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Poricha Parotta Recipe | Virudhunagar Poricha Parotta Recipe

Poricha Parotta recipe with step by step pictures. Popular virudhunagar poricha parotta recipe made with flour pancakes which is fried till crispy and served with chicken salna.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 4 hours
Total Time: 5 hours
Servings: 4 servings
Calories: 590kcal

Ingredients

  • 500 grams All Purpose Flour
  • Salt to taste
  • 1 tbsp Sugar
  • Water as needed
  • 4 tbsp Oil + frying parota

Instructions

  • 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.

Nutrition

Serving: 1servings | Calories: 590kcal | Carbohydrates: 98g | Protein: 13g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 3mg | Potassium: 134mg | Fiber: 3g | Sugar: 3g | Calcium: 19mg | Iron: 6mg
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