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.

Parotta

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tbsp ghee
  • Water, as needed

Instructions

  1. In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
  2. Add the ghee and mix well.
  3. Gradually add water and knead the dough until it is smooth and elastic.
  4. Divide the dough into small balls and let them rest for 15 minutes.
  5. Roll out each ball into a thin sheet, brush with ghee, and fold it into pleats.
  6. Twist the pleated dough into a coil and flatten it gently.
  7. 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