Homemade South Indian Porotta: Step-by-Step Recipe

Ingredients

  • 2 cups all-purpose flour (maida)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil, plus extra for greasing
  • 1 cup warm water
  • Additional flour for dusting

Steps and instructions

  1. In a large bowl, combine the all-purpose flour, sugar, and salt.
  2. Add the vegetable oil to the flour mixture and mix well.
  3. Gradually add the warm water, mixing continuously, to form a soft dough.
  4. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
  5. Cover the dough with a damp cloth and let it rest for at least 2 hours.
  6. After the resting period, divide the dough into equal-sized balls.
  7. On a floured surface, roll out each dough ball into a thin sheet.
  8. Apply some oil on the surface of the dough sheet and fold it into a square shape.
  9. Again roll it out into a thin sheet. Repeat this process for all the dough balls.
  10. Heat a flat pan or tawa over medium heat.
  11. Cook each porotta on the heated tawa, applying some oil on each side, until it turns golden brown.
  12. Once cooked, crush the porotta between your palms to expose the layers.
  13. Serve warm with curry of your choice.

Tools for making

Recipe variations

  • Whole wheat flour can be used instead of all-purpose flour for a healthier version.
  • For a flakier texture, add a tablespoon of ghee (clarified butter) to the dough.
  • Add a teaspoon of crushed garlic or garlic powder to the dough for a garlic-flavored porotta.
  • To make it spicy, sprinkle red chili powder or finely chopped green chilies on the dough while rolling it out.
  • For a meat-free version, you can stuff the porotta with a mixture of sautéed vegetables like onions, bell peppers, and mushrooms.
  • Experiment with different herbs and spices, such as adding chopped cilantro or dried Italian herbs to the dough.
  • Swap the vegetable oil for coconut oil to give the porotta a distinct coconut flavor.
  • Try using different fillings like cheese, minced meat, or scrambled eggs to make stuffed porottas.
  • For a sweet twist, sprinkle some cinnamon sugar on the dough while rolling it out.
  • Instead of cooking the porotta on a tawa, you can also deep fry it in hot oil until it turns crispy and golden brown.

Recipe overview

Welcome to our Porotta recipe! Porotta, also known as Parotta or Kerala Parotta, is a layered flatbread that is a staple in the Southern regions of India. Made primarily with all-purpose flour, its distinct layers and flaky texture set it apart from other Indian breads. This bread is perfect for soaking up the flavors of rich Indian curries and stews. This recipe will guide you through the process of making your own Porotta at home from scratch. Don't worry if you're new to Indian cooking or breadmaking - each step is clearly explained to help you achieve delicious results. The process involves making a simple dough, creating layers with oil and folds, and cooking the Porotta on a flat pan until golden brown. The outcome is a beautifully layered, crispy, and buttery bread that's a treat to eat. Enjoy the process and the satisfaction of making homemade Porotta!

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour?
    Yes, you can substitute all-purpose flour with whole wheat flour, but the texture and taste of the porotta may vary slightly.
  2. How long does the dough need to rest?
    The dough should rest for at least 2 hours to allow the gluten to relax and make it easier to roll out the porotta.
  3. Can I make the dough in advance?
    Yes, you can make the dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to bring it back to room temperature before rolling and cooking.
  4. Do I have to use oil while cooking the porotta?
    Yes, applying oil to the porotta while cooking helps in achieving a crispy and flaky texture. However, you can reduce the amount of oil if desired.
  5. Can I freeze the porotta?
    Yes, you can freeze the cooked porotta. Allow them to cool completely, then place them in an airtight container or freezer bag. You can reheat them by thawing and lightly toasting on a pan.
  6. What can I serve with porotta?
    Porotta is commonly served with curries like chicken curry, beef curry, or vegetable kurma. It can also be enjoyed with chutneys or pickles.

Serving dishes and utensils

  • Rolling Pin - Used to roll out the dough into thin sheets.
  • Flat Pan or Tawa - Used to cook the porotta on the stovetop.
  • Kitchen Towel - Used to cover the dough while it rests.
  • Damp Cloth - Used to cover the dough during the resting period.
  • Serving Plate - Used to present and serve the cooked porotta.
  • Curry Bowl - Used to serve the curry alongside the porotta.
  • Knife - Used to cut the cooked porotta into desired shapes or sizes.

Origin stories

Porotta, also known as parotta, is a layered flatbread that originated from the Indian subcontinent, specifically from the South Indian states of Kerala and Tamil Nadu. It's interesting to note that while it has similar names to North India's paratha, its preparation and presentation is entirely different. One thing that sets porotta apart is its unique texture, created by its layered preparation that results in fluffiness and crispiness once cooked. A traditional street food, porotta is usually enjoyed with a side of spicy meat or vegetable curry. With time, the popularity of this bread has spread to other regions and even countries. It's not unusual to find this South Indian delight in the menus of Indian restaurants around the globe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.