Senkottai border Parotta Recipe

Senkottai border parotta is one of the famous dishes in Tamil Nadu. Parotta with salna my favourite and whenever I make parotta at home, i will make the veg salna as a side dish. This border parotta first time am trying and came out well. The speciality of Border Parotta is that the top layer of the parotta looks like border ie, how we keep border for saree so that name called border parotta. This is not like common paraotta recipe, but this is super fluffy in texture and taste delicious. No need to keep for a longer hour to make it and also i will say this is low-calorie parotta because i didn’t use a lot of fat or oil to make it. I didn’t use an egg to make the parotta dough softer but if you like to use then use it.Parotta is fondly called by different names, taste and shape in different places. Veeranur border Parotta in Sencottah, Ambasamudrum Kal Parotta, Virudhunagar Ennai (oil) parotta, Panchu Parotta of Theni, Uttamapalayam Inippu Parotta, Veechu parotta, Sankarankoil Kothu Parotta, Thanjavur Shanthi Dalda Parotta, Patambi Parotta, Natham Ennai Parotta like addresses the name plenty.

How to make Soft and Layered Border Parotta , step by step instructions,

Mix maida, salt, sugar in mixing bowl.Then add milk and mix well.Prepare a soft and sticky dough by adding enough water and rest it for 30 mins.

Apply oil on a work surface and make big lemon sized balls. Touch the oil in the hand and spread thinly, the parotta on the work surface. fold it like the saree fleds from one end to another end and make a spiral as shown above pic.

Carefully flatten the parotta and you can see the border on top of the parotta. Heat the griddle and fry the parotta by adding a little oil on both side. Turn both sides and try it. Once done take it out from the griddle and immediately beat the parotta like keep it in the centre of your hand and clap over the parotta. this helps to remove the air on it.

Serve hot parotta with salna or parotta with kurma or simply with sugar. I hope this parotta recipe will help you to make soft parotta.

My fav is Parotta salna what is yours???

Let’s see a quick recap of Parotta Recipe,

Tips to get Layered Parotta or egg Parotta,

1. Add oil at each stage, like while resting the parotta, making the border and frying, apply oil on your hand too.

2. If you want to add an egg, then add it while needing the dough.

3. For egg parotta, spread the dough on the work surface drop an egg on it and then close the corner.Fry it griddle and serve it.

4.Beating on your both hands like clipping is very important at the final stage.

Try this Parotta Recipe and enjoy your dinner!!!