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    Home » Vegetarian Side Dishes » Virudhunagar Ennai Parotta, Veechu parotta, Vegetable Chalna from Tamil Nadu

    Virudhunagar Ennai Parotta, Veechu parotta, Vegetable Chalna from Tamil Nadu

    Published: Apr 25, 2014 · Modified: Mar 2, 2022 by Srivalli · 20 Comments

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    Exactly a year ago, I read this article on The Hindu - In Search of Virudhunagar Ennai Parotta", the pictures were so sinfully tempting! I have lived all my life in Tamil Nadu and still, this one was new for me. As expected I was taken in so much that I wanted to rush in right away to make these. I was however not able to make these and it looks like it has taken me a year to finally share this.

    Of course, this was one of the first posts I made for the Indian States. Parottas are flaky, layered Indian Bread mostly made popular by the roadside shops that you find all over Tamil Nadu. It's really such wonderful art to see a parotta master flipping the parottas in the air and swirl it to a rope and quickly gathering it as a ball and pressing it down as a roti. The parottas are made with All-purpose flour, with loads of oil, and rested for over hours to get that crispy, flaky texture. There are quite a few varieties to the parottas.

    The regular layered parotta is prepared by just swirling in the air, gathering the pleats, and pressing as small discs. Veechu parotta is made with the same dough, the technique varies, wherein the rolled out disc is swirled in the air, which gains momentum and becomes very thin. The layers are gathered and folded as an envelope. These are famous in Madurai, a city in TN.

    The Virudhunaga Parottas are made as to the regular parottas but are deep-fried in oil.

    Regular Parottas, which I make a bit more healthy by adding in the Wheat flour, is a regular dish made at home along with Paneer Butter Masala and is a favorite with my kids. In fact, only on rare occasions, do I end up making Parottas with only All-purpose flour, not because it is not healthy, but because I mostly don't have time to get it soaking for dinner.

    So when I decided to short-list bread for Tamil Nadu, I was wondering for a while what I can make. Parotta was an immediate choice. Since having made it already, I was thinking about what else I could make when I suddenly remembered this Porucha Parotta. I did a quick search and landed on the Article I read many months ago.

    The search also led me to Manjula's post, where she has made a whole platter with different shapes along with the Vegetable Salna. I decided to do the combination and checked for a few more variations I might find for the Vegetable Salna.

    I finally adapted Manjula's and a few of what I had bookmarked. The combination was super duper as expected. Konda, who already loves Parotta, was so excited by the fried one. Our dinner was a real hit.

    I even took the parotta and chalna for my colleagues, who wanted to taste the fried one as well.

    Coming to the similarities, this is exactly like the Fried Paratha from the Paratha Wali Gali Paratha, where the pan-fried bread is deep-fried and takes it to another level altogether!

    Living in Madras, I know I should have done a more elaborate spread to showcase my place's beautiful cuisine, but trust me, these parottas fill up like nothing, and you are left so full and sated!


    How to make the dough for the Parotta


    How to make Virudhunagar Ennai Parotta / Porucha Parotta


    Virudhunagar Ennai Parotta

     For Dough
     
    All purpose flour/ maida - 2 cups
    Oil - 2 tbsp
    Salt to taste
     
    For making Parotta's
     
    Oil - 1/2 cup  +  more for kneading and frying the parottas
     
    How to make the Parottas
     
    In a bowl, take the flour, salt, oil, and knead them to a very soft dough. Roll the dough over oil and rest for an hour.
     
    After one hour knead again, by adding a little more oil. Now divide the dough by taking a small portion and pressing them between your index finger and thumb so that you get tight balls.
     
    Now arrange the bowls in a bowl or tray and add 1/4 cup of oil to it nicely spread all over each ball.
     
    Rest this for about 1/2 an hour. After 1/2 an hour press the balls with your fingers and form a disc shape in a greased platform.
     
    Pour a teaspoon of oil on the ball, press with your hands, and roll out as lengthy as you can. Then fold in and fold out till you reach the ends. You will get a rope at this stage, then swirl around as a ball.
     
    Grease your hands with oil and press out as discs.
     
    Heat a Kadai with oil. Once it is hot, deep fry the parotta on both sides.
     
    Drain on a kitchen towel.

    How to make Veechu Parotta

    For the Veechu parotta, the dough is the same. Except after you pinch down a ball, grease more oil, roll out a thin disc, or you can lift and drop the disc so that it starts spreading a thin layer. Then start folding from one corner, first the opposite sides and then enclose from the other sides like an envelope. This forms a square or rectangle.
    Heat a Tawa, grease with oil, and cook the parotta on both sides.
    Regular Layered Parotta

    For regular parottas, you can make it the same way as Ennai Parotta, but just pan fry with oil on both sides.



     How to make Mixed Vegetable Chalna



    Vegetable Chalna 

     

    Ingredients Needed

    Mixed Vegetable - 2 cups (Potato, Carrot, Beans, Peas, and Cauliflower)
    Oil - 1 tbsp
    Onion -  1 medium size chopped
    Tomato - 1 large size chopped
    Red chili powder - 1 tsp
    Turmeric powder - 1/4 tsp
    Coriander powder - 2 tsp
    Bay leaves - 2
    Cloves - 2
    Cardamom - 2
    Ginger Garlic paste - 1 tsp
    Salt to taste
    Curry leaves

    To grind to a smooth paste

    Coconut grated - 1/4 cup
    Fennel seeds - 2 tsp
    Green chilies - 3 big
    Cashew nuts - 5 nos
    Curry leaves handful

    Grind this to a smooth paste and keep it aside.

    How to make the Vegetable Chalna
     
    Wash and prep the vegetables. Soak the cauliflower in salted hot water for 10 mins. Drain the cauliflower and add the other vegetables and MW for 8 mins.
     
