Every food enthusiast has a list of all the yummy dishes they want to try out. In India, one of the most famous dishes is Parotta which is made in various ways across the country. Among the wide varieties of parottas, there are Nool Parotta, Bun Parotta and Ceylon Parotta. But one of the most favourite ones is Thoothukudi Poricha Parotta (fried Parotta), which has a distinct taste and will leave your tastebuds tingling with joy.
In Tamil Nadu’s Thoothukudi, you can find Poricha Parotta shops on almost every street you turn to. This deep-fried parotta is found majorly in places like Tirunelveli, Thoothukudi and Virudhunagar. However, depending on the locality, the taste of these parottas will vary slightly. But once you taste Thoothukudi’s Poricha Parotta, you will be stunned by its delicious taste and flavour quotient.
If you want to make this at home, then here is a simple recipe-
First, mix refined flour (maida) with oil and salt and then knead it with water. Let it rest for half an hour. The next step is to divide the dough into small balls and then coat it with oil. Cover it once again.
As the maida rests, the oil gets soaked in and later tossed on a flat stone. The Parotta dough is further flattened by hand to give a certain size and shape and then is deep-friend in boiling oil. Keep flipping it until it turns a beautiful shade of golden brown.
Once the Parotta is deep-fried, it is quickly taken out and patted on all four sides. This step makes it the Thoothukudi Poricha Poratta, which is crispy yet has a soft texture.
In an interview with Local18, a Porcha Parotta master, Sathyasingh shared, “I have been working as a master for 25 years. When it comes to Thoothykudi, the fried Parotta is very famous.” He said that for every 10kg of flour, a gram of salt and two and a quarter litres of water must be added and kneaded till soft.
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