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A spectacular South Indian layered flatbread, famous for its paper-thin, flaky texture. Achieved by skillfully stretching and folding the dough, it's a crispy, chewy delight best enjoyed with a spicy curry.
For 4 servings
Prepare the Dough
First Rest
Portion and Second Rest
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A spectacular South Indian layered flatbread, famous for its paper-thin, flaky texture. Achieved by skillfully stretching and folding the dough, it's a crispy, chewy delight best enjoyed with a spicy curry.
This south_indian recipe takes 205 minutes to prepare and yields 4 servings. At 758.65 calories per serving with 7.73g of protein, it's a advanced recipe perfect for lunch or dinner.
Stretch and Fold ('Veechu')
Shape and Cook the Parotta
Fluff and Serve
After stretching the dough thin, spread a beaten egg over the surface before folding and coiling. This adds richness and flavor.
Replace up to 50% of the maida with atta (whole wheat flour). The parotta will be denser and less flaky but healthier.
After stretching the dough, spread a thin layer of minced meat (kothu kari) or a spiced vegetable mixture before folding. Cook as usual.
The refined carbohydrates in maida are quickly digested, providing a rapid source of energy, which can be useful for replenishing energy stores after physical activity.
As a beloved traditional food, enjoying Veechu Parotta can provide a sense of comfort, cultural connection, and culinary satisfaction, which contributes to overall well-being.
Veechu Parotta is considered an indulgent dish rather than a healthy one. It is made with refined flour (maida) and a significant amount of oil, making it high in calories and refined carbohydrates. It's best enjoyed as an occasional treat.
One serving, which consists of two Veechu Parottas, contains approximately 500-550 calories. The exact number can vary based on the amount of oil absorbed during cooking.
The main difference lies in the technique. For Veechu Parotta, the dough is stretched ('veechu' means 'to throw' or 'to swing') into a paper-thin sheet before being folded. For Malabar Parotta, the dough is rolled thin, pleated, and then coiled, resulting in more, softer layers.
There are two common reasons. First, the dough may not have been kneaded long enough to develop sufficient gluten. Second, and more likely, the dough has not rested long enough. The resting periods are crucial for relaxing the gluten, which makes the dough elastic and easy to stretch.
Yes, you can prepare the dough and let it go through its first rest in the refrigerator for up to 24 hours. Bring it to room temperature for about an hour before portioning and proceeding with the recipe.
Store leftover parottas in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a hot tawa and warm each side for about 30-60 seconds until soft and hot. You can add a little ghee or oil for freshness.