    In a nonstick pan heat oil, add bay leaves, Clove, Cardamom, finely chopped onion, and saute till they turn translucent. Then add ginger garlic paste and saute.
     
    Now add tomato, salt, cover with a lid and cook till mushy.
     
    Then add red chili powder, turmeric powder, coriander powder, and mix well.
     
    Add the boiled vegetables and mix them well till the masala gets well coated. Reserve the stock from the boiled vegetables.
     
    Now add the reserved water from the boiled vegetables. Bring to boil. Add more water if it's not enough. Simmer for 5 mins.
     
    Next, add the ground paste to the boiling vegetable and cook again for 5 - 7 mins.
     
    Once the gravy gets the consistency and the masala is cooked well, you can garnish with coriander leaves and switch off.
     
    Serve with parottas.
     

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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    Virudhunagar Ennai Parotta, Veechu parotta, Vegetable Chalna from Tamil Nadu

    Course Main Dish – Gravies
    Cuisine Tamil Nadu
    Dish Type Indian Flatbread
    Author Srivalli
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
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    Reader Interactions

    Comments

    1. Priya Suresh says

      April 25, 2014 at 6:39 pm

      3 varieties of parotta, somehow i'll go for the veechu parotta, so delicious, i can happily have it with that fingerlicking chalna.

      Reply
    2. Pavani N says

      April 25, 2014 at 8:54 pm

      Wow Valli, that is a paratha lovers dream come true.. All the parottas look amazing and restaurant quality. Vegetable chalna sounds delicious and would have tasted great with the parottas.

      Reply
    3. Varadas Kitchen says

      April 25, 2014 at 11:03 pm

      Recipes are like hidden gems waiting to be unearthed.

      Those parotta are very interesting. Never heard of them before. Such unique shapes. The gravy looks spicy!

      Reply
    4. vaishali sabnani says

      April 26, 2014 at 1:08 am

      Wow...simply gorgeous parothas..yes it is all about the oil but it surely gives you a heart attack. .looking at the amount of oil that goes into these..though its ok to indulge into them once in a while..
      Would love to try them ..not minding to taste these..they truly tempt you.

      Reply
    5. The Pumpkin Farm says

      April 26, 2014 at 10:11 am

      such a long post..you have really taken lot of efforts explaining the dishes in detail. I was only aware of malabar paratha from south, and though the basic are right the way you make them alters the taste , so this is good learning for me, and the veg chalna is nice side dish

      Reply
    6. Rani acharyulu says

      April 26, 2014 at 2:59 pm

      Amazing paratahs looks delicious along with veggie recipe.

      Reply
    7. Akhila Parthasarathy says

      April 27, 2014 at 10:25 am

      Amazing parottas. I have had the privilege to eat this once with my hubby and it was so good.

      Reply
    8. Nivedhanams Sowmya says

      April 28, 2014 at 5:10 pm

      wow three varities of parotta!!! nicely done valli.. love the step wise for each of them.. hats off for your hardwork..

      Reply
    9. Harini-Jaya R says

      April 30, 2014 at 8:16 pm

      The fried parotta looks so sinful. I am sure my family will love these varieties of parottas.

      Reply
    10. Archana Potdar says

      May 03, 2014 at 4:19 pm

      You bring the parotha I will eat. This is amazing heer I cannot make a decent roti/ chapati and you dish out amazing stuff like this? Not fair

      Reply
    11. Padmajha PJ says

      May 05, 2014 at 3:46 am

      You are feeling bad for not posting an elaborate meal!!! 3 types of parotta with a side is no small feat!I have read about that fried parotta in a aval vikatan supplement.And by your description I can guess how great it would be.All this goes well with that Salna.

      Reply
    12. Nalini's Kitchen says

      May 05, 2014 at 1:35 pm

      Nice efforts Valli,3 types of paratha and salna looks so so tempting and makes me hungry after having my breakfast..

      Reply
    13. Usha says

      May 08, 2014 at 11:37 pm

      You did great with all the explanation and id justice to the post. So do not feel should have done more. Coming to the parathas, I am speechless. There are so many ways a simple humble paratha can be shaped into. Awesome pick for the state.

      Reply
    14. Sandhya Ramakrishnan says

      May 11, 2014 at 1:26 am

      I am in such an awe seeing the different types of paratha. I am so tempted to make each and every one....I love the side dish so much. Always liked the kurma style side dish 🙂

      Reply
    15. Jayanthi Padmanabhan says

      May 19, 2014 at 3:04 pm

      parotta was on my shortlist too.. one of my favourite orders. veechu parotta looks delicious along with the vegetable salna. lipsmacking combo

      Reply
    16. Priya Srinivasan says

      May 20, 2014 at 8:06 am

      Somehow the veechu parotta makes me think about veechu aaruva!!! Loved all the parotta's!!! I m eyeing that salna too, not sure whether i can make it with parotta, but sure it will taste yum with roti's too!!!

      Reply
    17. Chef Mireille says

      May 27, 2014 at 2:49 am

      the ennai parotta looks so interesting the way it is put together - I'll have to try it one of these days

      Reply
    18. Manjula Bharath says

      May 27, 2014 at 7:34 pm

      Oh my god valli parotta's are fav and i can have them anytime 🙂 The spread is just killing me , and thanks a lot for the mention 🙂 Love your version of chalna 🙂 just an irresistible parotta platter from TN 🙂 yummm yummm..

      Reply
    19. Sapana Behl says

      May 29, 2014 at 8:31 am

      You have put so much efforts to make three types of Parathas ...great !

      Reply
    20. Suma Gandlur says

      August 01, 2014 at 1:31 am

      Lovely parathas and spread. Valli, going by your posts, I can say that your quest for regional Indian breads have been successful.

      Reply

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