Parotta Recipe / How to make Parotta at home
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 parottas
Parotta Recipe (Vegetarian and Eggfree) is a popular street food in Tamilnadu. Making parotta at home is very simple and it tastes yummy with salna and raitha.
  • 1.5 Cups of Maida (All purpose Flour)
  • 2 Tbsp of Vegetable Oil
  • ½ Tsp of Sugar
  • 1 Tsp of Salt
  • ½ Cup + 2 Tbsp of Cold Water
  • ¼ Cup of Extra Oil
  1. In a bowl, add maida (All purpose flour), salt, sugar and oil. Mix well with hand. Add water slowly, mix well. The dough will be sticky. Place the dough on the working surface, knead it for 10 mins. Roll it into a smooth ball and cover it with a wet cloth and leave it for 30 mins.
  2. Knead it again for 5 mins and roll it again into a smooth ball and let it rest for another 30 mins.
  3. Divide the dough into equally sized balls.
  4. Roll the dough to a round shaped balls.
  5. Allow it to rest for 5 mins.
  6. Flatten the balls as thin using the rolling pin or using your palms and fingers to stretch out into a thin sheet. You have to make it super thin as much you can. The shape is not important.
  7. Apply a tsp of oil and flour, spread throughout the dough.
  8. Slowly lift the dough from one end and fold like saree pleats to the another end.
  9. Now rotate the dough slowly and make a spiral dough, tuck the end under the spiral.
  10. Apply oil and rest it for 5 mins.
  11. On the greased work surface, flatten the spiral dough to form a circle and roll it into a thick parotta using rolling pin or using your finger. Smear oil as you roll out. Now you can see the layers in the dough.
  12. Heat a cast iron pan, add oil and smear it with a wooden stick. Carefully place the parotta, add oil on both sides and cook until it turns golden brown colour on both sides.
  13. Once parotta are cooked, place 2-3 parotta on a working surface and beat the parotta on all sides with two hands. Now you can see different layers of parotta. It helps to open the layers of parotta.
  14. Prepare the rest of the parotta in the same way.
  15. Hot, delicious parotta is ready to serve with vegetable salna or kurma and raita.
You can use whole wheat flour instead of maida.
Crushing the parotta in the end is important.
More time the dough rest, the softer the parotta.
Kneading the dough is very essential, so knead it for minimum 10 mins in every step.
Adding sugar to the dough, gives a nice golden color to the parotta.
Using oil and flour to the rolled dough, gives flaky parotta.
Recipe by FoodyBuddy at