Coin Parotta
- 65 min
- not spicy
- Serves 4
Coin parotta, small layered Tamil Nadu parottas of maida dough, coiled and cooked on a tawa. Mild and vegetarian, makes 12, about 65 minutes plus resting.
Ingredients
Maida500 grams
Salt2 tsp
Sugar1 tsp
Water, For Kneading300 ml
Oil7 tbsp
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 835kcal | 3340kcal |
| Protein | 13g | 53g |
| Carbohydrate | 101g | 405g |
| Fat | 40g | 162g |
| Fibre | 3.6g | 14g |
| Sugar | 1.5g | 6g |
Method
Add maida, salt and sugar to a wide bowl. Pour in the water little by little and bring it together into a soft dough. Knead for 5 minutes until the dough is smooth and slightly sticky.
Add 2 tablespoons of oil and knead for 3 minutes until the dough feels soft and stretches easily. Cover and rest it for 1 hour.
Pour another 2 tablespoons of oil over the dough. Knead for 2 minutes until it becomes very soft. Divide it into 12 equal balls and coat each ball with oil.
Spread some of the shaping oil on a plate and place the dough balls on it. Coat the tops with a little more oil and cover them. Rest for 30 minutes until the balls stretch without tearing.
Take one ball and flatten it with your fingers. Stretch it on a lightly oiled surface into a thin sheet and dust it with a little maida. Pleat the sheet into a long strip, coil it into a small round and flatten it gently.
Repeat with the remaining dough balls, shaping each of the 12 balls into a coil—about 2 minutes per ball. Roll each coil lightly into a small, thick parotta without pressing out the layers.
Heat a tawa on medium flame for 2 minutes. Place a batch of parottas on it and cook for 1 to 2 minutes until light brown spots appear. Apply a little cooking oil, turn them over and cook for another 1 to 2 minutes until both sides are golden and the centres are cooked.
Cook the remaining parottas in batches for 3 to 4 minutes per batch, about 15 minutes in total. Cook until both sides are golden and the centres are cooked. Stack 3 or 4 parottas, let them cool briefly until safe to handle, then press the sides gently to separate the layers.
Before you start
- How long does Coin Parotta take?
- 1 hour 5 minutes from start to finish. That is 40 minutes of preparation and 25 minutes of cooking.
- How many people does Coin Parotta serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Coin Parotta vegetarian?
- Yes. No meat, no fish and no egg.
- Is Coin Parotta spicy?
- No, it is not spicy.
- What do I need to make Coin Parotta?
- 500 grams Maida, 300 ml Water, 2 tbsp Oil, 2 tsp Salt, 1 tsp Sugar, and a few more listed on this page.
- Do I need a pressure cooker for Coin Parotta?
- No, it is cooked in an open pot.
- How many calories are in Coin Parotta?
- About 835 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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