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Wheat Parotta

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Delight in the wholesome goodness of Wheat Parotta, a delectable blend of wheat flour, coconut, and jaggery folded into a golden-brown perfection.
Wheat Parotta

Indulge in the unique flavours of Wheat Parotta. This South Indian delicacy beautifully marries the essence of wheat flour, grated coconut’s richness, and powdered jaggery’s sweetness. This dish holds a special place in the hearts of those seeking a healthier twist to the classic parotta. The wheat flour lends a wholesome touch, making it a choice that’s both tasty and nutritious.

The dough is prepared by blending wheat flour with milk, a hint of ghee, and a pinch of salt. This dough is kneaded perfectly, setting the stage for the upcoming flavour symphony. The magic begins when this dough is shaped into small, lemon-sized balls and flattened into small circles. The heart of this dish lies in the filling – a combination of grated coconut, sautéed carrots, jaggery, and a dash of cardamom powder. This delightful mixture is rolled within the dough, ensuring it’s encased securely.

The filled dough is then rolled out into medium-sized parottas, ensuring the luscious filling is trapped within, ready to burst with flavour. Cooked on a heated tawa with a drizzle of ghee, the parottas turn a glorious golden brown, exuding an aroma that’s simply irresistible. Serve these hot and crisp Wheat Parottas with sides, spicy curry or a cooling raita.

Wheat Parotta

Wheat Parotta

 

Wheat Parotta
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Wheat Parotta

Delight in the wholesome goodness of Wheat Parotta, a delectable blend of wheat flour, coconut, and jaggery folded into a golden-brown perfection.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Indian

Ingredients

  • 1 1/2 cups Wheat Flour
  • 1/2 cup Coconut (grated)
  • 1/2 cup Jaggery (powdered)
  • 1/4 cup Carrot (grated)
  • 1/2 tsp Cardamom Powder
  • 1/2 cup Milk
  • Ghee (as required)
  • Salt (a pinch)

Instructions

  • Mix wheat flour, milk, a little ghee, and a pinch of salt in a bowl.
  • Knead well to form a dough.
  • Heat a teaspoon of ghee in a nonstick pan and sauté the carrots for a minute.
  • Add coconut and stir-fry for 30 to 45 seconds.
  • Add jaggery and cardamom powder. Stir well until the mixture no longer sticks to the pan's sides.
  • Remove and allow it to cool. Make small balls from this mixture.
  • Take lemon-sized balls of the dough and roll them out into small circles.
  • Place a carrot-coconut ball in the center, fold the dough, and roll it into a medium-sized parotta.
  • Heat a tawa over medium flame and cook the prepared parottas, adding a little ghee around the edges, until golden brown.
  • Remove and serve hot with a side dish of your choice.

Frequently Asked Questions (FAQs):

How can I enhance the flavour of Wheat Parotta?

Try pairing Wheat Parotta with a spicy Chicken Korma or a tangy Onion-Tomato Chutney for an explosion of complementary flavours.

Can I make a vegan version of Wheat Parotta?

Absolutely! Substitute milk and ghee with plant-based alternatives like almond milk and vegan butter for a delicious vegan version of Wheat Parotta.

Can I prepare the dough in advance?

Yes, you can prepare the dough a few hours before and refrigerate it. Just ensure it’s brought to room temperature before rolling and cooking.

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