Parotta Recipe - Flaky South Indian Layered Flatbread
About This Recipe
Learn to make crispy, flaky parotta (paratha) at home. This popular Tamil street food flatbread pairs perfectly with kuruma and salna.
Ingredients
- 2 cups maida (all-purpose flour)
- 1/4 cup milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp oil
- 3/4 cup water (approx)
- 1/4 cup ghee or oil for layering
Instructions
- 1
In a large bowl, mix maida, sugar, and salt.
- 2
Add milk and oil. Mix well.
- 3
Gradually add water and knead to form a soft, slightly sticky dough.
- 4
Knead vigorously for 8-10 minutes until very smooth and elastic.
- 5
Apply oil on dough, cover with damp cloth, and rest for 2 hours.
- 6
Divide dough into 8 equal balls. Apply oil on each ball.
- 7
Take one ball and roll it very thin on an oiled surface.
- 8
Apply ghee generously on the rolled dough.
- 9
Make pleats like a folding fan from one end to the other.
- 10
Coil the pleated strip into a spiral, tucking the end underneath. Rest for 10 minutes.
- 11
Roll the coiled dough gently into a 6-7 inch round parotta.
- 12
Heat a tawa or griddle on medium-high heat.
- 13
Cook the parotta, flipping when bubbles appear. Apply ghee on both sides.
- 14
Once cooked, remove and crush between your palms to separate layers.
- 15
Serve hot with kuruma, salna, or any curry.
Cooking Tips
- Knead dough thoroughly - this is crucial for flaky layers
- Resting time is essential - don't skip it
- Roll as thin as possible for more layers
- Use generous ghee for authentic flaky texture
- Practice makes perfect - first few may not be perfect
- Crush parotta between palms while still hot
Nutrition Information
Per serving. Values are approximate.
Parotta is Tamil Nadu’s most beloved street food bread - crispy, flaky, layered flatbread that’s infinitely satisfying. The sound of parotta being crushed between hands at roadside stalls is music to Tamil food lovers’ ears.
The Street Food Icon
Parotta shops (parotta kadai) are ubiquitous across Tamil Nadu. These small eateries serve freshly made parottas with spicy kuruma (vegetable stew) or salna (gravy), creating one of Tamil Nadu’s most popular meals.
The Art of Making Parotta
Making parotta is considered a skill that requires practice. The dough handling, rolling, pleating, and coiling technique creates hundreds of thin layers. Professional parotta makers can produce dozens in minutes with mesmerizing speed and precision.
Popular Combinations
- Vegetable Kuruma: Coconut-based vegetable curry
- Salna: Spicy meat or vegetable gravy
- Egg Curry: Popular non-veg option
- Chicken Chettinad: Spicy chicken curry
- Kothu Parotta: Shredded parotta stir-fried with meat/veggies
Cultural Significance
Parotta transcends class boundaries in Tamil Nadu - enjoyed by students, workers, businessmen, and celebrities alike. Late-night parotta shops are social gathering spots where people from all walks of life come together over food.
Regional Variations
- Coin Parotta: Tiny bite-sized versions
- Bun Parotta: Thick, bun-like version
- Ceylon Parotta: Sri Lankan Tamil style
- Kothu Parotta: Chopped and stir-fried with eggs/meat
Recipe Info
- Cuisine Tamil Nadu
- Course Main Course
- Diet Vegetarian
- Prep Time 2 hours (resting)
- Cook Time 30 minutes
- Total Time 2 hours 30 minutes