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Veechu Parotta is a #streetfood originating from Tamil Nadu. The word Veechu means to throw in Tamil. This #Parotta derives its name from the fact that the chef throws the dough from his hand to stretch the dough as thin as possible. When this parotta is stuffed with an egg mixture, its called #EggVeechuParotta and when stuffed with chicken, its called #ChickenCeylonParotta. You can now make these #StreetStyleParotta with Cookd’s simple recipe and serve it with salna. Do try this recipe and share your feedback with us.
For Empty Salna, Click here:
For Chicken Salna, Click here:
Veechu Parotta Recipe:
Parotta Dough:
Maida – 500 grams (4 Cups)
Water – 250 ml (1 Cup)
Salt – 1 ½ tsp
Sugar – 2 tsp
Oil – 1 tbsp + 2 tbsp + As Needed
For Egg Veechu Parotta:
Egg Stuffing (per parotta):
Egg – 1 no
Salt – 1 pinch
Pepper – 1 pinch
Chicken Salna (Optional) – 2 tbsp
For Chicken Ceylon Parotta:
Chicken Kheema (Cookd) – 500 grams
For Chicken Kheema Recipe, Click here:
Cooking Instructions:
Parotta Dough:
1. In a mixing bowl, add maida, salt, sugar and water.
2. Combine the flour and mix it to form a dough.
3. Knead the dough for 15 minutes by continuously folding the dough.
4. Add 1 tbsp of oil on dough and rest for 60 minutes.
5. Make individual 2-inch dough balls.
6. Add 2 tbsp of oil on the dough balls and rest for 30 minutes.
7. Take a dough ball and flatten as thin as possible by forming a large circle. Apply oil on the spread dough.
For Veechu Parotta:
1. Place the spread dough on the tawa and fold it into a square.
2. Apply oil and cook on both sides for 2 minutes.
For Egg Veechu Parotta:
For Egg Stuffing:
1. Prepare the egg mixture by beating eggs with salt, pepper and Chicken Salna.
2. Place the spread dough on the tawa and add the egg mixture. Fold the Parotta into a square encasing the egg mixture.
3. Sprinkle some oil, flip and cook on both sides.
For Chicken Veechu Parotta:
For Chicken Stuffing:
1. Place the cooked Chicken Kheema inside the spread dough and fold it into a packet.
2. Add oil, flip and cook on both sides.
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