For the Dough :
- 2 cups of Maida / Wheat flour (You can also use plain flour or refined flour)
- 1 tsp of sugar
- 2 tsp of Oil
- Water required for kneading
- 4-5 tbsp of Oil as per requirement
Parotta is considered one of the most famous and widely eaten street foods of South India. It is typically deemed as a hybrid of North and South Indian cuisines.
Prepared in a similar manner as lacchha parathas of North India, parotta is multilayered and spiral in shape. A significant difference between the two lies in their ingredients. Parotta is made of all-purpose flour and is stretchy. It can be eaten with vegetable, chicken, mutton or chicken curry. Here is an easy-to-make recipe for you to follow to make delicious parottas part of your everyday meal.
How to make Parotta
Parotta is a common street food in southern India and is highly prevalent in Kerala and Tamil Nadu region. This multilayered flatbread was initially introduced by the Indian Muslims and Sri Lankan Moor in the 1970s and since then it is well spread into several Indian states.
Parottas are a significant item in the Indian wedding feasts, religious events and festivals.