Eggless Street Food

Veechu Parotta

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Veechu Parotta, one of the recipes that I have always seen street vendors make with such an ease. Layers of the thinly rolled dough makes this very flaky and delicious flatbread that is a popular street food in Tamil Nadu.

Tilted Brush Stroke

Recipe Facts:


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Tilted Brush Stroke

Total Time

45 MIN

Tilted Brush Stroke



– 2 ½ cups All Purpose flour / Maida – 3 tablespoon Yogurt – 3 tablespoon Oil – 1 teaspoon Salt – 1 teaspoon sugar – Water - as needed to make a dough

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Steps 1-2

– In a wide bowl, add the flour, salt, sugar, yogurt and 3 tablespoon oil and mix to combine. – Slowly add water to make a dough. The dough should be very sticky and very soft.

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Steps 3-5

– Keep kneading the dough until is is very smooth. The dough will be on the softer and stickier side. – Coat with about 1 tablespoon of oil and let the dough rest for at least an hour. The longer it rests, the better it is. I let mine sit for about 3 hours. – Divide the dough into 12 equal size balls and pour the remaining 2 tablespoon of oil over the dough balls and let it rest for about 30 minutes.

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Steps 6-8

– Working with one ball at a time, roll it, stretch it as thin as possible. Liberally use oil when stretching the dough. We don't use any flour when rolling, just oil all the way. – I used the oil that I soaked the dough balls in to roll it out. – Now fold the opposite ends to bring it towards the center and then do the same to the other two ends making it a square.

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Steps 9-10

– Cook the parotta on a hot pan until it golden brown on both sides. I did not use any oil when cooking the parotta as it had enough. – The parotta can get chewier as it sits. So it is preferable to serve it as soon as it is made.

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Final Step


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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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