Desi Fiesta

Veechu parotta, Virudhunagar Parotta with Vegetable Chalna

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Parotta

Am so happy today as my blog turns 1 today . This same day i created a blog with out knowing any technical Details how to even post and today its been one year :).. Its all bcoz of my dear readers and blogger’s who keep on motivating me and am immensely happy take  a moment to thank such kind hearted people surrounding me . Thank you so much dearies for visiting , commenting and encouraging me Now n then . Thanks to all who sent me personal wishes and making my day so blissful ! Now for Today’s Post I have made My fav parotta’s for my Blogosvery !!

As a child I used to love watching the parotta masters flipping the parotta’s with hand and making it very thin , while doing so the clap sound made while lifting and dropping the dough on a greased platform was so entertaining for me 🙂 . Then when I tried the first time I knew y they are called as “parotta master” ,  we really need to practice a lot to master the technique its not so easy . Even though i am not a pro in this technique i love to make them at home and they come out very well . The flaky layers is a very important key factor for a perfect parotta . So for V I have taken my fav south indian dish Veechu parotta, Virudhunagar parotta and Vegetable chalna under regional theme for Blogging Marathon .

A flaky , layered parotta is a popular dish in TamilNadu and also southern parts of India. Its a nice sight seeing to watch the parotta master flipping the parottas in the evening time when you pass the road corner . There are different versions to make parotta in which veechu parotta is an madurai, tamil nadu spl  version . The dough is the same but this parotta is made thinner using hand by just lifting and dropping the disc on the platform  till it becomes thin and folding the corners like  an envelop where as Virudhunagar parottas are fried in oil. The very delicious side dish which goes  well with this parotta’s are vegetable chalna. Vegetable chalna is nothing but a stew made with mixed vegetable  which goes well with paratha, parotta , and some plain rice too. Now lets Move to the recipes :).

 Veechu parotta


Ingredients

For Dough

All purpose flour/ maida – 2 cups
Oil – 1 tbsp
sugar – 1/2 tsp
salt to taste

For making Parotta’s


Oil – 1/2 cup  +  (if needed )while kneading and frying the  parottas


Method

  • In a bowl  put the flour sugar, salt , 1 tbsp oil  and knead them to a very soft dough apply 2 tbsp of oil after kneading all over the dough and rest it for about 1 hour .
  • After one hour  again knead them nicely till it is nice an smooth  if the dough is a  bit sticky add extra oil to you palm and knead them very well.
  • Now divide the dough by taking a small portion and  pressing them between you index finger and thumb so that you get tight balls.
  • Now arrange the bowls in bowl or tray and add 1/4 cup of oil to it nicely spread all over each balls .
  • Rest this for about  1/2 an hour.
  • After 1/2 an hour press the balls with your fingers  and form a disc shape in a greased platform .
  • Now in this stage either u can act like a pro by using you hands lifting and dropping the dough till very thin or just use a rolling pin and roll the dough in a greased platform as thin as possible.
  • After rolling spread some oil on the rolled dough  and fold the corner’s  ( first the opposite sides and then the remaining corners like an envelop) and form a square or rectangle.
  • Heat a tawa and drop these parotta’s on it , cook at one side and flip them to cook at the other side  drizzle oil to fry the parottas.
  • After both sides turn golden brown  with spots remove them from tawa and serve Hot with chalna .

Coin method


Coin parotta are round layered shaped given to the parotta.

  • For making coin parotta take a ball (dough) and rool them same way as you did for veechu parotta . Now start from one corner and fold  them zig zag till the end.
  • Now swirl the dough as shown and pinch the corner in the bottom .
  • Flatten this disc with hand or rolling pin and roast them in tawa till both sides get cooked.

Virudhunagar Parotta

Virudhunagar parotta is generally fry in lots of and are crispier when compared . They are generally shaped in to coin shape and fried in oil . I don’t prefer this parotta as it is loaded with oil but they taste yummy too 🙂

Method

  • The dough is the same and they are shaped in coin shape but to fry these parotta i took a pan and added about 1 cup of oil .
  • After the oil gets heated slide in the rolled parotta and fry them till light brown both the sides .



