What is a parotta?
Parotta is a type of layered flatbread that originated in the Indian subcontinent. It is made with maida (all-purpose flour), oil or ghee, and water. The dough is stretched and beaten into thin layers, creating a flaky and soft texture when cooked on a griddle. Parotta is a popular accompaniment to various curries and is commonly enjoyed in South Indian cuisine.
What are the types of parotta?
There are several types of parotta, each with its unique variations. Some common types include:
1. Plain Parotta: The classic layered flatbread made with all-purpose flour, oil or ghee, and water.
2. Kerala Parotta: Also known as Malabar Parotta, it is a popular variation in Kerala, made with maida and often served with side dishes like chicken curry or beef curry.
3. Ceylon Parotta: A Sri Lankan version of parotta, often prepared with a slightly different technique and served with various curries.
4. Egg Parotta: Prepared by adding beaten eggs to the dough, creating a richer and fluffier texture.
5. Chicken/Mutton Kothu Parotta: Parotta pieces shredded and mixed with a flavorful mixture of chicken or mutton, spices, and sometimes eggs.
6. Vegetable Parotta: Incorporates finely chopped vegetables into the dough, adding a colorful and nutritious element.
These variations showcase the versatility of parotta in different regions and culinary preferences.
How to make a plain parotta?
To make plain parotta, you’ll need:
Ingredients:
– 2 cups all-purpose flour (maida)
– Water (as needed)
– 2 tablespoons oil or ghee
– Salt (to taste)
Instructions:
1. Prepare the Dough:
– In a mixing bowl, combine the all-purpose flour, a pinch of salt, and oil or ghee.
– Gradually add water and knead the mixture into a soft and smooth dough. The dough should be elastic but not sticky. Let it rest for about 2 hours, covered with a damp cloth.
2. Divide the Dough:
– After the resting period, divide the dough into small lemon-sized balls.
3. Shape the Parotta:
– Take one dough ball, dip it in dry flour, and roll it out into a thin, elongated shape on a flat surface.
4. Layering:
– Apply a little oil or ghee over the rolled-out dough. Sprinkle some dry flour.
5. Make Layers:
– Starting from one end, start pleating the dough like a paper fan or accordion. Once pleated, roll it into a tight ball.
6. Repeat:
– Repeat the process for the remaining dough balls.
7. Flatten and Cook:
– Take a pleated dough ball, flatten it gently, and roll it out into a thin parotta.
8. Cook on Griddle:
– Heat a griddle or flat pan. Place the rolled parotta on it and cook both sides until golden brown, applying a little oil or ghee.
9. Serve:
– Serve hot with your favorite curry or side dish.
Making parotta requires a bit of practice, especially the pleating and rolling part. Adjust the thickness and cooking time according to your preference. Enjoy your homemade plain parotta! Watch video below
How to make a Malabar parotta?
To make Malabar Parotta, also known as Kerala Parotta, you can follow this recipe:
Ingredients:
– 2 cups all-purpose flour (maida)
– 1/2 cup milk
– 1/2 cup water (approximately)
– 2 tablespoons ghee (clarified butter)
– 1 tablespoon sugar
– Salt (to taste)
– Oil (for cooking)
Instructions:
1. Prepare the Dough:
– In a mixing bowl, combine the all-purpose flour, sugar, and salt.
– Add the milk gradually and knead the mixture into a soft, smooth dough.
– Incorporate ghee into the dough and continue kneading. Add water as needed to make the dough pliable.
– Cover the dough with a damp cloth and let it rest for at least 4 hours.
2. Divide the Dough:
– After the resting period, divide the dough into small lemon-sized balls.
3. Shape the Parotta:
– Take one dough ball and dip it in dry flour. Roll it out into a thin, elongated shape on a flat surface.
4. Layering:
– Apply ghee over the rolled-out dough. Sprinkle some dry flour.
5. Make Layers:
– Starting from one end, pleat the dough like a paper fan or accordion. Once pleated, roll it into a tight ball.
6. Repeat:
– Repeat the process for the remaining dough balls.
7. Flatten and Cook:
– Take a pleated dough ball, flatten it gently, and roll it out into a thin parotta.
8. Cook on Griddle:
– Heat a griddle or flat pan. Place the rolled parotta on it and cook both sides until golden brown, applying a little oil or ghee.
9. Serve:
– Serve hot with your favorite curry or side dish.
Malabar Parotta is known for its soft and flaky layers. The addition of milk and ghee gives it a rich taste. Enjoy your homemade Malabar Parotta! Watch video
How to make kothu parotta?
To make Kothu Parotta, a popular South Indian street food, you can follow this recipe:
Ingredients:
– 4-5 leftover parottas (plain or Malabar parottas), shredded or chopped into small pieces
– 1 cup mixed vegetables (onions, bell peppers, tomatoes, etc.), finely chopped
– 2-3 green chilies, finely chopped
– 1 tablespoon ginger-garlic paste
– 1/2 cup cooked chicken or mutton (optional), shredded
– 1/2 cup curry leaves
– 1/4 cup coriander leaves, chopped
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– Salt (to taste)
– 2-3 tablespoons oil
– 1 egg (optional)
– Lemon wedges for serving
Instructions:
1. Prepare Parotta:
– Shred or chop the leftover parottas into small pieces.
2. Sauté Vegetables:
– Heat oil in a pan. Add chopped onions, green chilies, and ginger-garlic paste. Sauté until onions are translucent.
3. Add Vegetables:
– Add mixed vegetables and cook until they are tender.
4. Spices and Meat (Optional):
– If using meat, add shredded cooked chicken or mutton to the pan. Season with turmeric powder, red chili powder, garam masala, and salt.
5. Add Parotta:
– Add the shredded parotta pieces to the pan. Mix everything well, ensuring the parotta pieces are coated with the spices.
6. Chop and Mix:
– Use a flat spatula or ladle to chop and mix the ingredients together. Continue cooking on medium heat.
7. Optional Egg:
– If desired, create a well in the center of the mixture and break an egg into it. Scramble the egg and mix it with the rest of the ingredients.
8. Garnish:
– Add curry leaves and coriander leaves. Continue to cook until everything is well combined and heated through.
9. Serve:
– Serve hot, garnished with additional coriander leaves and accompanied by lemon wedges.
Kothu Parotta is a flavorful and spicy dish that makes a great meal on its own or can be served with raita or a side of your choice.
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