Coin Porotta | Small Porotta

Coin Porotta has been a trending recipe in social network sites lately. This is a tasty and very filling South Indian delicacy, very popular with street food vendors. I had tasted it once with a bowl of spicy mutton curry and the heavenly taste still lingers on my taste buds. The uniqueness of the dish is the size and hence the term ‘Small Porotta’. Another difference is that in Coin Porotta there is no inclusion of wheat flour like other porottas, only all purpose flour is used here. The coin shaped porotta is a trend setter and you will discover teenagers especially kids falling for it. The soft and flaky Coin Porotta requires just two basic ingredients but it tastes simply superb. Parottas have their own significance in South Indian Cuisine and is commonly enjoyed with all classes of people with any spicy gravy of their choice. Vegetarians prefer chana masala or vegetable kuruma with Coin Porotta. Coin Porottas are usually economical and sold as a hot favorite with thattukadas.

Small Porotta can be easily prepared at home and requires no difficult procedures like waving around etc. commonly noted while preparing the usual porottas. This is wholesome and filling dish and provides enough energy and stamina. Follow the steps carefully as illustrated below and you will definitely end up with the softest and flakiest Coin Porotta. Coin Porotta has a welcoming texture and the small size looks comfortable. Knead well and make sure that the dough is smooth enough. Add water slowly and it should never exceed the limits. Watery dough is difficult to roll out and you lose the texture if you add too much additional flour. You can explore a well detailed Coin Porotta here that can be easily prepared at home. Enjoy the awesome dish.

Coin Parotta Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Main Course

Cuisine Kerala, south indian

Servings 7 People

Ingredients

  

1x2x3x

• 3 cups All purpose flour(Maida)
• As reqd Salt
• Ghee
• Oil
• Water as required

Instructions

 

• First in a large mixing bowl take 3 cups maida, 1 tbsp sugar, 1 tsp salt and 2 tbsp ghee. Now add water and start to knead the dough. Add water slowly and knead to a smooth and soft dough. Further, add 2 tbsp oil, cover and rest for 1 hour.
  
• Knead until the dough absorbs all the oil. Now make small sized balls out of that dough and apply that oil ghee mix all over that. Keep for 15 minutes.
  
• Now take the ball and roll gently, apply some oil and pull and spread as thinly as possible.
  
• Cut into thin strips using a sharp knife.
  
• Bring together the strips and pull slightly. Now roll spiral, making sure all the strips are intact with greased hand, pat and spread the dough. Roll slightly thick, making sure the layers are intact.
  
• Heat and grease the tawa on medium flame with ghee or oil. Cook on medium flame until the base is cooked. Flip over and spread ½ tsp oil. Cook on medium flame until both sides turn golden brown. Crush the parotta gently, this helps to separate the layers.
  
• Finally, enjoy kerala parrota with chicken curry.
  

Notes

You can visit this link Kizhi Parotta.

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