Vegetable Chalna 


Ingredients

Mixed Vegetable – 2 cups ( Potato, carrot, beans, peas- Boiled , Reserve the vegetable stock even)
Oil – 1 tbsp
Onion –  1 medium size chopped 
Tomato – 1 large size chopped
Red chilli pd – 1 tsp ( adjust according to your taste)
Turmeric pd – 1/4 tsp
Coriander pd – 2 tsp
Bay leaves – 2 No small
Cloves – 2 No
Cardamom – 2 No
Ginger garlic paste – 1 tbsp
salt to taste

To grind
Coconut (grated ) – 1/4 cup
Sounf/ Fennel seeds – 2 tbsp
Green chillies – 3 small

Method 

  • Grind the ingredients under “To grind” and keep them a side.
  • In a pan heat oil add bay leaves, clove , cardamom pods , chopped onion and saute till they turn translucent also add ginger garlic paste and saute.
  • Now add tomato and cook till mushy.
  • Then add red chilli pd, turmeric pd, coriander pd  and mix well.
  • Add the Boiled veggies and mix them well till the masala gets well coated.
  • Add the vegetable stock ( water in which the veggies where boiled ) and if not enough add extra water to the chalna to make it a bit thinner.
  • Now boil this for few minutes till the masala is well combined and then add the ground coconut paste to it mix well and cook them again for few minutes.
  • Once the raw smell of  coconut and masala’s goes off switch of the flame  and serve them warm with parotta’s or paratha’s.

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Reader Interactions

Comments

  2. Priya Suresh says

    Seriously i dunno wat to chose, those three parottas are just irresistible,flaky and ultimate, chalna with parotta watelse we need.

    Happy birthday to your blog baby dear Manju,keep rocking and wishing you many more beautiful moments like this.

  5. Srivalli says

    OMG Manjula you are incredible! All the shapes and parottas are looking out of the world..very lovely pictures, composition has come out so well..Happy Birthday to your blog…

  8. Priya R says

    Happy blog birthday dear 🙂 awesome post with all my favourite parottas 😉 each one is so tempting and really you have done a great job 🙂 better than the hotel ones for sure

  12. Linsy Patel says

    Happy 1st birthday to Desi Fiesta. still many more to come. my daughter love that coin parotta. she can have it with ghee and she is happy. try square one now.

  13. Sangeetha M says

    OMG…so flaky and perfectly made parottas, better and too good than the hotel ones, You are a Pro Manju, awesome job, min blowing pics n presentation..
    Congratulation and all the best dear!

  17. Parvathy Chandrasekaran says

    Happy Anniversary to the blog manjula…:) and am speechless…!!! how much effort u ve taken to make this day much more special… i knew making parotta is not an easy job.. kudos for that… 🙂 I especially like the coin parotta… it looks awesome…. reminds me of Chennai again 🙁

  24. Priya Anandakumar says

    Congrats dear and Happy blog anniversary, Wow what an array of parottas, mindblowing, gr8 work Manjula, beautiful and breathtaking….
    You rock girl, keep going wish you many many more wonderful and successful years to come,,,

  26. vaishali sabnani says

    Manu..you put in lot of effort…and I am loving this post, the fantastic parathas..oh..I am going all gaga over them and finding difficult to find words..
    Happy Birthday to your baby…may it grow well with all the hard work you put in..love and hugs.

  37. Padmajha PJ says

    Congrats Manjula! Wishing you many more such flavorful blogging years ahead 🙂
    All the parottas and the side dish pics are to die for. Looks so perfect and absolutely yum!

  40. Archana Potdar says

    Happy b;pg anniversary Manjula. I know I am late but better late than never 😀 Anyway Goans are supposed to be sushegad people ( Laid back)
    I cannot roll out chapattis even if my life depended on it and you have made such amazing parothas. Wish I can grab some off the screen. Love them.