Wednesday, December 09, 2009

Parotta - Southern Stlye from Viki's Kitchen

Have started cooking  a lot from other blogs lately, and am clearing up my bookmarked recipes which is a huge list by the way.
This recipe luckily didnt sit for the usual long time in the folder, for the moment I saw the picture and the method  in Viki's blog I knew I had to try it. Its been my long time wish to try and make these southern style parotta at home, but was not comfortable with the ghee loaded recipes that I found in many pages and also the methods used.

But this one was very simple, with some sesame oil (which we love to use) and the taste was just great.I also liked the quick tip given by Viki about freezing the parottas. I made 12 of them (It took 2 hrs for an amatuer like me) the day before and kept in the freezer.It worked out really well.I used parchment paper used for baking, to line the parottas, instead of Plastic sheets .It was very easy to just slide it out.

The recipe is definitly a keeper and worth all the effort.
Here is the recipe for keepsake:

Source - Viki's Kitchen

Maida / All purpose flour - 2 1/2 cup
Rice flour - 1 tbsp
water - as per requirement
salt - 1 tsp
baking powder - 1/2 tsp
sesame oil - 1/2 cup

A flat surface like clean kitchen counter top.
Rolling pin.
plastic sheets - 20
Mix Maida with salt and baking powder.
Then add water little by little to get a chapathi dough consistency.
Then add 3 tbsp oil to the dough and knead well.
Knead for 5 minutes with beating and punching to get a silky smooth dough.
Cover it with a cling wrap or wet towel and leave it for 4 hours in the room temperature.
Then divide the flour in to 10 equal size balls.
In a small bowl, mix the rice flour with 2 tbsp of sesame oil to get a ghee like paste.
Step 1:
Take one dough ball,apply some oil to it and flatten it on a clean kitchen top . Flatten it till it tries to tear off. No need to get a smooth circle.But a very thin disc should be achieved.
(Do not try to take it with hands, just flatten it to a big circle.)
Step 2:
Take a little rice flour + oil mix and apply it smoothly over the flattened disc.
The rice flour gives a flaky texture and also prevents the layers from sticking with one another.
Step 3:
Using a knife , slit the disc into long ribbon like strips. Fold every strip once in a longitudinal manner like a paper.
Step 4:
Apply little oil on a plastic sheet . Make concentric circles using all the folded ribbons to get the shape as shown.
Step 5:
Place another plastic sheet above the dough . No need to apply oil now. Press it gently with a rolling pin to get a perfect circle.

Check out here for the pictorial of the steps given above

Make all the 10 parottas as described in the leisure time. keep them frozen in a freezer. If you want to fry them immediately, then no need to freeze.Heat a dosa tava. Apply a little oil over the surface.Remove the top plastic sheet. Peel off the parotta . Place it on the hot tava.Flip it again and again to get it cooked evenly.
Take out and serve hot.

I served mine with vegetable kurma which is also adapted from chicken salna recipe. Didnt get time to take the picture of this one.

This is another keeper from Viki's Kitchen.The recipe was totally new to me.
However I reduced the amount of redchillies mentioned in the recipe as it was too spicy for me. For 2 cups of Basmati rice I used 5 redchillies.
It turned out perfect for our taste buds.

Ok .. one more final picture...


Chitra said...

I've tried channa pulao from her blog..Will try parotta soon,It has come out perfect layers :) Well tried sumi :)

Nostalgia said...

Awesome... I love this parotta...yours have come out well..

kitchen queen said...

My my the paratha looks really professionally made and u have given step by step demo so accurately thank u so much I was waiting for someone to teach me how to prepare the layered parathas and my wish is fulfilled at last.

Cilantro said...

Parotta has come out perfect. The rice looks good too. I have made Parotta at home several times and recently stopped for the maida and oil involved and also tend to go for the easier store bought ones.

Priya said...

Flaky parotta looks prefect and fantastic!

A 2 Z Vegetarian Cuisine said...

paratha looks perfect with all the layers..

Soma Pradhan said...

This looks far better tahen teh one I had on one of best south indian restauarnt in town

Jayashree said...

The parotta looks perfect. I've always thought of parotta as one of those "too-difficult-to-try-at-home" recipes....

Tina said...

Perfect parotta..Gud with spicy chicke curry or roast.

Akal's Saappadu said...

parotta looks nicely layered and you've got nice round discs;; must have been yum with the chicken salna!!! I have so many recipes bookmarked yet to be tried, the list becomes longer day by day.......... the channa pulao is new for me, sounds delicious too!!!

Mriganayani said...

I love these parathas - yours look perfect! Wish i can have these now with kurma!

jayasri said...

parata looks perfect, I love this parotta, i don't do this much as it has maida and oil, I should say it is very long ago i made !!,but this picutre of yours is tempting me to do it!! or may be you could send one or two of them!!, oh! I visited viki's kitchen because of this, enjoyed her blog!,with very authentic cuisine thanks for the introduction.

Viki's Kitchen said...

Hi Sumi, Wow..the parotta looks so flaky n gorgeous. You have made the parotta very very perfect...reminds me of the original ones I get from my home town. Thanks for mentioning me dear. In course of time we can make it very fast. The Sesame oil gives the lesser calorie than the store bought frozen ones. So we can be more sure of our health even with parotta:)
Channa pulao seems so delicious. Glad that you liked them very much. Hats off dear!

Happy cook said...

I love parathas and this looks so flaky delicous.

Vijay said...

Nice recipe.. Hi friend this is vijay here.. ur doing a really good job.. can we exchange links..

Suvaiyaana Suvai said...


Priya Narasimhan said...

looks like store bought one..really good..bookmarking it.

Sig said...

Wow, homemade parotta, I've heard it is a lot of work. great job!

Pari said...

Hi. Thanks for dropping by, helped me explore urs. I love the Kerala parotta and the pulao looks appetising.
keep visiting.

my kitchen said...

Perfect parotta,Last time i prepared,but i didn't get properly. will try ur version

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