Very unique parotta is “Wheat Parotta”, the very first time I have tasted this at Hotel Buhari in anna nagar, Chennai. It tastes little different and unique. You never get this parotta in any local restaurants or in fast food shops. It is similar like our regular maida parotta, the texture too flaky and layered soft. We never tired this at my home. But after marriage I have time to experiment new things because of hubby, he encourage me all the time to experiment new things. We use to have whole wheat chapathi then why not wheat parotta? Very healthy and tasty parotta. Don’t mizz it….
Ingredient:
- Whole wheat flour – 1 cup
- Salt – 1tsp
- Mild cooking oil – 1/3 cup + 1 tblsp
- Water – as req
Procedure:
Step 1:
In a wide mixing bowl add a cup of whole wheat flour and salt mix well.
Step 2:
Later add water little by little until you reach the consistency, at the final stage add a tblsp of olive oil/ mild cooking oil and knead for a while until the dough should reach the non-sticky texture. The dough should be tight.
Step 3:
Divide the dough into equal parts and soak them into the mild-cooking oil for more texture.
Rest for 30 mins or so and take a lemon sized ball and roll it evenly to form a thin circular shape, now lift the one edge of the layer and drop the bottom of the layer and place the rest of the layer around it and finish the edge of the layer over the center and press with your index finger and press the rolled out-parotta evenly with the help of your fingers.
Step 4:
Place it over a pre-heated tawa. Allow it to cook for 2 mins or so and flip it out and let it cook for a min by then spread a tsp of cooking oil over the parotta and within few seconds take off the soft, flaky-layered parotta. (Cook in medium-low flame)
Once the hot parottas take off from the tawa, stack 2-3 parottas and pat the edges to get the flakiness. Serve hot with your favorite subzi
Special note:
Those who are hesitate to use too much of oil, then you can try this parotta with our layered chapathi procedure. But do try it.
