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Whole Wheat Parotta

Sathya Anandan
Whole Wheat Parotta

You cannot find one person who doesn’t like Parotta from my home town. Parotta is different from paratha which you commonly find in Indian cuisine. Parotta is made with all-purpose flour, eggs, and soaked in oil for hours. Then we roll thin and make layers which gives us the flaky Parotta. We all know, we wanted to avoid all-purpose flour as it is high in glycemic index and not really good for your overall health and body. But this remains my all time favorite which I can eat at anytime. So I tried to create parotta with wheat flour and less oil without compromising the taste.

Make a dough with whole wheat flour and let it rest for an hour. To be honest, most of the days I would just let it rest of 20 mins. Then we will roll the dough balls very thin and fold them into small layers. Let it rest for 15 mins and roll into parotta. While rolling parotta you you wanted to keep thick to get flaky parotta.

I make the dough in a stand mixer as it makes kneading easy. Longer we need it makes soft dough which results in soft parottas. You can absolutely make the dough in your hand but remember to knead it for 10-15 mins.

Let’s see how to make parottas.

Ingredients:

  • Whole Wheat Flour- 2 cups
  • Oil – 5 Tablespoon
  • Water – 8 Oz or as required
  • Salt- 1/2 Teaspoon

Steps:

  1. In a mixing bowl, add flour, salt, 1 Table spoon oil and mix well
  2. Now add water and make it to dough consistency
  3. Knead dough in low speed for 10 mins. If you are kneading in hand, move the dough to counter top or working surface and knead for 10-15 mins
  4. Add little bit of oil on top of the dough and let it rest for an hour
  5. Split the dough into 8 balls
  6. Now add some flour to the working surface and roll into thin layer
  7. Using a pastry brush, spread oil on the dough
  8. Now, starting from one end make small fold till the other end
  9. Once you fold, spin one edge to the another edge
  10. Add oil and let it rest for 15 mins
  11. Now roll the parottas bit thicker than usual roti for the parotta to hold the layers
  12. Heat the cast iron pan and add the uncooked parotta
  13. Let it cook until you see bubbles and flip to the other side
  14. Add oil and cook the other side
  15. Once its done, now beat the parottas to get the layers separated

Now enjoy the parottas with your favorite gravy.

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