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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.
For 4 servings
Prepare the Dough
First Rest
Portion and Second Rest
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.
This south_indian recipe takes 175 minutes to prepare and yields 4 servings. At 597.68 calories per serving with 6.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Stretch and Create Layers
Cook the Parottas
Fluff and Serve
Replace half the maida with atta (whole wheat flour) for a slightly healthier version. You may need to adjust the water quantity as wheat flour absorbs more.
Add one beaten egg to the flour along with the water while kneading the dough. This makes the parotta extra soft, similar to those found in restaurants.
Before rolling the spiral into a final circle, you can add a small amount of filling like spiced potatoes or minced meat in the center and then roll it out carefully.
The refined carbohydrates in maida are quickly digested and converted into glucose, providing a rapid source of energy for the body.
As a rich and dense bread, parotta provides a high level of satiety, making you feel full and satisfied when paired with a nutritious curry.
One homemade Chettinad Parotta contains approximately 220-250 calories, primarily from the refined flour and oil used in its preparation.
Chettinad Parotta is an indulgent dish made with refined flour (maida) and a significant amount of oil, making it high in carbohydrates and fats. It is best enjoyed occasionally as part of a balanced meal with a protein-rich curry and vegetables.
Yes, you can make it with atta, but the texture will be different. It will be denser and less flaky than the maida version. For a good balance, try using a 50/50 mix of maida and atta.
Tearing usually happens for two reasons: the dough was not kneaded enough, or it did not rest long enough. Proper kneading develops gluten for elasticity, and resting relaxes the gluten, making it pliable and easy to stretch without breaking.
Yes. You can make the dough and let it complete its first rest. Then, form the spirals, place them in an oiled airtight container, and refrigerate for up to 24 hours. Let them come to room temperature for about 30 minutes before rolling and cooking.
Parotta pairs wonderfully with rich, flavorful gravies. Classic combinations include Chicken or Mutton Salna, Vegetable Kurma, Chicken Chettinad, or a simple Egg Curry.
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