Parotta Recipe | Soft Layered Parotta | How To Make Parotta | Street Food | Foodworks

Parotta, Kerala Parotta Recipe, Make it easy parotta recipe at home. Parotta is the most popular street food among south India, and you can find parotta stalls across the street at stone’s throw away distance. A very easy homemade parottas recipe made from scratch. Malabar parotta is a very renowned and popular bread in Kerala and Tamilnadu. This soft and flaky parotta, also known as barotta or porotta, Madurai parotta and Kerala paratha.

Parotta recipe is roughly similar to the Laccha paratha in northern India. But in parotta recipe, Maida flour replaces the wheat flour and kneading and making of parotta need patience. At the end, time worth spent on Parotta, as the crunchy outside parotta layer, mushy and soft layer parotta inside. Parotta pairs well with mutton gravy or chicken gravy as usually know as salna, but not less with vegetable kurma. Even with this base of the parotta recipe, you can try on kothu parotta and chilli parotta.

There are so many methods in making of parotta, beating and spreading, throwing the dough in air to make it thin, but it’s all expert level of parotta making, respect them but it doesn’t work for me. This homemade parotta recipe is simple and the parota turns out flaky and soft. In this video recipe, we shared two methods of parotta making, whichever parotta method is convenient for you, just go with it and make the awesome parotta at home.

Let us see, how to make parotta at home,
All purpose flour (Maida) 2 Cups
Semolina (Sooji) 1 Tbsp
Sugar(Powdered) 1 Tsp
Butter 2 Tsp
Oil 1/4 Cup

Parotta Recipe | Soft Layered Parotta | How To Make Parotta | Layered Soft Parotta | Foodworks recipe video for method, and don’t forget to Subscribe and Share!.

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