Veechu Parotta Or Ceylon Parotta Recipe

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 giving it that light air like feeling while eating it. Serve Veechu Parotta Or Ceylon Parotta along with a spicy South Indian Curry.

Archana's Kitchen
Veechu Parotta Or Ceylon Parotta Recipe
2585 ratings.

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: 

  1. Muttai Parotta Recipe (Ande Ka Paratha / Egg Filled Flat Bread)
  2. Malabari Parotta Without Egg Recipe (Kerala Parotta)
  3. Kerala Style Whole Wheat Parotta Recipe

Cuisine: Sri Lankan
Course: Side Dish
Diet: Vegetarian
Equipments Used: Roti Tawa
Prep in

30 M

Cooks in

25 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 1 cup All Purpose Flour (Maida)
  • 1/2 cup Whole Wheat Flour
  • 5 tablespoon Curd (Dahi / Yogurt)
  • Salt , a pinch
  • Sunflower Oil

How to make Veechu Parotta Or Ceylon Parotta Recipe

  1. 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.

  2. 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.

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

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

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

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

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

  8. 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.

Last Modified On Thursday, 14 June 2018 10:44
     
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