Why should we try this Tuticorin - Tamil Nadu Style Homemade Poricha Parotta Recipe when it is an oily dish high in cholesterol and low in fiber?
This Tamil Nadu Style Poricha Parotta is popular in Tuticorin and Thirunelveli district. Most famous shops in Tuticorin sell Kozhi set, Kaadai set, Puraa set and Mutton Chukka set. This is nothing but Poricha Parotta that is served with various gravies like Kozhi (Chicken) Gravy, Kaadai (Quail) Gravy, Puraa (Pigeon) Curry, Mutton Chukka. In Thiruneveli this Poricha Parotta is famous with a combination of Aattu Kaal (Lamb Leg) Paaya.
Try making it at home with all above said combinations and you will expertise in making Poricha Parotta
Kozhi set is my husband's favorite dish that is available in our native place Tuticorin. He loves to eat that dish often and so I prepare it at home. Of-course the taste buds will not be completely fulfill without the professional parotta masters touch. But when a homemade recipe is served with love, I hope his expectation is satisfied. As we are far away from our native place, such special dishes can only be homemade.
Number of Servings - 2 persons
Ingredients Required for Tuticorin - Tamil Nadu Style Poricha Parotta Recipe
Maida (All Purppose Flour) - 300 grams
Salt - As much as required
Sugar - 1 Tea spoon
Oil - 2 Table spoon (for dough)
Water - As much as required
Butter - 1 Table spoon (for rolling dough)
Butter - 1 Table spoon (for rolling dough)
Oil - 1 Cup (for frying)
Preparation Procedure for Tuticorin - Tamil Nadu Style Poricha Parotta
Preparing the dough is the first step.
For this take a wide open bowl and put maida flour in it. In this add salt, sugar and a tablespoon of oil. Mix all these ingredients evenly.
For this take a wide open bowl and put maida flour in it. In this add salt, sugar and a tablespoon of oil. Mix all these ingredients evenly.
Now add water and knead the dough until it is soft.
Add on some oil and knead slightly. At this stage beat the dough hard with your hands or chapathi roller. Make it into equal and small portions. I use to get 6 portions for the quantity I have mentioned.
Then use a damp cloth and cover the dough. Keep it aside for about four hours.
Rolling the dough is the second step.
At shops they roll the dough only with their hands. But as we are making it at home we can use chapathi roller to role it. But the base of the chapathi roller cannot be used because we need large working space. So I prefer to make it on kitchen top by cleaning it very well before using.
For rolling the dough, take a portion of the dough that was kept covered in damp cloth.
Apply required amount of oil on the working surface. Use the chapathi roller and make it a thin oval shaped sheet.
Now apply butter evenly over this thin sheet. After this take a knife and make slits to make the sheet like ribbons.
Then use your hands to join all the ribbons. Once you get it all together, turn it from a tip and follow making rings around. At this stage do not press very much.
Finally use your hands and spread the dough a little bit to make it round shape. At this stage your dough should look like the picture.
Work on with all balls with the same procedure and keep it ready for frying.
Frying is the last step to get your Tuticorin - Tamil Nadu style Homemade Poricha Parotta ready
For this take enough oil in a pan and heat it well on high flame.
Once the oil is hot enough, put the rolled dough that is kept ready for frying.
Simmer the flame and press on the top of the parotta. This helps in oil entering into all layers to make them fry.
Wait for the first side to turn golden color and then turn it back to the second side.
Fry it on the second side in the same way by pressing with a flat ladle and take it out.
Once you have fried a set of parottas stack them one above the other and pat them with your both hands on the sides of it. After patting all throughout, the Tuticorin - Tamil Nadu Style Poricha Parotta is ready to be served. Try chicken curry recipes for https://recipestamilnadu.blogspot.com/search/label/Side%20Dishesside dish.
At shops they roll the dough only with their hands. But as we are making it at home we can use chapathi roller to role it. But the base of the chapathi roller cannot be used because we need large working space. So I prefer to make it on kitchen top by cleaning it very well before using.
For rolling the dough, take a portion of the dough that was kept covered in damp cloth.
Apply required amount of oil on the working surface. Use the chapathi roller and make it a thin oval shaped sheet.
Now apply butter evenly over this thin sheet. After this take a knife and make slits to make the sheet like ribbons.
Then use your hands to join all the ribbons. Once you get it all together, turn it from a tip and follow making rings around. At this stage do not press very much.
Finally use your hands and spread the dough a little bit to make it round shape. At this stage your dough should look like the picture.
Work on with all balls with the same procedure and keep it ready for frying.
Frying is the last step to get your Tuticorin - Tamil Nadu style Homemade Poricha Parotta ready
For this take enough oil in a pan and heat it well on high flame.
Once the oil is hot enough, put the rolled dough that is kept ready for frying.
Simmer the flame and press on the top of the parotta. This helps in oil entering into all layers to make them fry.
Wait for the first side to turn golden color and then turn it back to the second side.
Fry it on the second side in the same way by pressing with a flat ladle and take it out.
Once you have fried a set of parottas stack them one above the other and pat them with your both hands on the sides of it. After patting all throughout, the Tuticorin - Tamil Nadu Style Poricha Parotta is ready to be served. Try chicken curry recipes for https://recipestamilnadu.blogspot.com/search/label/Side%20Dishesside dish.
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