A classic South Indian layered flatbread from the Chettinad region. Famous for its countless flaky, soft layers and crispy exterior, this parotta is perfect for mopping up rich curries like Vegetable Kurma or Chicken Chettinad.
Prep150 min
Cook25 min
Servings4
Serving size: 2 parottas
598cal
6gprotein
49gcarbs
42g
Ingredients
2 cup Maida (Also known as all-purpose flour)
1 tsp Granulated Sugar (Helps in browning)
1 tsp Salt (Adjust to taste)
1 cup Lukewarm Water (Adjust as needed for dough consistency)
0.75 cup Sunflower Oil (Divided for dough, layering, and cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the maida, sugar, and salt. Whisk them together.
Add 2 tablespoons of sunflower oil to the flour mixture and rub it in with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, mixing as you go, until a shaggy dough forms. Transfer the dough to a clean work surface.
Aromatic and tangy paneer curry from Tamil Nadu, where paneer is called 'palkatti'. This delightful dish features soft paneer cubes simmered in a rich, spiced onion-tomato gravy with a distinct South Indian flavor from fennel and curry leaves.
Crispy Chettinad Parotta with creamy, melt-in-mouth Palkatti Masala - pure comfort food bliss!
This chettinad dish is perfect for dinner. With 990.48 calories and 21.490000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
Knead the dough for 12-15 minutes. Stretch, fold, and press the dough until it transforms from sticky to incredibly soft, smooth, and elastic. It should pass the 'windowpane test' (a small piece can be stretched thin enough to see light through it without tearing).
2
First Rest
Form the dough into a ball. Coat it generously with 1 tablespoon of oil.
Place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for relaxing the gluten.
3
Portion and Second Rest
After resting, gently punch down the dough and knead for another minute.
Divide the dough into 8 equal-sized balls. Coat each ball with oil.
Cover the dough balls and let them rest for another 15-20 minutes. This second rest makes them easier to roll out.
4
Stretch and Create Layers
Generously oil your work surface. Take one dough ball and flatten it with your fingers.
Using a rolling pin, roll it out as thinly as possible into a large, translucent circle or rectangle. The shape doesn't matter, but the thinness does.
Drizzle about 1-2 teaspoons of oil over the entire surface of the stretched dough.
Starting from one edge, lift and fold the dough to create thin pleats, like an accordion or a paper fan, until you have a long, pleated rope.
Gently hold one end of the rope and tap the other end on the counter, stretching it slightly to make it longer.
Roll this pleated rope into a tight spiral, like a snail shell. Tuck the loose end underneath the spiral.
Repeat for all dough balls. Let these spirals rest for 10 minutes before cooking.
5
Cook the Parottas
Take one rested spiral and place it on the oiled surface. Gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will merge the layers.
Heat a tawa or cast-iron skillet over medium-high heat.
Place the parotta on the hot tawa. Cook for about 30-45 seconds until small bubbles appear, then flip.
Drizzle a teaspoon of oil around the edges and on top of the parotta.
Cook for 2-3 minutes, pressing gently with a spatula and flipping every 30 seconds, until both sides are golden brown with crispy spots.
Repeat for the remaining parottas, adding oil for each one.
6
Fluff and Serve
Remove the hot parotta from the tawa. Place it on a clean surface.
While it's still very hot, use both hands to clap or scrunch the parotta from the sides towards the center. This action is key to separating the layers and making it flaky.
Serve immediately with your favorite curry, such as salna, kurma, or a spicy Chettinad gravy.
Servings
4
Serving size: 1 cup
393cal
15gprotein
16gcarbs
30gfat
Ingredients
250 g Paneer (cut into 1-inch cubes)
3 tbsp Vegetable Oil (divided)
1 tsp Mustard Seeds
1 tsp Fennel Seeds (lightly crushed)
1 sprig Curry Leaves
2 pcs Onion (medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
3 pcs Tomato (medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color and mild heat)
1.5 tsp Coriander Powder
12 pcs Cashews (soaked in warm water)
1 cup Water (adjust for desired consistency)
1 tsp Salt (to taste)
0.75 tsp Garam Masala
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Paneer and Cashew Paste
Soak 12 cashews in 1/4 cup of warm water for at least 15 minutes. This will help in making a smooth paste.
Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add the paneer cubes and shallow fry for 4-5 minutes, turning occasionally, until they are light golden on all sides. Remove from the pan and set aside.
Grind the soaked cashews along with the soaking water into a very fine, smooth paste. Set aside.
2
Sauté Aromatics and Onions
In the same pan, add the remaining 2 tablespoons of oil. Once the oil is hot, add 1 tsp of mustard seeds and let them splutter completely.
Add 1 tsp of lightly crushed fennel seeds and the sprig of curry leaves. Sauté for about 30 seconds until fragrant.
Add the finely chopped onions and sauté on medium heat for 6-8 minutes, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Build the Gravy Base
Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the puree thickens and you see oil separating from the sides of the masala.
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 1 minute, being careful not to burn the spices.
Stir in the prepared cashew paste. Cook for 2-3 minutes, stirring continuously, until it is well combined and the gravy thickens.
4
Simmer and Finish
Gradually pour in 1 cup of water, stirring constantly to avoid lumps. Add salt to taste and mix well.
Bring the gravy to a gentle boil over medium heat.
Gently add the fried paneer cubes to the gravy. Stir to coat them evenly.
Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes. This allows the paneer to absorb the flavors of the masala.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves on top. Give it a final gentle stir.
5
Rest and Serve
Let the Palkatti Masala rest, covered, for 5-10 minutes before serving. This helps the flavors to meld together.
Serve hot with chapati, naan, parotta, or steamed rice.
