Mar 8, 2012

Poricha Parota(Paratha) / Poritha Parota / Deep Fried Layered Indian Bread – Tirunelveli & Thoothukudi (Tuticorin) Special

Even if I am in the top most tension or totally pissed off with my day, thinking that I am gonna eat parota with salna and chicken fry tonight makes me so enthusiastic and happy..I don't know how that happens , but it happens. I am not talking about the parota which you get in the big 5 star hotels and restaurants where they make perfection in each layer, it is the one which you find in roadside small shops where they make it so amazingly quick and homely. 

Me and my mom often go to buy these parotas from those shops, I always stare at those parota masters(we call the people who make parota as "Masters") and their hands, it like a magic..yes they will keep on talking to my mom at the sametime they will be spinning and flattering these parotas with their hands..I can tell you that making parota is a work of art..Not everyone can make parota..But if you have the "WillPower" to make, I can promise you that becoming masters is not that tough.

Normally parotas are made by just pan frying those layered bread  and crushing it, which I have made and posted here..But poricha parota is one kind which my friend shabi got for me from her place. Her native is tirunelveli and this parota is a famous stuff over there..It was so crispy on the outside and fluffy and soft in the middle and eating them with that spicy salna is like heaven. I decided that second to give it a try..

I searched in google about this parota and got a information that this one is not only famous in tirunelveli, it is also famous in thoothukudi/Tuticorin from this video. Now I am on a mission to make it famous world wide. I also tried thattu kadai chicken salna(street food salna) to go with this, which  I will post tomorrow.. I found it pretty easy to make it at home too, you can get more or less the same result. I have attached a video of mine for making the perfect parota fleets. I hope this will help you a lot..Ok here you go to the recipe and try it ASAP.


 All Purpose Flour / Maida – 500 gms
Salt to taste
Sugar – 1 tblspn
Water as needed
Oil- 4 tblspn+ frying parota


Take flour, salt and sugar in a mixing bowl and mix well. Add water and make into a soft dough.

Apply some oil over the dough and knead well. Cover it with a damp cloth and let it rest for 3-4 hours.

Divide into equal portions. Apply oil on the work surface.

 Take one dough ball and roll into a very thin chapatti. Then take one end and start making fleats out of it.. Now start rolling from one end and make into a round shape.(Refer picture and video). Now apply some oil and let it rest for 5 mins.

Now take one roll and spread into a medium size parota.  Finish the entire batch like this.

Heat a tawa and also a kadai of oil for deep frying.

put the parota on the tawa. Cook on both sides for 30 sec. Now take it out and put in hot oil and fry till light golden.

Remove and crush it with your hands.

Serve with salna or any korma.

Take all your ingrediants
First take maida in a bowl
add salt and sugar
add water
apply some oil
and knead well
cover with a damp cloth..Let it rest for 3 to 4 hours
divide into equal portions
Take one ball and Roll into thin roti
start making fleets
almost there
all done
now roll
all done.apply some oil on top
take one ball
spread a little
fry it in a tawa
on both sides for 30 sec
now fry it in oil till golden
remove and crush it
all done
with some chicken salna (Recipe soon)

Check out the Video of "How to make the Perfect Parota Fleets"..(Play...Pause...Buffer...Play...)

Check out this flaky malabar parota too..Click on the image for recipe..


  1. Wow Yummy Parota ..send me parota alone I will manage it with some veg. gravy ...

  2. oh my this i saw in food food channel aarthi. chef harpal singh showed this in turban tadka.
    almost similar except he did it in tawa only

    its so soft and crispy same time

  3. These rounded breads look so tasty Aarthi! I would love to try them out!

  4. Ooh these look so delicious - I love your photos and recipes! ^^ I had some bread similar to this last night...except it was made with mochi, hehe!

  5. Yummy!! I am drooling now! I bet these will be even better fried!! I will try this really really soon!!!

  6. Wow the parathas look great. I make these too but use normal chapati flour. Maybe that's why mine don't look so fluffy. Great idea to include a video in your receipe.

  7. this looks so nice, like a deep fried version of kerala parota na? must have been awesome

  8. Very nice recipe..

  9. My Mouth is watering and it still not lunch time for us.
    Love Ash.

  10. Aarthi i'm drooling here!!!!!!!!!!!!!!!!!!!!!!!

  11. Aarthi i'm drooling here!!!!!!!!!!!!!!!!!!!!!!!

  12. Aarthi i'm drooling here!!!!!!!!!!!!!!!!!!!!!!!

  13. great recipe and great job dear,,aawesome,,,

  14. even i love what they do in the small shops.. this tastes great.. very similar to lachha paratha but with APF..good one :)

    Ongoing Event: I'm a STAR

  15. I would love to try this but I am not very patient with anything that take a long time!! Diane

  16. this looks awesome..vl try for sure

  17. Nuce one. never knew about deep frying parotta

  18. This is a famous thalluvandi dish in coimbatore too... my fav...

  19. great recipe.I have had it once ..looks very delicious

  20. great recipe.I have had it once ..looks very delicious

  21. I've never tasted the fried ones, looks awesome..

  22. This looks delicious. Beautiful color.

  23. Dear Aarthi, This looks delicious! I know I would love it very much.
    Thank you Aarthi for your very kind visits and for your nice comments. I always look forward to them.
    Blessings dear, Catherine xo

  24. Looks awesome; similar to 'Bosnian Pita'...

  25. Parathas look simply awesome. Wonderfully prepared.

    Hamaree Rasoi

  26. love this parotta but I dont have heart 2 deep fry them..looks yumm

  27. lovely parathas dear....look awesome !

  28. love this parota...drooling here...looks tempting.

  29. Never heard of fried parothas...Looks absolutely delicious.

  30. woww.. looks delicious.. never tasted fried version :)

  31. Awesome...definetly tried this for my family and spl for blog...thanks for sharing

  32. Il est bon de vous retrouver après plus de 6 semaines d'absence... Je rentre tout juste des Philippines...
    gros bisous

  33. ohhh i love it, just the same like Lachha Parantha at my place.. I am always greedy for these..

  34. Amazing how many delicious ways flour, water, salt, and spices can combine to make something different in each country. They look fantastic.

  35. this is so interesting..but worried abt the oil and maida combo as of now

  36. OMG u got lot of patience dear.I know it takes some time for step by step but u r great dear.I love the paratha.

  37. Mouthwatering here,looks so delicious..the combo looks awesome,waiting for the salna recipe:)

  38. I actually made this, but didn't deep fry it. I liked it hot off the griddle and I made my own ghee that I brushed on it. It was so wonderful. I will be an expert Indian cook if I keep following your blog. Thank you so much.

  39. Yummy dear. i loved the texture of these parothas. bookmarked.

    Hema's Adugemane

  40. wow, that sounds fabulous. I would love to have those, lot of effort and great results.

  41. Tuticorin is my dads place and we have parotta set every time we go there. I love it. I am going to try your recipe.

  42. Can u tell some places in chennai where poricha parota s available


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