போர்டர் பரோட்டா
Border Parotta
Type of Dish:
Main Course
City:
Senkottai
State:
Tamil Nadu
Country:
India
Language:
Tamil
Border Parotta
- The Senkottai Border Parotta is a renowned layered flatbread known for its distinctive thin and crispy borders. This soft and flaky bread is made with maida (all-purpose flour) and layered using a specific folding technique. It's a popular dinner item served with curries like salna or kurma, and is a culinary delight native to Tamil Nadu.
Prep Time:
40 mins
40 mins
Cook Time:
20 mins
20 mins
Total Time:
1 hr
1 hr
Cuisine
South Indian
South Indian
Course:
Main Course
Main Course
Diet:
Vegetarian
Vegetarian
Ingredients
Instructions
- In a mixing bowl, combine maida, sugar, and salt. Add milk and mix well.
- Gradually add water to form a soft and sticky dough. Rest for 30 minutes.
- Apply oil to the work surface. Make lemon-sized balls from the dough and oil your hands.
- Spread each dough ball thinly on the surface and fold it like saree pleats, then roll into a spiral.
- Flatten the spiral, ensuring the border is visible.
- Heat a griddle, add a little oil, and fry each parotta until golden on both sides.
- Remove and beat the parotta between your hands to create the flaky layers.
- Serve hot with salna, kurma, or sugar.
Notes
- Add oil while resting, folding, and frying the parotta.
- To add eggs, include them while kneading the dough.
- For egg parotta, drop an egg on the dough while spreading it, then fold and fry.
- Beating the parotta between your hands is crucial for separating layers.
Nutrition Info (Approximate Values)
- Protein rich
- High Fibre
- Anti-oxidant
Benefits
Reviews
5 out of 5 stars
138 reviews