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

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

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
rolled
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
Enjoy
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..

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Aarthi

About Aarthi

I am Aarthi, a happy homemaker, mom of two beautiful girls, married to my high school sweet heart. My goal is to teach people that cooking can be way more easier and joyful than they think. Yummy Tummy features recipes all over the world with step wise pictures which surely shows the ease of cooking.

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Comments

  4. meena

    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

    Reply

  8. Mina Joshi

    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.

    Reply

  26. Catherine

    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

    Reply

  51. [email protected]

    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.

    Reply

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