Enjoy flaky, layered parottas made with whole wheat flour. This healthier take on the classic South Indian street food is perfect for scooping up rich curries, and it's surprisingly simple to make at home.
0.25 cupGhee (For layering and cooking. Can be substituted with oil for a vegan version.)
Nutrition per Serving
394
Calories
8g
Protein
45g
Carbs
Instructions
1
Prepare the Dough (10 minutes)
In a large mixing bowl, whisk together the atta, salt, and sugar.
Create a well in the center and add 2 tbsp of oil.
Gradually pour in lukewarm water while mixing with your other hand. Add water until a shaggy dough forms.
Transfer the dough to a clean, flat surface and knead for 8-10 minutes until it is very soft, smooth, and pliable. It should be softer than chapati dough.
Coat the dough with a thin layer of oil, place it back in the bowl.
2
First Rest (45 minutes)
Cover the bowl with a damp cloth or a lid.
Let the dough rest for a minimum of 45 minutes, or up to 2 hours. This step is crucial for developing gluten and making the dough elastic.
3
Create Layered Coils (15 minutes)
After resting, gently knead the dough for one minute. Divide it into 8 equal-sized balls.
Enjoy flaky, layered parottas made with whole wheat flour. This healthier take on the classic South Indian street food is perfect for scooping up rich curries, and it's surprisingly simple to make at home.
This south_indian recipe takes 120 minutes to prepare and yields 4 servings. At 393.84 calories per serving with 8.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner or breakfast.
On a lightly oiled surface, take one ball and roll it out as thinly as possible into a large, translucent circle. Don't worry about perfect shapes.
Generously brush the entire surface of the rolled dough with melted ghee.
Starting from one edge, lift and fold the dough to create narrow pleats, like making a paper fan, until you have a long, pleated strip.
Gently hold both ends of the strip and stretch it to lengthen it slightly.
Coil the stretched strip tightly into a spiral, tucking the final end underneath. This forms a layered disc.
Repeat for all dough balls, keeping the finished coils covered with a damp cloth.
4
Second Rest & Final Rolling (15 minutes)
Let the coiled discs rest, covered, for another 15 minutes. This relaxes the gluten, making the final rolling easier.
Take one coiled disc and place it on your work surface. Using a rolling pin or your fingers, gently flatten it into a circle about 5-6 inches in diameter. Do not press too hard to avoid merging the layers.
5
Cook the Parottas (25 minutes)
Heat a tawa or cast-iron skillet over medium-high heat.
Place a rolled parotta on the hot tawa. Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the parotta. Drizzle about 1/2 tsp of ghee on top and around the edges.
Cook for 1-2 minutes, pressing gently with a spatula, until golden-brown spots appear.
Flip again, add another 1/2 tsp of ghee, and cook the other side until it's crisp and golden brown.
Repeat the process for all remaining parottas.
6
Fluff and Serve (5 minutes)
Remove the hot parotta from the tawa and place it on a clean surface.
While it's still hot, use both hands to gently 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, like vegetable kurma or chicken salna.
Pro Tips
1Resting the dough is non-negotiable. The two resting periods are essential for a soft, pliable dough that creates flaky layers.
2Roll the dough as thin as you can in the layering step. The thinner the sheet, the more delicate and numerous the layers will be.
3Be generous with the ghee or oil during the layering process. The fat is what separates the dough layers during cooking.
4The final 'clapping' or 'scrunching' of the hot parotta is the secret to achieving that classic, separated, flaky texture.
5Use lukewarm water to knead the dough; it helps relax the gluten, resulting in a softer dough.
6Keep the dough balls and coiled discs covered with a damp cloth at all times to prevent them from drying out and forming a skin.
Recipe Variations
Vegan Parotta
Vegan Parotta
Substitute ghee with a neutral vegetable oil or coconut oil for both layering and cooking to make the recipe fully plant-based.
Herbed Parotta
Herbed Parotta
Add 2 tablespoons of finely chopped fresh mint (pudina) or coriander leaves to the dough during the initial kneading for a fresh, aromatic flavor.
Garlic Parotta
Garlic Parotta
Sprinkle finely minced garlic and chopped cilantro over the ghee-smeared dough before pleating to create a delicious garlic-infused version.
Health Benefits
🌾
High in Dietary Fiber
Made from whole wheat flour (atta), this parotta is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
⚡
Provides Sustained Energy
The complex carbohydrates in whole wheat provide a steady release of energy, making it a filling and satisfying meal that keeps you energized for longer compared to refined flour breads.
Frequently Asked Questions
Is Wheat Parotta healthy?
Wheat parotta is a healthier alternative to the traditional version made with all-purpose flour (maida) because it uses whole wheat flour, which is rich in fiber. However, it is still calorie-dense due to the use of ghee or oil for layering and cooking, so it should be enjoyed in moderation as part of a balanced diet.
How many calories are in one serving of Wheat Parotta?
One serving, which consists of two wheat parottas, contains approximately 402 calories. The exact number can vary based on the amount of ghee or oil used.
Why did my parottas turn out hard and chewy?
This can happen for a few reasons: the dough was not kneaded long enough to become soft, the resting times were skipped or shortened, or they were cooked on a low flame for too long, which dries them out. Ensure a very soft dough, adequate resting, and cooking on a medium-high flame.
Why aren't the layers in my parotta separating?
The key to separate layers is the fat (ghee/oil) applied between them and the final fluffing. Ensure you apply a generous layer of fat before pleating and don't press too hard during the final rolling. Most importantly, don't skip the step of 'clapping' the parotta while it's hot to open up the layers.
Can I make the dough in advance?
Yes, you can prepare the dough, complete the first resting period, and then store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature for about 30-45 minutes before proceeding with the layering and cooking.
