Parotta made in the Tamil Nadu style has a unique taste and style that it can stand for competition on its own. This is so common and yet too difficult to prepare at home. We can see it commonly sold in the road site carts. Layered parotta is very famous in Tamil Nadu. Each layer will be crispy, but still soft with each layer coming out and it tastes great with anything.
The first time I remember of this dish, I must’ve been 8 years or so, when I saw people swinging the dough on the air and twisting it around. Anyway this was my fav one and even Amma never used to make this as it was quite complicated and basically we didn’t know how one makes it.
When I go to any South Indian restaurant, this is what I order. Unlike Naan, this gets the kurma served with it, so its a complete dish on its own.
Then once when we visited our friends in interior Tamil Nadu, we were served this. That’s when we learned how to prepare it. I was there through the entire process and was quite amazed at the art this dish involves. They had prepared the dough some 5 to 6 hrs earlier for the evening feast. Lot of oil was added and they soaked in it oil for the entire time.
Amma has adapted from that recipe, which is quite easy and yet we get the same kind of parottas. Our friends rolled out the parotta dough only in oil and everything in that, which is why it was so crispy and coming out in layers.
Here you go for the recipe.
Serves : 15 parottas
Preparation Time : 40 mins (includes rising time)
Cooking Time : 30 mins
Cuisine : Tamil Nadu
- 4 cups – Maida
- 2 cups – Wheat Flour
- 100 gm – Ghee
- 100 ml – Milk
- Salt to taste
Method to prepare:
- Parotta has to be prepared in 2 – 1 ratio of Maida – Atta (Wheat flour).
- Take a big bowl and mix maida and atta with salt. Rub in Ghee and mix well.
- Then add milk. Mix it well to form a dough. Add required water to get a soft yet little stiff dough.
- Take a wet muslin cloth and cover the dough and keep aside for 30 mins.
- Then make balls of the required size. Roll out by applying maida.
- Once you get a big circle, add ghee, and sprinkle Maida on the top. Fold it like in the photo.
- Roll it with oil. Rolling should be done only on one side so that the layers are intact.
- Put it on a hot tawa and fry it with oil
- Remove from tawa and press it as I show. This is to get the layers free.
- Your layered parotta is ready.
This tastes great with Non – Veg gravies, But with Veg also it tastes yummy. I normally make it with paneer butter masala.