# Parotta Recipe ~ South Indian Style Layered Parota
Parotta, sometimes referred to as Barotta or Porotta, is a cherished dish from the southern regions of India, especially Kerala, Tamil Nadu, and Karnataka. This tender and layered flatbread is commonly found at highway stalls, served warm alongside various curries for breakfast, tiffin, or dinner. It is often accompanied by salna or kurma, which can be either vegetarian or non-vegetarian.
## Variations of Parotta
The method of preparing Parotta and its accompaniments differ across regions. In Kerala, the Malabar Parotta is frequently served with a selection of curries, such as vegetable, chicken, egg, beef, and mutton. In Tamil Nadu, it is usually enjoyed with vegetable salna or chicken salna, highlighting the adaptability of this dish.
## The Art of Making Parotta
Crafting Parotta at home can be a satisfying endeavor, though it might initially seem challenging. The method includes mixing the dough, applying oil liberally, letting it rest, and then forming it into thin layers. Each stage is essential to achieving the perfect flaky texture.
1. **Dough Preparation**: Mix maida (refined flour), salt, oil, and water to create a soft dough. Let it rest for a bit.
2. **Shaping the Parotta**: Take tennis-sized pieces from the dough. Each piece is flattened and stretched into a thin, translucent sheet. This sheet is then folded into a long strip and curled into a round shape, resembling a rosette.
3. **Rolling and Frying**: The rosettes are scattered with additional oil and rolled out into moderately thick rotis. These are then cooked on a hot tawa until they turn golden brown.
A distinctive technique employed by skilled cooks involves clapping the fried Parottas together to separate the layers, increasing their flakiness.
## Ingredients for Eggless Parotta
– **Maida (Refined Flour)**: 2 cups
– **Salt**: 1 tsp
– **Oil**: 3-4 tbsp (plus extra for frying)
– **Water**: As needed to create the dough
## Tips for Perfect Parotta
– **Thin Layers**: The secret to an excellent Parotta lies in stretching the dough as thin as possible. Don’t be concerned about small tears; they are part of the process.
– **Keep Dough Moist**: Always ensure the dough and shaped balls are well-oiled and covered with a damp cloth to avoid drying out.
– **Practice**: It might take several tries to master the technique, but perseverance and practice will yield wonderful outcomes.
## Serving Suggestions
Parotta is ideally enjoyed hot from the stove, paired with a steaming and aromatic salna. The combination of the flaky bread and rich, savory curry is a culinary treat that is hard to resist.
In summary, creating Parotta at home may take some effort, but the joy of indulging in freshly made Parotta with your favorite curry is incredibly satisfying. Whether you are an experienced cook or a novice, this recipe is easy to follow and rewarding. Enjoy the journey and the delightful results!