Nool Parotta recipe step-by-step pictures. Web popular String Parotta Recipe is that this Nool Parotta. That is Made using plain flour, salt, sugar, oil and water. A cool technique is applied to create this soft and flaky flatbread.
Nool Parotta Recipe
I would like you to make this Paratha for a really very long time. I actually have seen many videos and Instagram reels for this Paratha recipe which inspired me to create my very own version. Made this recipe couple days back and it turned out near to perfect.
About Nool Parotta Recipe
Nool Paratha Recipe is made like regular paratha dough except it has the technique for creating the flaky thread like layers. It’s popular recipe in and around Kerala. The soft and flaky paratha pairs amazing with chicken Salna, egg Salna or Veg Salna.
Creating the high quality thread like layers is pretty easy. All you wish is a pizza cutter. Just swipe them forwards and backwards to create the layers. There are few steps to be followed for this recipe. Which I actually have mentioned clearly within the recipe.
More Paratha Recipes,
Pheni Paratha
Malabar parotta
Lacha Paratha
Ingredients for Making Nool Parotta Recipe(String Parotta Recipe)
- 3 cups All purpose flour
- 2 tsp Salt
- 1 tbsp Sugar
- 1 cup Warm Milk
- 2 tbsp Oil + Extra for cooking
How you can Make Nool Parotta Recipe(String Parotta Recipe)
Making the Dough
Start by making the dough. Take warm milk, sugar, salt and a pair of tbsp oil in a bowl. Mix well. Add in flour and begin mixing with a spoon after which knead for 10 mins to create soft and supple dough. Apply 1 tsp oil over the dough and canopy with a moist towel. Leave the dough to rest for 4 to six hours.
Shaping the Dough
Now divide the dough into 6 to eight equal balls. Shape the portions into smooth balls. Cover again and let the dough ball rest for 10 mins.
Rolling
Take one portion of dough on a piece surface. Don’t apply oil on the work surface, else you won’t get a grip. Take your rolling pin and roll the dough right into a thin sheet like.
Creating the Layers
Now use your pizza cutter to roll over the sheets forwards and backwards to create thin strips. Be sure that the threads are as thin as threads. Now use a bench scraper or knife and scrape the cut threads to at least one long rope like. Roll it on to itself. Apply oil on top and let it rest for 30 mins to 1 hour. Now take a paratha and flatten it with hands or rolling pin. Make it barely thin.
Cooking & Serving
Heat a dosa tawa. Place paratha on the new tawa. Cook for few seconds on one side. Flip over, apply oil over paratha. Flip over and cook on each side till light golden. Remove and crush the paratha with each hands while it remains to be hot. Serve hot with any gravies.
📖 Recipe
Nool Parotta Recipe | String Parotta Recipe
Nool Parotta recipe step-by-step pictures. Web popular recipe is that this Nool Parotta. That is Made using plain flour, salt, sugar, oil and water. A cool technique is applied to create this soft and flaky flatbread.
Notes
- Be sure that you knead the dough and leave it rest for 4 to six hours. The longer you rest the dough the more soft the paratha is.
- Roll the dough into thin sheets. The thinner the sheets are the flakier the paratha.
- Using pizza cutter is straightforward way for making thread like strips. Should you don’t have pizza cutter, use knife to chop as thin as possible.
- After the paratha is cooked, crust it very well to reveal the flakiness which we created.
Nutrition Facts
Nool Parotta Recipe | String Parotta Recipe
Amount Per Serving (1 paratha)
Calories 260
Calories from Fat 18
% Each day Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Cholesterol 5mg2%
Sodium 792mg34%
Potassium 128mg4%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 66IU1%
Calcium 60mg6%
Iron 3mg17%
* Percent Each day Values are based on a 2000 calorie eating regimen.
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Nool Parotta Recipe Step by Step Pictures
Start by making the dough. Take warm milk, sugar, salt and a pair of tbsp oil in a bowl. Mix well. Add in flour and begin mixing with a spoon after which knead for 10 mins to create soft and supple dough. Apply 1 tsp oil over the dough and canopy with a moist towel. Leave the dough to rest for 4 to six hours.
Now divide the dough into 6 to eight equal balls. Shape the portions into smooth balls. Cover again and let the dough ball rest for 10 mins.
Take one portion of dough on a piece surface. Don’t apply oil on the work surface, else you won’t get a grip. Take your rolling pin and roll the dough right into a thin sheet like. Apply oil over the sheets.
Now use your pizza cutter to roll over the sheets forwards and backwards to create thin strips. Be sure that the threads are as thin as threads.
Now use a bench scraper or knife and scrape the cut threads to at least one long rope like. Roll it on to itself.
Apply oil on top and let it rest for 30 mins to 1 hour. Now take a paratha and flatten it with hands or rolling pin. Make it barely thin.
Heat a dosa tawa. Place paratha on the new tawa. Cook for few seconds on one side. Flip over, apply oil over paratha. Flip over and cook on each side till light golden.
Remove and crush the paratha with each hands while it remains to be hot. Serve hot with any gravies.
Suggestions & Tricks
- Be sure that you knead the dough and leave it rest for 4 to six hours. The longer you rest the dough the more soft the paratha is.
- Roll the dough into thin sheets. The thinner the sheets are the flakier the paratha.
- Using pizza cutter is straightforward way for making thread like strips. Should you don’t have pizza cutter, use knife to chop as thin as possible.
- After the paratha is cooked, crust it very well to reveal the flakiness which we created.
Incessantly Asked Questions
How you can Make Soft Parotta?
- Make and knead the dough for at the least 5 to 10 mins till it’s soft and supple.
- Let the dough rest for at the least 4 to six hours before making the parotta.
- The parotta needs to be rolled very thin for getting string like layers.
- Use pizza cutter and cut the rolled paratha into thin strips, the thinner the strips the flaky the parotta is.
Side dish for Paratha
Be sure that you check my collection of Side dishes.
Parotta Salna
Chicken Salna
Veg Salna
Egg Salna
If you could have any questions not covered on this post and in case you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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