Veechu Parotta Or Ceylon Parotta Recipe

Name: Veechu Parotta Or Ceylon Parotta Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 1 cup All Purpose Flour (Maida); 1/2 cup Whole Wheat Flour; 5 tablespoon Curd (Dahi / Yogurt); null Salt a pinch; null Oil

Archana's Kitchen

October 26, 2024

18651 Ratings

Time:Prep: 30 M|Cook: 25 M|Total: 55 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Sri Lankan

Veechu Parotta Recipe is a very famous bread in Sri Lanka. The bread/parotta is mainly made from maida or all purpose flour but in this recipe we have used a combination of maid and whole wheat flour to make it healthier. It is kneaded to a very soft and sticky dough which is then rolled and pressed using your hand to form a thin dough that is then folded to create many air pockets.

By folding the parotta you will develop a soft and flaky texture to the bread. The bread is then cooked on a griddle on a low to medium flame till it is toasted well and evenly cooked.

Serve the Veechu Parotta Recipe along with Sri Lankan Egg Curry or a Sri Lankan Chicken Curry to enjoy the dish for your Sunday lunch.

If you like this recipe of Veechu Parotta/Ceylon Parotta Recipe, here are a few more Parotta recipes:

By folding the parotta you will develop a soft and flaky texture to the bread. The bread is then cooked on a griddle on a low to medium flame till it is toasted well and evenly cooked.

Serve the Veechu Parotta Recipe along with Sri Lankan Egg Curry or a Sri Lankan Chicken Curry to enjoy the dish for your Sunday lunch.

If you like this recipe of Veechu Parotta/Ceylon Parotta Recipe, here are a few more Parotta recipes:

Ingredients

1 cup All Purpose Flour (Maida)

1/2 cup Whole Wheat Flour

5 tablespoon Curd (Dahi / Yogurt)

Salt, a pinch

Oil

Instructions for Veechu Parotta Or Ceylon Parotta Recipe

To begin making the Veechu/Ceylon Parotta Recipe, we will add all the ingredients into a mixing bowl including all purpose flour, whole wheat flour, curd, salt except oil.

Add little water slowly and mix to form a soft and sticky dough. Add a tablespoon of oil and knead it a little more and rest for some time outside.

To make the Veechu/Ceylon paratha, heat a roti tawa on a medium heat and leave it side.

Pinch out a little dough from the kneaded dough, add some oil on your working place. Spread the dough with your palm and fingers.

Spread to form a thin sheet, it is okay if there are gaps. Fold the dough to form an envelope.

Then fold it again from the sides as well to form a small folded napkin.

Place this on the roti tawa and cook on both sides by drizzling some oil till it is toasted well.

Serve the Veechu/Ceylon Parotta Recipe along with Sri Lankan Egg Curry or a Sri Lankan Chicken Curry to enjoy the dish for your Sunday lunch.