Layer Parotta and Veechu Parotta in Tamil|Eggless Parotta Recipe in Tamil|Jaffna Veechu Roti Tamil
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In this video, we are going to see how to make parotta and veechu rotti in Tamil with simple method and English subtitle. Parotta is a very famous street food and almost everyone of us like to have it with a spicy kuruma. There are many ways of making parotta and there are many names for this awesome parottas. They are called as Malabar parotta, Lacha parotta, Veechu parotta and so on. In most of the street stalls, they made parotta by adding eggs, Because eggs make it softer quickly. In this recipe, I have made super soft and layer parottas without adding eggs. This recipe is inspired from my favourite parotta shop. In Jaffna we, make veechu roti and it goes well with a spicy chicken or mutton curry.
In this video, I have shared my way of making Jaffna Veechu roti and street style parotta in simple method with few tricks to make it much easier. In shops, they will make parotta in huge batches, so their amount of adding oil is also more. But when making at home, we will be conscious in adding oil and we can get healthier version of parotta.
In this way of making eggless parotta, we will get a stretchy dough when we knead the dough for 10 minutes. Kneading is a very important part and that helps to form gluten in the flour. Normally, we need to rest the dough for minimum 4 hours to get a professional street style parotta. So, if you meed to make paratha for dinner, you can make the dough around 2 O'Clock in the noon. That helps to get a stretchy and soft dough.
Friends, please do try this method and make awesome parotta and veechu roti in your home and share your feedback in the comments section below.
Road2Grow channel link:
/ @road2grow236
Ingredients:
Flour - 4 Cups
Salt - 1.5 Tsp
Sugar - 1 Tsp
Milk - 1/4 Cup
Oil - 2 Tbsp
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