Eggless Parotta | Malabar Style Parotta

For this week’s blogging marathon the theme is Regional Cuisine. I picked Madurai and Virudhunagar and now you know why I did the review of this book :-) So I chose Madurai/Virudhunagar for this Regional Cuisine and you will be seeing three street side food from Madurai, as we say Thallu Vandi Style recipes and here is the first one Parotta. We all know Madurai is know for Malli (jasmine flower), Meenkshi Amma Temple and Thirumalai Nayakar Mahal. The city is also called as Thoonganagaram meaning the city never sleeps. So these thallu vandi’s or street side food are very popular and you can find them even at night.

EgglessParotta

Parotta is one of the popular food in madurai or rather I should say South TN. You can see parotta corners every where and I can keep watching the way they flatten it and spread it. (Veechu) One thing about parotta is that it requires more oil and it takes time to prepare also. So obviously this is a weekend recipe. Kneading is the key thing in this parotta. The more you knead the softer the parotta is. A minimum of 20 minutes kneading is required. (Its a great workout for your hands). This kneading helps the dough to get stretched and you get softer and flaky parottas.

You can also prepare this with wheat flour or also with half maida and half wheat flour. I went with maida and kneaded well to bring out the gluten content. I didn’t do the veechu(வீச்சு) though. 

Here is the recipe,

Ingredients:

  • Maida / All purpose flour – 2 cups          
  • Salt – 1 tsp
  • Sugar – 1 tsp
  • Baking Soda – a pinch
  • Oil – 1/4 cup ( I should rather say as required.)
  • Water – 1/2 to 3/4 cup

Steps:

  • Add the sugar, salt and baking soda to the maida and mix well.
  • Microwave the water or just boil it to luke warm temperature.
  • Slow mix the water to the maida mix and start kneading.
  • Once you have formed a ball starting your 20 minutes kneading.
  • Add pressure while kneading and this process makes the dough soft too.

Batter

  • Now apply 2 tsps of oil on the dough and wrap it up with cling wrap and let it sit for 3 hrs in fridge.
  • After 2 to 3 hrs remove the dough and let it come to room temperature.

IMG_3054

  • Now make even sized balls from the dough.
  • Roll the balls into thin roti by applying 1 tsp of oil. You can dust it with the flour also but I spread it across with the oil itself. Please don’t mind the shape. Somehow I only get triangle shape while rolling out roti. ;-)

ThinLayerParottaParotta1

  • Roll the dough as thin as possible and like paper fan start folding them. (Inside and outside folds like in the picture)

Layered

  • And roll this again and apply a tsp of oil and set aside. Do the same for all the balls.

LayeredAndFoldedFolded

  • Now take the layered balls and roll it out again into small circles as like below. 

PressedParotta

  • Now heat the tava and cook the parotta. Spread the oil around and on top. Let it brown on both sides and that’s it the parottas are ready. 

PressedParotta1Parotta

What I did I serve this with? Stay tuned for one more street food recipe tomorrow. :-)

Eggless Parotta | Malabar Style Parotta
Yields 8
A soft layered bread prepared with All purpose flour.
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Total Time
5 hr
Total Time
5 hr
Ingredients
  1. Maida / All purpose flour - 2 cups
  2. Salt - 1 tsp
  3. Sugar - 1 tsp
  4. Baking Soda - a pinch
  5. Oil - 1/4 cup ( I should rather say as required.)
  6. Water - 1/2 to 3/4 cup
Instructions
  1. Add the sugar, salt and baking soda to the maida and mix well.
  2. Microwave the water or just boil it to luke warm temperature.
  3. Slow mix the water to the maida mix and start kneading.
  4. Once you have formed a ball starting your 20 minutes kneading.
  5. Add pressure while kneading and this process makes the dough soft too.
  6. Now apply 2 tsps of oil on the dough and wrap it up with cling wrap and let it sit for 3 hrs in fridge.
  7. After 2 to 3 hrs remove the dough and let it come to room temperature.
  8. Now make even sized balls from the dough.
  9. Roll the balls into thin roti by applying 1 tsp of oil. You can dust it with the flour also but I spread it across with the oil itself.
  10. Roll the dough as thin as possible and like paper fan start folding them. (Inside and outside folds see the picture above) and stretch it a bit. The gluten content helps to stretch.
  11. And roll this again and apply a tsp of oil and set aside. Do the same for all the balls.
  12. Now take the layered balls and roll it out again into small circles.
  13. Now heat the tava and cook the parotta. Spread the oil around and on top. Let it brown on both sides and that’s it the parottas are ready.
Notes
  1. Kneading is the key thing here for soft and flaky parottas.
  2. The dough needs to rest for minimum 1/2 an hour. You can leave it overnight also.
  3. After folding the dough, carefully stretch the layered dough so that it doesn’t break.
  4. Apply 1 tsp of oil either with baking brush or just spread it with your forefinger while rolling and adjust it as required.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

38 thoughts on “Eggless Parotta | Malabar Style Parotta

  1. gayathriraani

    I am from Madurai and you have described the city well. Love these parottas a lot. And even I don’t know how to make veechu parotta..

  2. My contact with parathas at the most is from the freezer to the tawa :D. Nice to see you making from scratch and its looking as great as the ones professionals make :-)

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