Parottas are more popular in the southern part of India. The most relishing parottas are the one that are deep fried. They are very famous in the southern part of Tamil Nadu, especially in Tuticorin, Viruthunagar and Madurai where they serve it traditionally in a banana leaf.
Veechu parotta is not a layered parotta but it is very thin and crispy.The dough procedure is same like the layered parotta. Here I tried simple veechu parotta without egg and easy to prepare for beginners.
Ingredients: Serve size 10-12 veechu parottas
- 2 cups – Maida
- Salt as needed
- 2 1/2 tbsp – Oil ( Hot oil for kneading)
- 2 or 3 tbsp - Oil for shaping and toasting
- Wheat flour for dusting (optional)
- Take a wide bowl, add maida, required salt and hot oil (heat 2 1/2 tbsp of oil in a pan and add it to flour); mix everything well together and slowly add water to this. Knead for 10 min and initially dough will be sticky but by constant kneading it will become soft. At this stage apply 1 tbsp of oil over the dough and cover with plate or wet cloth for 2 to 3hrs.
- After 2 -3 hrs make equal size ball or lemon sized out of the dough.Take a ball and spread with rolling pin(apply oil and roll) as thin as you can like we make for rumali roti(If needed sprinkle little wheat flour for rolling purpose).
- Heat a tawa and place the rolled out disc on the tawa. Apply oil around the corners and cook well both sides or until you see brown spots on both sides.
- Now veechu parotta is ready to serve. Serve hot with vegetable salna or chicken salna.