Veechu Parotta (Ceylon Parotta) Recipe
A delectable flatbread from Sri Lanka, Veechu Parotta is a popular street food known for its soft, flaky texture and delightful layers. This version uses a combination of all-purpose flour (maida) and whole wheat flour for a healthier twist, while maintaining the classic flavor and fluffiness. The dough is kneaded until it’s soft and sticky, and then carefully stretched and folded to form multiple layers that puff up beautifully when cooked. Whether served as a side dish or with a rich curry, this Sri Lankan treat will surely win you over.
Veechu Parotta Recipe
Cuisine: Sri Lankan
Course: Side Dish
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Whole Wheat Flour | 1/2 cup |
| Curd (Dahi / Yogurt) | 5 tablespoons |
| Salt | A pinch |
| Oil | 2 tablespoons (for kneading & cooking) |
Nutritional Information
(Per serving, approximate values)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 34g |
| Protein | 5g |
| Fat | 7g |
| Fiber | 2g |
| Sodium | 100mg |
Instructions
1. Preparing the Dough
- In a large mixing bowl, combine the all-purpose flour (maida), whole wheat flour, curd, and a pinch of salt.
- Slowly add water, little by little, mixing as you go, until you form a soft and sticky dough. The consistency should be somewhat wet but pliable.
- Once the dough is formed, add 1 tablespoon of oil and knead it for a few minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 20 minutes. Resting allows the gluten to relax and makes the dough easier to work with.
2. Shaping the Veechu Parotta
- Heat a roti tawa or non-stick pan over medium heat. Let it heat up while you prepare the dough.
- Once the dough has rested, take a small portion (about the size of a golf ball) and place it on an oiled surface.
- Using your palm and fingers, spread the dough into a thin, almost translucent sheet. It’s okay if there are small gaps in the dough.
- Carefully fold the dough into an envelope shape: fold the sides in to create a rectangle, then fold the top and bottom to form a square-like shape. This folding technique will create multiple layers inside the dough.
3. Cooking the Parotta
- Place the folded dough on the heated tawa and drizzle a little oil over it.
- Cook on one side until it begins to puff up and turn golden brown, then flip it over to cook the other side. Use a spatula to gently press the parotta down as it cooks, encouraging it to puff up further.
- Flip the parotta back and forth a few times to ensure both sides are cooked evenly and become crispy and golden brown.
- Remove from the pan and set aside.
4. Serving
- Repeat the process with the remaining dough portions.
- Serve the Veechu Parottas hot, ideally alongside a Sri Lankan Egg Curry or a flavorful Sri Lankan Chicken Curry. It also pairs wonderfully with a refreshing cucumber salad.
Pro Tips for Perfect Veechu Parotta
- Dough Consistency: The key to a soft and flaky parotta lies in the dough. If it’s too stiff, it won’t stretch properly. If it’s too sticky, you may find it difficult to work with. Adjust the water and flour ratio as needed.
- Resting the Dough: Don’t skip the resting period; it’s crucial for the dough’s texture and makes the parotta easier to stretch and fold.
- Layering the Dough: The more layers you create by folding the dough, the flakier your parotta will be. Be generous with oil when spreading the dough to prevent sticking.
- Adjust the Heat: Cook on medium heat to ensure the parottas cook evenly without burning. If the heat is too high, they may brown too quickly and not cook through.
Serving Suggestions
Veechu Parotta is incredibly versatile and can be enjoyed with a wide range of curries and side dishes. Some classic pairings include:
- Sri Lankan Egg Curry: A rich, flavorful curry made with hard-boiled eggs simmered in a spiced coconut milk gravy.
- Sri Lankan Chicken Curry: Tender chicken pieces cooked in a fragrant blend of spices, coconut milk, and herbs.
- Cucumber Salad: A refreshing side salad made with crunchy cucumbers, tomatoes, and a tangy dressing.
Whether you’re making it for a special weekend lunch or a festive meal, Veechu Parotta is a perfect addition to your culinary repertoire. Its soft, buttery layers and ability to complement any curry or stew make it a must-try for anyone interested in Sri Lankan cuisine. Enjoy!
