Ceylon Parotta is a tasty and crispy parotta having its Origin from Sri Lanka. This Veechu Parotta can be done in many varieties like plain, stuffed with egg, chicken, and mutton. Now we are going to see the preparation of basic plain Ceylon Parotta, which is also usually called as Veechu parotta. Here for doing this parotta, we need to do soft dough with all-purpose flour or maida, but can be prepared by mixing with the proportion of wheat flour too. It is necessary to give 4 hours resting time which helps in getting softer and flexible dough for expanding that thin layer of Veechu. We just fold in the square or triangle shape and cook in Tawa. A Soft and sticky dough which is then rolled and pressed using your hand to form a thin dough that is then folded to create many air pockets giving it that light air like feeling while eating it. This parotta well goes with chicken gravy or plain Salna which we regularly prepare for parotta. Do try this dish at your home for lunch and enjoy with your family. Here you go with the detailed recipe.
Instructions
- Take bowl add flour
- Now add water little by little knead well
- Now apply oil rest for two hours again knead for 5 minutes again rest for 2 hours
- Now divide this dough in equal portion rest for one hour
- Take one portion roll thin sheet refer image
- Now apply oil and fold both sides of the sheet. refer image
- Now heat tawa place this Veechu folding
- Cook both side leave some oil to get crispy
- Now its ready to serve Ceylon Parotta
Recipe Notes
You can explore this dish Bun Parotta
You can also visit Bun Parotta
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