NOOL PAROTT
How to Make Nool Parotta (Thread Parotta) – Village Style Soft Layered Parotta
Nool Parotta, also known as Thread Parotta or Lachha Paratha, is a famous South Indian layered flatbread. Traditionally cooked in villages, it’s known for its soft, flaky texture and thread-like layers.
To make Nool Parotta, mix all-purpose flour (maida), salt, sugar, and a splash of milk. Add water gradually to form a smooth dough. Knead well for 10–15 minutes, coat with oil, and let it rest for at least an hour.
Divide the dough into small balls and roll them into thin sheets. Apply oil, then pleat the dough like a fan, roll it into a spiral, and flatten gently.
Cook each parotta on a hot tawa with a drizzle of oil until golden and crispy. Crush gently between hands to separate layers.
Serve hot with salna, curry, or chutney for a delicious village-style experience!
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