Madurai Veechu Parotta
Madurai Veechu Parotta is a thin Tamil Nadu street-style parotta stretched wide, folded square, and cooked until crisp outside and soft inside.
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2 hr 35 mintotal
35 min hands-on2 hr hands-off
Prep 20 min · Cook 15 min
- Serves
- 2
- Difficulty
- Hard
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 2 hours of oil-resting so the dough stretches thin for veechu parotta.
Method
In a large bowl, whisk the egg, sugar, salt, and water together. Add the all-purpose flour and mix into a rough dough.
Move the dough to a flat work surface and knead for 10-15 minutes, stretching and folding until it becomes smooth and elastic.
10–15 min
Divide into smooth, even balls. Coat them well with oil, cover with a damp cloth, and rest for 2 hours.
2 hr
Oil a large clean surface. Take one rested ball, press it down, and smear the dough outward with the base of your palm.
For the veechu throw, lift the dough by one edge and slap it against the counter to stretch it wider. Repeat until it becomes paper-thin and nearly translucent; small tears are fine.
Fold quickly: bring the left and right sides to the center, then fold the top and bottom over to make a square layered packet.
Transfer the square packet to a hot, oiled tawa. Cook on medium-high heat with a little more oil around the edges until golden and crisp, then flip and cook the other side.
How to tell it's done
Veechu parotta should be thin, square, layered, crisp at the edges, and soft in the center.
Getting it right
Tip
If throwing the dough feels difficult, stretch it on an oiled counter by gently pulling the edges outward until it is thin and see-through.
What to serve it with
Serve hot with chicken salna, empty kurma, mutton gravy, or vegetable kurma.
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