Virudhunagar Special Veechu Parotta

வீச்சு பரோட்டா – Veechu Parotta

Veechu parotta is a thin flat bread from South India, particularly Tamilnadu. It is known for its unique preparation method, where the dough is thrown in the air to create very thin, almost transparent sheet. The transparent sheet is put in the tawa without folding, adding toppings like egg, chicken over the thin layer brings a spectacular flavor over crispy bread.

This recipe makes about 16 parottas.

Ingredients for Veechu Parotta

For Parotta

All purpose flour – 3 cups
Dalda – 4 tbs
Egg – 1
Milk – 1 tbs
Water – 3/4 cup
Sugar – 1 tsp
Salt – 1 tsp
Oil for immersing

For Topping

Egg
Green chilli – finely chopped
Cilantro finely chopped
Onion finely chopped
Pepper powder
Any spicy gravy/ salna for drizzling (optional)

Directions

Dough Preparation

Beat the egg by adding little bit of salt and water.
Take flour in a mixing bowl.
Now add 3 tbs of Dalda and reserve 1 tbs.
Add all the ingredients including beaten egg.
Knead the dough at least 10 minutes in the bowl.
Transfer the dough onto the work surface.
Knead the dough for another 10 minutes as shown in the picture.
The dough must be so soft at this time.
Transfer the dough again to the bowl and pour the reserved Dalda over dough (always melt the dalda before using).
Make sure the total dough is wet with dalda.
Let it sit for 2 to 4 hours.

Make Balls

Mix the dough with the excess dalda.
Popping the dough out and make small balls.
(I weigh the balls, around 60-65 grm for each balls).
Put the balls back to the bowl.
Pour oil over the balls.
Let it sit again for 1 hour.

Veechu Parotta

Take out one ball, press it with your palm and make round shape.
Place your left hand’s four fingers on top.
Place your right hand’s four fingers under it.
Throw the dough until it forms the thin layer.
(Or throw a little and pull to form a thin layer).

Cooking

Beat the egg which is for topping.
Add little bit of salt, cilantro, onion and green chillies.
Beat them together and keep it ready.
Place the thin layer dough over the hot dosa pan.
Spread the beaten egg mixture evenly over the thin layer Patti.
Sprinkle some pepper and salna.
When the egg cooked half way flip it.
Let it cook for another minute (don’t let it become harder).
Egg Veechu parotta ready.
For every Veechu parotta, you have to use one egg and follow same directions.
Serve the Veechu parotta with salna or gravy.

Notes

You may use just egg for topping without adding onion, cilantro and chillies.
Normal layered parotta uses the same dough preparation. Find recipe here.