Veechu Parotta (Ceylon Parotta) Recipe
Veechu Parotta, also known as Ceylon Parotta, is a delicious Sri Lankan flatbread that is soft, flaky, and slightly crispy. It is the perfect accompaniment to curries such as Sri Lankan Egg Curry or Chicken Curry, making it an ideal side dish for any meal. This recipe involves a few simple ingredients and a step-by-step method to create these delightful parottas. Whether you’re new to Sri Lankan cuisine or looking to try your hand at making this popular bread, this Veechu Parotta recipe is sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Whole Wheat Flour | 1/2 cup |
| Curd (Dahi / Yogurt) | 5 tablespoons |
| Salt | A pinch |
| Sunflower Oil | As required |
Nutritional Information (per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~150 kcal |
| Protein | ~3g |
| Carbohydrates | ~30g |
| Fat | ~4g |
| Fiber | ~2g |
| Sodium | ~150mg |
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Sri Lankan
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare the Dough:
To start making the Veechu Parotta, add the all-purpose flour (maida), whole wheat flour, curd (yogurt), and a pinch of salt into a large mixing bowl. Gradually add a little water at a time while mixing, until you form a soft and sticky dough. The dough should be pliable but slightly sticky to the touch. -
-
Knead the Dough:
Add 1 tablespoon of sunflower oil to the dough and knead it gently for a few minutes until it becomes smooth and elastic. Once kneaded, cover the dough with a damp cloth or plastic wrap and allow it to rest for about 15-20 minutes. This resting period helps the dough relax and makes it easier to roll out. -
Shape the Parottas:
After resting, heat a roti tawa or flat skillet over medium heat. While it’s heating up, pinch off small portions of the dough, about the size of a golf ball. On a clean, flat surface, apply a small amount of sunflower oil and place the dough ball on it. -
Roll the Dough:
Use your palms and fingers to gently flatten the dough ball into a thin, round sheet. Don’t worry if the sheet has small gaps, as this will add to the flaky texture. If needed, you can use a rolling pin to help stretch the dough out. -
Fold the Parotta:
Once the dough is flattened, fold the edges of the dough inward to form an envelope-like shape. Then fold the dough again from the sides to create a smaller, square or rectangular packet, almost like a napkin. This folding technique is what gives the Veechu Parotta its signature flakiness. -
Cook the Parottas:
Place the folded dough onto the preheated tawa or skillet. Drizzle a little sunflower oil over the top and cook for about 2-3 minutes on each side, pressing it gently with a spatula to ensure it cooks evenly and crisps up. Flip the parotta to cook both sides until golden brown and crispy. -
Serve and Enjoy:
Once cooked, remove the Veechu Parotta from the tawa and place it on a serving plate. Repeat the process with the remaining dough portions. Serve the Veechu Parottas hot with a side of Sri Lankan Egg Curry or Sri Lankan Chicken Curry for a satisfying and authentic meal.
Tips for Perfect Veechu Parotta:
- The dough must be soft and slightly sticky. This texture helps to create the layers that make the parotta so deliciously flaky.
- Be sure to rest the dough, as this makes the parottas easier to roll out and cook evenly.
- If you find the dough too sticky to work with, you can lightly oil your hands or the surface you’re working on to make it easier to handle.
- You can adjust the amount of oil used for cooking based on your preference, but make sure to use enough to crisp up the parottas.
This Veechu Parotta recipe is perfect for a weekend lunch or a special occasion. The layers of flaky, soft bread pair beautifully with rich and flavorful curries. It is also a fantastic side dish to serve at family gatherings or dinner parties. Enjoy the wonderful flavors of Sri Lanka with this simple, yet mouthwatering, parotta recipe!
