Comments on: Ceylon Parotta | Veechu Parotta

By: chcooks

chcooks — Sun, 17 Sep 2017 16:18:12 +0000

In reply to Vanitha. Thank you so much :)

By: Vanitha

Vanitha — Wed, 13 Sep 2017 13:37:55 +0000

Wow!! Reminds me of this restaurant in Cuddalore where I had tasted one of the best "barottas"! You make it look so easy to make! I have made these with WWF but I guess to taste an authentic parotta, all-purpose flour it is! Thanks for sharing 🙂

By: chcooks

chcooks — Wed, 13 Sep 2017 06:39:05 +0000

In reply to Srividhya Gopalakrishnan. Thanks Sri :) I will jump over to your blog - been crazy busy and am not getting time at all to check my feed :) You are doing a great job with the marathon as usual!

By: chcooks

chcooks — Wed, 13 Sep 2017 06:29:47 +0000

In reply to Suneetha gr. Hi Suneetha, thanks a lot :) Unfortunately this needs maida - only then it will stretch and make a transparent layer. If you use WWF, it is impossible to get the dough to stretch without breaking as there is no gluten. However if you really want to use wwf, just roll it as thin as possible (must be easy) and then fold it :) It would still be good to taste, so no worries :)

By: Suneetha gr

Suneetha gr — Wed, 13 Sep 2017 06:12:33 +0000

Hi is it okay if use wwf, as I have only that!! This sounds and looks yumm...??