Veechu Parotta

🔥 Prep

• Sift the 250g Maida into a large mixing bowl.
• Measure out 0.75 tsp Salt and add to the maida.
• Crack 1 Egg into a small bowl and lightly beat.
• Measure 3 tbsp Oil and 100 ml Water, keep ready.

🔥 Cook

• 1. In the bowl with maida and salt, make a well, add the beaten egg, oil and water, then mix to form a shaggy dough.
• 2. Knead the dough on a clean surface for 5 minutes until smooth and elastic.
• 3. Shape the dough into a ball, coat lightly with oil, cover with a damp cloth and let rest for 30 minutes.
• 4. After resting, knead briefly for 1 minute, then divide the dough into 6 equal portions (about 40‑45 g each).
• 5. On a lightly floured surface, roll each portion into a thin circle, aiming for 2‑3 mm thickness.
• 6. Drizzle a few drops of oil over the rolled sheet, make pleats from one edge to the other, then fold the pleated strip into a tight square or triangle shape.
• 7. Heat a tawa or flat griddle over medium-high heat until hot (a few drops of water should sizzle).
• 8. Place the folded parotta on the hot griddle and cook for 1‑2 minutes until bubbles form on the surface, then flip.
• 9. Press gently with a spatula, drizzle a little oil around the edges, and cook the other side for another 1‑2 minutes until golden‑brown spots appear and the parotta is puffed.
• 10. Remove from the griddle, gently crush the parotta with your hands to separate the layers, and repeat steps 5‑9 for the remaining dough portions.
• 11. Keep the cooked parottas warm in a covered container or wrapped in a clean kitchen towel.

🔥 Serve

• Serve the veechu parotta hot, torn open to reveal the flaky layers.
• Pair with a rich chicken kurma, mutton stew, or a spicy vegetable korma.
• Accompany with coconut chutney, onion‑tomato chutney, or a simple lime pickle.
• Optionally, drizzle a little melted ghee over the top for extra richness.