Parotta
Parotta is a popular South Indian layered flatbread that is flaky, crispy, and delicious. It is a staple in Tamil Nadu and Kerala, and is often served with a variety of curries and chutneys.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp ghee
- Water, as needed
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
- Add the ghee and mix well.
- Gradually add water and knead the dough until it is smooth and elastic.
- Divide the dough into small balls and let them rest for 15 minutes.
- Roll out each ball into a thin sheet, brush with ghee, and fold it into pleats.
- Twist the pleated dough into a coil and flatten it gently.
- Heat a skillet over medium heat and cook the parotta with ghee until golden brown and crispy on both sides.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Large mixing bowl Skillet
Tools
Rolling pin Brush
Serving suggestions
Serve the parotta with vegetable kurma or chicken curry for a delicious meal.
Tips & tricks
For flakier parottas, you can use a combination of ghee and oil while cooking.
Cost
$5