# Parotta Recipe ~ South Indian Style Layered Parota
Parotta, often referred to as Barotta or Porotta, is a cherished culinary delight in the southern regions of India, chiefly in Kerala, Tamil Nadu, and Karnataka. This tender and flaky layered flatbread is a common offering at roadside eateries, served warm alongside various curries for breakfast, dinner, or as a snack in the evening. The dish is frequently complemented by salna or kurma, available in both vegetarian and non-vegetarian options.
## Variations of Parotta
The method of preparing and serving Parotta can differ greatly from one region to another. In Kerala, the Malabar Parotta is typically enjoyed with vegetable, chicken, egg, beef, or mutton curries. Meanwhile, in Tamil Nadu, it is usually paired with vegetable salna or chicken salna, highlighting the dish’s adaptability.
## The Art of Making Parotta
Creating Parotta at home may appear challenging, yet it transforms into a pleasurable task with practice. The journey begins with mixing the dough, which includes maida (refined flour), salt, oil, and water. Once the dough is prepared, it is lavishly coated with oil and set aside to rest.
Subsequently, small portions of dough are pinched off, flattened, and skillfully tossed to form an ultra-thin translucent layer. This layer is then folded into a long strip which is spiraled into a circular shape resembling a rosette. The rosettes receive a drizzle of oil and are rolled out into slightly thicker rotis before being cooked on a hot tawa until they achieve a golden brown hue.
After cooking, the Parottas are often smashed together using a clapping technique to separate the layers, producing the signature flaky texture.
## Ingredients for Eggless Parotta
– 2 cups maida (refined flour)
– 1 teaspoon salt
– 3 tablespoons oil (plus additional for greasing)
– Water (as needed)
## Instructions
1. **Prepare the Dough**: In a mixing bowl, blend maida and salt. Gradually incorporate water and knead to create a soft dough. Add oil into the mixture and knead again until it reaches a smooth consistency. Cover with a damp cloth and let it rest for a minimum of 30 minutes.
2. **Divide the Dough**: Extract tennis ball-sized portions from the dough and keep them greased and covered to avoid drying.
3. **Roll and Pleat**: Take a portion of dough and flatten it. Using your hands, stretch it into a thin sheet. Fold the sheet into a long strip and then twist it into a rosette shape.
4. **Roll Out**: Drizzle the rosette with oil and carefully roll it out into a slightly thick roti.
5. **Cook the Parotta**: Heat a tawa or skillet on medium heat. Place the rolled-out Parotta on the hot tawa and cook until golden brown on both sides, adding oil as necessary.
6. **Serve**: Serve hot with salna or kurma for an optimal experience.
## Conclusion
Parotta is best relished freshly made, accompanied by a steaming and aromatic salna. Although preparing Parotta may demand some patience and practice, the delectable results are truly rewarding. With just a few attempts, anyone can excel at making this delightful South Indian dish and enjoy its distinctive flavors.