virudhunagar poricha parotta

Poricha parotta recipe, Virudhunagar poricha parotta

Poricha parotta/ Virudhunagar parotta is a super flaky, crispy, lightly sweet and delicious deep fried parotta often served with salna both veg/ chicken.
virudhunagar poricha parotta recipe
This deep fried/ ennai parotta/ poricha parotta is super popular in Virudhunagar/ Thoothukudi and much craved by all for its taste and texture. Not an everyday delicacy but still can be consumed once in a blue moon and can be easily made at home as the recipe and making turns out to be super easy one.
poricha parotta recipe

As mentioned earlier you could serve this parotta with dishes like:

poricha parottaSo sorry to be spamming with lot of pictures as I wanted to show its texture in different ways. So let’s get to the making of Poricha parotta/ Ennai parotta!

Poricha parotta recipe, Virudhunagar poricha parotta
Serves 3
Print
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Ingredients
  1. 1. Maida- 2 cups
  2. 2. Oil- 2 tbsp
  3. 3. Salt – ½ tsp
  4. 4. Sugar – ½ tsp (optional)
  5. 5. Water – 1 cup (approx.)
  6. 6. Oil – enough for frying
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl add maida, salt, sugar and oil. Mix everything well. Knead it into a soft dough by adding water gradually . Keep the dough aside for 30 minutes.
  2. After 30 minutes divide the dough into equal sized golf balls. Now take one dough ball and flatten it thin, (if it tears in between its okay as we will roll it) with the rolling pin.
  3. Now apply ghee/ oil to the rolled dough. Now start pleating it as shown in the picture.
  4. Heat oil on a frying pan and take 1 swirl ball of dough and flatten it gently in a way the layers don’t disappear. Keep it aside.
  5. When the oil is hot (not smoking hot) slide each rolled layered dough in oil and fry it turns crisp in medium heat. When the parotta turns crisp and light golden color remove it from oil and repeat the process till all the dough is over. Relish it hot with Potato chicken kurma/ Veg kurma.
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How to make Virudhunagar poricha parotta with step by step images


  1. In a bowl add maida, salt, sugar and oil. Mix everything well. Knead it into a soft dough by adding water gradually . Keep the dough aside for 30 minutes.
  2. After 30 minutes divide the dough into equal sized golf balls. Now take one dough ball and flatten it thin, (if it tears in between its okay as we will roll it) with the rolling pin.
  3. Now apply ghee/ oil to the rolled dough.
  4. Now start pleating it as shown in the picture.
  5. Heat oil on a frying pan and take 1 swirl ball of dough and flatten it gently in a way the layers don’t disappear. Keep it aside.
  6. When the oil is hot (not smoking hot) slide each rolled layered dough in oil and fry it turns crisp in medium heat. When the parotta turns crisp and light golden color remove it from oil and repeat the process till all the dough is over. Relish it hot with Potato chicken kurma/ Veg kurma.
    virudhunagar poricha parotta

 

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