Veechu Parotta ~ plain & eggless ~ step by step recipe!

I wonder at times how this South Indian Tawa Bread got its name!
Did it acquire from Veesu ( a throw ) colloquially adapted as Veechu ?
It makes me thinking!

When I googled for this much common South Indian nan, surprisingly I ended up with a very few search results. I came across egg veechu parottas, stuffed ones and a few more but not even a single step by step whole recipe for the dish liked by many!

Posting the step by step of this one had not been easy. The oil smeared hands had to work on both the dough and the camera which made the task seriously difficult. Shanthi my on and off maid who is an expert in making parottas, helped me with the challenging veechu/veesu part. I wanted her to make me do the rest to inspire even the beginners!

I was much prompted to post this considering the google searchers who will definitely be in need of the recipe.

The ingredients are the same as the other Parotta (we call it surul /spiral parotta); flour, oil water and salt and so as the kneading and standing part. The difference calls in the folding after the veechu / veesu / throw!

Plain Veechu Parotta (eggless)

Yields 15
Serves 4-5

You need:

Maida / All purpose flour- 1/2 kg
Milk ( I use it instead of water)- 2 cups, more or less coz it depends on the quality of the maida
oil- 2 tsps, while kneading the flour
salt- 1 tsp
Oil- 1/4 cup for smearing the balls and drizzling while cooking (you may not use up fully)

Step by step method:




Sift maida to ensure there aren't any impurities (esp if you reside in India :))




Knead maida using milk/water, salt and oil (2 tsps)




 to a soft dough.




Let it stand for at least 2 hours. I made it rest for 5 full hours which gave the best results!




After 5 hours, take it out and knead on a smooth, clean oiled surface.




Pinch out into equal sized balls with your fist.Oil smeared fist makes the job easier.




Well, now you can see the 15 balls, which I could successfully 'fist' out ;). Smear oil over them.




Roll out each into thick pooris smearing oil liberally. Stack them as you see..




Roll out pooris as thin as you can. It's definitely not easy coz the dough springs back in.




 Now comes the 'Veechu' part. Throw out as you see, (ahh.. I'm losing words of explanation here cos I failed to do it ;))




once or twice to get thin sheet..




and even thinner. Don't worry if it gets torn here and there. Fold one side




followed by the opposite side




the other end




and the fourth end making it perfect!




Maida and oil makes the rolled out dough spring in further. So throw 3 at a time and cook immediately. The pooris are kept ready for this purpose of quick work!

Drizzle oil, liberally, while they bubble up, on the hot tawa..




Cook the other side. Do not turn them over and over as harder parottas would result.




Return them to your oil smeared counter and give them a quick press with your palms on the sides. This is just to separate the layers.

Serve hot with Vegetable Khurma or any curry of your choice.

IF YOU ARE LOOKING OUT FOR THE SURUL / SPIRAL PAROTTAS, CLICK HERE FOR THE STEP BY STEP RECIPE 

 Friends, please feel free to let me know whether the pictures open up well in this post.
 I'm receiving feedback lately that they don't or takes lots of time to show up.
Was wondering  since I have almost two dozens of  'em here! :)

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