I am from South India and Parotta is a huge part of the culture here. Every district in Tamilnadu has a different type of Parotta, like coin parotta, bun parotta, poricha parotta (it is deep fried). Parotta goes really well with a lot of non vegetarian curries (like chicken curries, mutton kulambu etc), but vegetarians eat it with veg kuruma or empty salna and its so good. Chetna if you want to learn the technique of stretching the parotta dough by hand, I suggest you refer to Chef Venkatesh Bhat's video on Parotta. He teaches it very well and he also has shown how to make some amazing side dishes that would go with it. Lovely recipe as always!
Oh my... I remember when I was young kid growing up in Malaysia, I was always facinated watching in awe Indian street hawkers just FLIPPING and streching the dough to thin and HUGE giant sheets , you can almost see through, before rolling and cooking it. And yes, they use a lot of oil. We call them "roti canai". It is one of my favorites , eaten with curry.
i remember the first time i tried paratha/parotta in london. blew my mind. the way some people feel about good croissants, is how i feel about paratha. 😂 i live in a place now where it is almost impossible to buy non european food and i was reminiscing so hard about paratha literally just yesterday, wondering how they are made and if i could try it. and then you posted this! I'm so excited to try this recipe. 😊 ps. never knew about a difference between paratha/parotta. thank you for teaching me about Indian cultures as well as cooking. your traditional dress is beautiful too.
I got your Feast book this week! I read cook books like novels and this one is just beautiful to read through! The first thing I’m going to make is your Dal Fry with this bread! Love your food!! Blessing from Texas USA
Thanks for the recipe demo, the process always sounds daunting, but i've just got to practice more. Having a visual guide makes it so much more approachable.
Thank you for keeping it real tho... i think we need that in this world of fast fasion, easy solutions and filters tbh And you still made something cool, maybe a bit more spooky than you had in mind 😉
Hello Chetna, I watched your Custard Cream Filled Doughnuts a while back. Simply loved the video and mostly the recipe. Well done. Now I have finally found your UA-cam channel again. I love to follow your cooking, you are great at it. Best Regards to you and your crew. By the way the Malabar Parotta look so good. Thank you for sharing. ❤❤
Chetna, that is a great video! Thank you. I have a question… can I freeze the parothas? I was thinking I can probably dry roast, freeze, and then fry from the frozen state before serving. What do you think?
So very similar to the rotis we grew up with. Butter is spread on the dough, and a mixture of melted butter and oil is used to brush while in the pan. And the folding techniques! Everyone aims for the flakest roti. You have no idea the long discussions, and using paper to show different rolling styles, etc etc. All in the name of the flakiest, most delicious rotis.
This is not dissimilar to Malaysian roti canai except that, rather roling into a fan, the chefs would spread out the dough thinly, fold it over and over into a small parcel, and then repeat several times. I found it fascinating to watch the chefs making roti canai which we would then eat with puli kalambu for breakfast.
Parottas were bought to Sri Lanka and popularized by the indentured labourers British employed in the plantations there. A lot of indentured labourers from the same regions were sent to many other British territories like Malaysia and Singapore. So Roti Canai might just be the same thing bought by the same people
I am from South India and Parotta is a huge part of the culture here. Every district in Tamilnadu has a different type of Parotta, like coin parotta, bun parotta, poricha parotta (it is deep fried). Parotta goes really well with a lot of non vegetarian curries (like chicken curries, mutton kulambu etc), but vegetarians eat it with veg kuruma or empty salna and its so good. Chetna if you want to learn the technique of stretching the parotta dough by hand, I suggest you refer to Chef Venkatesh Bhat's video on Parotta. He teaches it very well and he also has shown how to make some amazing side dishes that would go with it. Lovely recipe as always!
Oh my... I remember when I was young kid growing up in Malaysia, I was always facinated watching in awe Indian street hawkers just FLIPPING and streching the dough to thin and HUGE giant sheets , you can almost see through, before rolling and cooking it. And yes, they use a lot of oil. We call them "roti canai". It is one of my favorites , eaten with curry.
i remember the first time i tried paratha/parotta in london. blew my mind. the way some people feel about good croissants, is how i feel about paratha. 😂 i live in a place now where it is almost impossible to buy non european food and i was reminiscing so hard about paratha literally just yesterday, wondering how they are made and if i could try it. and then you posted this! I'm so excited to try this recipe. 😊 ps. never knew about a difference between paratha/parotta. thank you for teaching me about Indian cultures as well as cooking. your traditional dress is beautiful too.
I got your Feast book this week! I read cook books like novels and this one is just beautiful to read through! The first thing I’m going to make is your Dal Fry with this bread! Love your food!! Blessing from Texas USA
Thanks for the recipe demo, the process always sounds daunting, but i've just got to practice more. Having a visual guide makes it so much more approachable.
INDIAN ATTIRE IS ALWAYS AMAZING, GLOBALLY SUITS MANY
Thank you for keeping it real tho... i think we need that in this world of fast fasion, easy solutions and filters tbh
And you still made something cool, maybe a bit more spooky than you had in mind 😉
Hello Chetna, I watched your Custard Cream Filled Doughnuts a while back. Simply loved the video and mostly the recipe. Well done. Now I have finally found your UA-cam channel again. I love to follow your cooking, you are great at it. Best Regards to you and your crew. By the way the Malabar Parotta look so good. Thank you for sharing. ❤❤
Looks yummy. And your sari (saree?) is stunning!
Thanks for sharing ma'am ❤😊
Thanks for the recipe madam. Lovely touching music along the video by the way ❤
Chetna, that is a great video! Thank you. I have a question… can I freeze the parothas? I was thinking I can probably dry roast, freeze, and then fry from the frozen state before serving. What do you think?
I just ordered your book. One of my favorite cuisines. I just need to get my husband onboard. Lol
So very similar to the rotis we grew up with. Butter is spread on the dough, and a mixture of melted butter and oil is used to brush while in the pan. And the folding techniques! Everyone aims for the flakest roti. You have no idea the long discussions, and using paper to show different rolling styles, etc etc. All in the name of the flakiest, most delicious rotis.
This is not dissimilar to Malaysian roti canai except that, rather roling into a fan, the chefs would spread out the dough thinly, fold it over and over into a small parcel, and then repeat several times.
I found it fascinating to watch the chefs making roti canai which we would then eat with puli kalambu for breakfast.
Parottas were bought to Sri Lanka and popularized by the indentured labourers British employed in the plantations there. A lot of indentured labourers from the same regions were sent to many other British territories like Malaysia and Singapore. So Roti Canai might just be the same thing bought by the same people
Hi you use maida?
Thanks
Yes 😊
random question, but you never wear an apron!! How do you keep your clothes clean???
I can’t have dairy, what can I add instead of milk?
Does everyone get their own or do the guests share them like they would a loaf of bread?
It will be war if anyone tries to 'share' Parotta. Everyone gets their own 2 or 3 parottas
Good friend paratha recipe don’t go well with you … few things couldn’t be changed … please 🙏🏽