parotta without egg /malabar parotta recipe

Once in a while having parotta is not an issue at least for me that too if its made at home. Its quite a bit of labour. At the same time  end result you get will never disappoint. Many will try with half of whole wheat and maida but for me its should be done in a way it should be. Maida used should be pure and high quality to get excellent parottas. I have made this parotta without egg. There are many ways to roll a parotta and one which is called veechu parotta comes with a bit of practice. However don’t worry you need not have to try that way. Just spread the dough as thin as possible and lifting it at one end.

Then rolling is one best easy way that every one can do just on the go. The second one is spreading and cutting it with a pizza cutter gathering and rolling is another way. The third is spreading,making pleats and then rolling is yet another way of doing it. Sugar is definitely added to give the exact browning and also for taste. The best side dish for this parotta is a plain salna which I have already shared here please check. As this parotta is made without egg don’t think that it would not come out well. It will give the same results. The Side dish kurma served can be veg or nonveg yet it should be thin enough to soak the parottas. Best way to eat parottas is the tear it to pieces and then dunk the salna in it.

other recipes:

easy paneer bhurji recipe /paneer bhurji gravy

easy paneer curry for chapathi /paneer sabji gravy

pattani masala curry /green peas gravy for chappathi and rice

capsicum masala gravy curry

parotta without egg /malabar parotta recipe

INGREDIENTS:

All purpose flour/maida – 5 cups(700 gm)
Sugar – 1/2 tbsp
Salt – 1/2 tbsp
Water – as required
Milk – 75 ml(1/4 cup)

METHOD:

1.Take a broad basin type vessel add maida make space in the centre with salt and sugar.
2.Pour in the milk followed by water little at a time.
3.Stir this in a middle so that sugar and salt dissolves.

4. Next slowly pull up all the flour little at a time by adding water.
5. Make a sticky dough now transfer to a clean surface with flour.
6. Nicely pull and beat the flour for at-least 10-15 minutes.
7. Till the dough becomes soft and supple.
8. Grease the dough with oil and cover with a damp cloth and let it rest for 3-4 hours.

9. After resting remove cloth cut into two portion(keep the other portion covered)
10. Pinch off a portion tuck in and roll inside and pinch off ball between thumb and index finger to make equal sized balls.
11. Again smear with oil and rest fo 15 minutes.

12. After that take out each ball flatten it with both hands to spread as thin as possible.
13. Pick one side of the rolled dough swirl it and tuck the end inside.
14. In another method after spreading the dough thin you can put strips with a pizza cutter or knife.
15. Gather them and roll
16. Do the same with all the dough.

17. Now start patting each into desired thickness.
18. Heat a tava put the flatted parotta add oil and cook both sides till golden.
19. The heat should be medium not high.
20. When done with few beat the sides by arranging one above other.
21. So that layers are formed serve hot with salna.

parotta without egg /malabar parotta recipe

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Total Time 4 hours hrs 45 minutes mins

Course Breakfast, dinner, tiffin

Cuisine Indian, SouthIndian

Servings 5

Ingredients

  

• All purpose flour/maida - 5 cups(700 gm)

• Sugar - 1/2 tbsp

• Salt - 1/2 tbsp

• Water - as required

• Milk - 75 ml(1/4 cup)

Instructions

 

• Take a broad basin type vessel add maida make space in the centre with salt and sugar.

  2.Pour in the milk followed by water little at a time.

  3.Stir this in a middle so that sugar and salt dissolves.

  4.Next slowly pull up all the flour little at a time by adding water.

  5.Make a sticky dough now transfer to a clean surface with flour.

  6.Nicely pull and beat the flour for at-least 10-15 minutes.

  7.Till the dough becomes soft and supple.

  8.Grease the dough with oil and cover with a damp cloth and let it rest for 3-4 hours.

  9.After resting remove cloth cut into two portion(keep the other portion covered,

  10.Pinch off a portion tuck in and roll inside and pinch off ball between thumb and index finger to make equal sized balls.

  11.Again smear with oil and rest fo 15 minutes.

  12.After that take out each ball flatten it with both hands to spread as thin as possible.

  13.Pick one side of the rolled dough swirl it and tuck the end inside.

  14.In another method after spreading the dough thin you can put strips with a pizza cutter or knife.

  15.Gather them and roll

  16.Do the same with all the dough.

  17.Now start patting each into desired thickness.

  18.Heat a tava put the flatted parotta add oil and cook both sides till golden.

  19.The heat should be medium not high.

  20.When done with few beat the sides by arranging one above other.

  21.So that layers are formed serve hot with salna.
  

Notes

While making balls it should be smooth without any cracks.
Cook parotta in medium if you make it in high flame it will burn not cooked.
Marinating the dough for long time is essential.
If you are not able to stretch parottas(veechu parotta/) as done by chefs simply spread as I did hear you will get same results.
Another method is making folds like pleats then rolling it.
Sugar added is for taste and particularly for getting that golden colour.
Good quality parotta depends upon the quality of maida used.

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