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
1569 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
  • Cooking 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.

Archana's Kitchen

View Archana's Kitchen's Recipes

Archana's Kitchen on the web

Last Modified On Thursday, 14 June 2018 10:44
     
Install App