Veechu Parotta | Eggless Veechu Parotta from Tamil Nadu
Veechu Parotta is a popular layered flatbread from Tamil Nadu similar to the regular maida parotta except for the method it is cooked.
Ingredients
- 1/2 kg All Purpose Flour / Maida
- 2 cups Milk use more depending on the need
- 2 tbsp Cooking Oil for kneading the flour
- 1 tbsp Ghee
- 1 tsp Salt
- 1/2 cup Cooking Oil for smearing and rolling out the balls
Instructions
- Take the flour in a bowl, add salt, ghee, and half the milk.
- Mix well and slowly add the milk to get a dough.
- Finally, add the cooking oil and knead again. The dough has to be loose.
- Pour about 2 tbsp of cooking oil over the dough and keep it covered in with a cloth.
- Let it rest for 3 to 5 hours. If you can manage for 2 hours is also fine.
- After resting, take the dough out and knead on a smooth, clean oiled surface.
- Pinch out into equal sized balls with your fist. Apply oil and get this done.
- Once the balls are all made, smear cooking oil over them.
- Roll out each into thick pooris smearing oil liberally. Stack them aside.
- Roll out pooris as thin as you can. The dough will spring back in. Pull it out again.
- Now, comes the 'Veechu' part. Take the rolled out disc and throw it out forward.
- Doing this couple of times will get you thin sheet like layer.
- Once you feel the layer is thin enough, fold inwards from opposite sides and on the sides as well.
- You will end up having a rectangle.
- These flatbreads tend to get chewy, so its best to cook them right away and serve.
- Heat a tawa and when hot, cook the parotta on both sides, drizzle cooking oil over it.
- Once the parotta is cooked, return them to your oil smeared counter. Clap the parotta with your hands to separate the layers.
- Serve with Kurma.
Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!