8 Aug 2016

Virudhunagar Ennai Parotta | Poricha Parotta | Deep Fried Parotta

Parotta
Recipe :

Virudhunagar Ennai Parotta | Poricha Parotta | Deep Fried Parotta

Prep Time: 1 and 1\2 hour
Cook time: 15 minutes
Recipe Cuisine: Indian
Recipe Category: Dinner
Serves: 2 persons

YouTube - How To Make Virudhunagar Ennai Parotta | Poricha Parotta Recipe


About The Recipe:


South Indian Special Street Food - My Favorite Virudhunagar Special Ennai Parotta is also called as Poricha Parotta, Deep Fried Parotta, layered flat Indian bread is crunchy, soft, flaky and little sweet. It is also very popular in Chennai and Madurai. It is made from the three main ingredients of maida, egg and oil (lots of  oil). Let see how to make the ennai parotta with easy step by step images and instructions. Follow the recipe as below...

Ingredients :

Parotta
Maida | Plain Flour - 1 cup
Sugar - 1 tsp
Cooking Soda - 1 pinch
Beaten Egg - 1\2 no
Milk - 2 tbsp
Oil -  as required (groundnut or sunflower)
Salt To Taste.

Method :
Parotta

Steps To Make The Virudhunagar Ennai Parrotta | Poricha Parotta:

  • To make the ennai parrotta dough, mix the maida, sugar, cooking soda and salt in a mixing bowl. (Image 1)
  • Then add the beaten egg and milk, mix well altogether. (Image 2 and 3)
  • Add required water and knead well into soft dough, apply some oil on the top of dough and rest the dough for about an hour. (Image 4 and 5)
  • Divide the dough into three equal parts. (Image 6)
Parotta
  • Take one part of dough, using rolling pin flatten the dough into thin sheet with required oil. Then again apply some oil on the top. (Image 7 and 8)
  • Fold it from top to bottom like saree pleats and stretch little like a long string. (Image 9)
  • Coil into concentric circles. Using rolling pin or palm, press and flatten the coil for about half inch thickness. (Image 10 and 11)
  • Cook on hot tawa for an minute and do the same for the remaining dough. (Image 12)
Parotta
  • Heat enough oil in a kadhai to deep fry the parotta, then fry the each parotta uniformly golden brown colour over medium flame and drain off the oil. (Image 13 and 14)
  • Then crush little or crush into pieces and serve hot. (Image 15)
Parotta
My Notes: Parotta dough should be knead well and rest for an hour to get soft parotta's. This dish require more oil for best texture and taste, so use oil generously. So don't use flour to roll the dough. To get more layers, pleat step is very important. Before deep fry the parotta, pre-cook is very important else the parotta will absorb more oil and turns hard. Also deep fry the parotta over medium flame to get crunchy and even golden brown color. 

Serving Suggestion: Serve the virudhunagar ennai parotta with the hot chicken or mutton saalna.
If You Love This Recipe: You will love Tamilnadu layered parotta, egg kothu parotta and chicken saalna.
Did you make this recipe, please let me know how it turned out for you, leave your comment below.
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