations, perfect!!

Pearlsofeast said...

Cham , thanks for sharing the tips, I always wondered about the layering. This is iteresting,saree pleating !!!!!!!!!
I am going to surprise my hubby!!!!!!!!!

Aartee said...

Hi, gr8 step by step instructions for making i think i can try it out and thanx for the recipe too.

ranji said...

After so many previous failed attempts i am trying ur version layered porotta today..keeping my fingers crossed:)...its been 3 long yrs since i had this and i am dying to have it...hope it comes out well..will let u know tomo..:)..

Happy cook said...

I missed this post as i was on a break that time and now i came here through Ranjis place.
They looosk so delicious and pro.
Will try these too.
I have bookmarked them also.

Srivalli said...

Cham thats one beautiful parotta..thanks for sending this entry.!

Amit said...

Hi Cham,

Really good recipe specially for beginners like me..thanks for all the step-by-step instructions and special tips.. These parottas are similar to north indian - Lachha parathas .. Keep up the good work

vb said...

Came to your blog by way of Roti Mela Round-Up. These look delicious! I can't wait to try them.

Happy cook said...

I made this parotta and they came out so soft and delicious.
Thankyou for the wonderful recipe.
It is a keeper recipie for me.
Just posted them.

Varsha Vipins said...

drooooooooooll..reached here from happy's post..Thank a ton Cham for that step by step pics.You are awesome!!!..Ill make it soonn..:)

Pearlsofeast said...

Dear Cham, I made this parotta for breakfast and it was a hit with my family. Thanks for sharing anice recipe.

Pooja said...

Your parathas are looking lovely cham....Got some tips from your post and comments sec....Thanks Cham...

Anil said...

I was looking for a perfect porotta recipe for a while now.I had tried recipes from a few food blogs run by indians and had some success.But the best recipe and instruction for Porotta or Prata as they call it comes from a Singaporean chinese guys.He is a doctor by profession and has done signifcant research on the perfect porotta recipe with all the science that goes with it.There is also a video demonstration of how to master the porota flipping technique.

You can have a read here: