Veechu Parotta is a popular layered flatbread from Tamil Nadu similar to the regular maida parotta except for the method it is cooked.
Veechu means Veesu or throw in Tamil and the way this parotta is made by throwing the rolled out dough and gathered gets the name. The ingredients of this parotta are also the same as regular Parotta, which is referred as surul or spiral parotta. This has the same flour, oil, water, and salt, including the kneading and standing part. The difference calls in the folding after the veechu / veesu / throw of the parotta and cooked.
This was one of the first letters I decided, and until the day I was editing the pictures, I didn’t even realize I have already done it! Can you believe it? I was shocked and just didn’t know what to do. I got my own recipe for Veechu Parotta in the google search and I was like, what the! I would’ve been able to do something else at the last moment of course.
The only standing grace is that my previous recipe proportion is different from this one! I adapted this recipe from here and all I could think of was making it, without realizing I already have it. The other choice for the alphabet was using Vatana which is Peas in Marathi and coming up with the various combination. I rather decided against it.
This Parotta dough is what I make for my Poli as well and mostly use milk and ghee to knead the dough. It is later soaked in oil for nearly 3 to 5 hours before making it. The longer it stands, the flakier you get the parotta. The measurement given below gives about 15 medium sized parottas.
A to Z Indian Flatbreads:
A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
O for Orotti
P for Peethi Ki Paronthi
Q for Qeema Naan
R for Roghni Roti
S for Seyal Fulka
T for Tikadia
U for Ubbu Roti
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Step by Step Pictures for making Veechu Parotta
Veechu Parotta | Eggless Veechu Parotta from Tamil Nadu
1/2 kg All Purpose Flour / Maida
2 cups Milk use more depending on the need
2 tbsp Cooking Oil for kneading the flour
1 tbsp Ghee
1 tsp Salt
1/2 cup Cooking Oil for smearing and rolling out the balls.
How to make the Veechu Parotta
Take the flour in a bowl, add salt, ghee, and half the milk.
Mix well and slowly add the milk to get a dough.
Finally, add the oil and knead again. The dough has to be loose.
Pour about 2 tbsp oil over the dough and keep it covered in with a cloth.
Let it rest for 3 to 5 hours. If you can manage for 2 hours is also fine.
After resting, take the dough out and knead on a smooth, clean oiled surface.
Pinch out into equal sized balls with your fist. Apply oil and get this done.
Once the balls are all made, smear oil over them.
Roll out each into thick pooris smearing oil liberally. Stack them aside.
Roll out pooris as thin as you can. The dough will spring back in. Pull it out again.
Now comes the ‘Veechu’ part. Take the rolled out disc and throw it out forward.
Doing this couple of times will get you thin sheet like layer.
Once you feel the layer is thin enough, fold inwards from opposite sides and on the sides as well.
You will end up having a rectangle.
These flatbreads tend to get chewy, so its best to cook them right away and serve.
Heat a tawa and when hot, cook the parotta on both sides, drizzle oil over it.
Once the parotta is cooked, return them to your oil smeared counter. Clap the parotta with your hands to separate the layers.
Serve with Kurma.