Nool Parotta recipe step-by-step pictures. Internet popular String Parotta Recipe is this Nool Parotta. This is Made using plain flour, salt, sugar, oil and water. A cool technique is applied to create this soft and flaky flatbread.
Nool Parotta Recipe
I want you to make this Paratha for a very long time. I have seen many videos and Instagram reels for this Paratha recipe which inspired me to create my own version. Made this recipe couple days back and it turned out near to perfect.
About Nool Parotta Recipe
Nool Paratha Recipe is made like regular paratha dough except it has the technique for creating the flaky thread like layers. It is popular recipe in and around Kerala. The soft and flaky paratha pairs amazing with chicken Salna, egg Salna or Veg Salna.
Creating the fine thread like layers is pretty easy. All you need is a pizza cutter. Just swipe them back and forth to create the layers. There are few steps to be followed for this recipe. Which I have mentioned clearly in the recipe.
More Paratha Recipes,
Ingredients for Making Nool Parotta Recipe(String Parotta Recipe)
- 3 cups All purpose flour
- 2 tsp Salt
- 1 tbsp Sugar
- 1 cup Warm Milk
- 2 tbsp Oil + Extra for cooking
How to Make Nool Parotta Recipe(String Parotta Recipe)
Making the Dough
Start by making the dough. Take warm milk, sugar, salt and 2 tbsp oil in a bowl. Mix well. Add in flour and start mixing with a spoon and then knead for 10 mins to create soft and supple dough. Apply 1 tsp oil over the dough and cover with a damp towel. Leave the dough to rest for 4 to 6 hours.
Shaping the Dough
Now divide the dough into 6 to 8 equal balls. Shape the portions into smooth balls. Cover again and let the dough ball rest for 10 mins.
Rolling
Take one portion of dough on a work surface. Don’t apply oil on the work surface, else you won’t get a grip. Take your rolling pin and roll the dough into a thin sheet like.
Creating the Layers
Now use your pizza cutter to roll over the sheets back and forth to create thin strips. Make sure the threads are as thin as threads. Now use a bench scraper or knife and scrape the cut threads to one long rope like. Roll it on to itself. Apply oil on top and let it rest for 30 mins to 1 hour. Now take a paratha and flatten it with hands or rolling pin. Make it slightly thin.
Cooking & Serving
Heat a dosa tawa. Place paratha on the hot tawa. Cook for few seconds on one side. Flip over, apply oil over paratha. Flip over and cook on both sides till light golden. Remove and crush the paratha with both hands while it is still hot. Serve hot with any gravies.
Nool Parotta Recipe | String Parotta Recipe
Ingredients
- 3 cups All purpose flour
- 2 tsp Salt
- 1 tbsp Sugar
- 1 cup Warm Milk
- 2 tbsp Oil + Extra for cooking
Instructions
- Start by making the dough. Take warm milk, sugar, salt and 2 tbsp oil in a bowl. Mix well. Add in flour and start mixing with a spoon and then knead for 10 mins to create soft and supple dough. Apply 1 tsp oil over the dough and cover with a damp towel. Leave the dough to rest for 4 to 6 hours.
- Now divide the dough into 6 to 8 equal balls. Shape the portions into smooth balls. Cover again and let the dough ball rest for 10 mins.
- Take one portion of dough on a work surface. Don’t apply oil on the work surface, else you won’t get a grip. Take your rolling pin and roll the dough into a thin sheet like. Apply oil over the sheets.
- Now use your pizza cutter to roll over the sheets back and forth to create thin strips. Make sure the threads are as thin as threads. Now use a bench scraper or knife and scrape the cut threads to one long rope like. Roll it on to itself. Apply oil on top and let it rest for 30 mins to 1 hour.
- Now take a paratha and flatten it with hands or rolling pin. Make it slightly thin.
- Heat a dosa tawa. Place paratha on the hot tawa. Cook for few seconds on one side. Flip over, apply oil over paratha. Flip over and cook on both sides till light golden. Remove and crush the paratha with both hands while it is still hot.
- Serve hot with any gravies.
Video
Notes
- Make sure you knead the dough and leave it rest for 4 to 6 hours. The longer you rest the dough the more soft the paratha is.
- Roll the dough into thin sheets. The thinner the sheets are the flakier the paratha.
- Using pizza cutter is easy way for making thread like strips. If you don’t have pizza cutter, use knife to cut as thin as possible.
- After the paratha is cooked, crust it really well to expose the flakiness which we created.
Nool Parotta Recipe Step by Step Pictures
Start by making the dough. Take warm milk, sugar, salt and 2 tbsp oil in a bowl. Mix well. Add in flour and start mixing with a spoon and then knead for 10 mins to create soft and supple dough. Apply 1 tsp oil over the dough and cover with a damp towel. Leave the dough to rest for 4 to 6 hours.
Now divide the dough into 6 to 8 equal balls. Shape the portions into smooth balls. Cover again and let the dough ball rest for 10 mins.
Take one portion of dough on a work surface. Don’t apply oil on the work surface, else you won’t get a grip. Take your rolling pin and roll the dough into a thin sheet like. Apply oil over the sheets.
Now use your pizza cutter to roll over the sheets back and forth to create thin strips. Make sure the threads are as thin as threads.
Now use a bench scraper or knife and scrape the cut threads to one long rope like. Roll it on to itself.
Apply oil on top and let it rest for 30 mins to 1 hour. Now take a paratha and flatten it with hands or rolling pin. Make it slightly thin.
Heat a dosa tawa. Place paratha on the hot tawa. Cook for few seconds on one side. Flip over, apply oil over paratha. Flip over and cook on both sides till light golden.
Remove and crush the paratha with both hands while it is still hot. Serve hot with any gravies.
Tips & Tricks
- Make sure you knead the dough and leave it rest for 4 to 6 hours. The longer you rest the dough the more soft the paratha is.
- Roll the dough into thin sheets. The thinner the sheets are the flakier the paratha.
- Using pizza cutter is easy way for making thread like strips. If you don’t have pizza cutter, use knife to cut as thin as possible.
- After the paratha is cooked, crust it really well to expose the flakiness which we created.
Frequently Asked Questions
How to Make Soft Parotta?
- Make and knead the dough for at least 5 to 10 mins till it is soft and supple.
- Let the dough rest for at least 4 to 6 hours before making the parotta.
- The parotta has to be rolled very thin for getting string like layers.
- Use pizza cutter and cut the rolled paratha into thin strips, the thinner the strips the flaky the parotta is.
Side dish for Paratha
Make sure you check my collection of Side dishes.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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