coin parotta recipe | coin paratha recipe | malabar paratha recipe | parotta recipe with step by step process - coin parotta is a delicacy from the state of Karnataka. it is a layered flaky flat bread that one of the most popular street food in south indian.
in addition i would like to share some of my other indian bread recipes from my blog. it mainly includes, aloo pyaaz paratha, methi makka paratha, puffy pooris, restaurant style bhature, kerala parottas etc.
ingredients for coin parotta or coin paratha :
- all purpose flour (maida) - 2 cup
- powdered sugar - 1 tsp
- salt - as per taste
- water - as required, to knead
- oil - ½ cup (for kneading dough and roasting)
directions for coin parotta or coin paratha :
- take a bowl, add all purpose flour, salt, sugar, 2 tbsp oil and mix well.
- add water as required to knead a soft dough and knead the dough for 5-10 minutes.
- cover with a moist cloth and keep aside for 2 hours.
- after 2 hours, divide the dough into equal balls. grease with some oil and cover it.
- rest the dough balls for 5-10 more minutes.
- take the dough ball and roll it in a small circle of about 2 to 3 inches in diameter.
- transfer the small circle to a plate and apply oil on top of each rolled circle.
- keep stacking the small circle paratha, one on top of the other and apply oil on top of each rolled circle.
- rest the small circle paratha on the plate for 10 minutes.
- grease the working surface with oil.
- take a small rolled circle and place it on a flat surface. Roll this small circle paratha into a large paratha and grease some oil.
- method 1 -
- start by creating pleats by folding with the help of fingers.
- try to stretch the pleated dough as much as possible.
- now roll the pleated dough like a swiss roll.
- make sure to secure the end by pressing gently.
- method 2 -
- start by gathering the dough in one corner and create a spiral.
- now roll the pleated dough like a swiss roll.
- make sure to secure the end by pressing gently.
- repeat this process with all the remaining small dough circles. cover with wet cloth and rest the spirals for five minutes.
- take a spiral ball and grease the working surface with oil and spread spiral ball into a paratha of 2-3 inches with the help of hands.
- heat a tawa and place the parottas on a hot tava or griddle.
- when one side has partly cooked, flip the parotta.
- now drizzle about 1 tsp of oil or clarified butter on the partly cooked part.
- flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the coin parotta.
- spread some oil or clarified butter on this side too.
- press it down with a spatula.
- flip again once or twice till both the sides of coin parotta are cooked properly.
- now remove the paratha from heat.
- make all coin parotta or coin parathas this way.
- now your coin parotta is ready to be served.
- serve this yummy coin paratha with any indian vegetable or lentil curry or dal or any curry.
recipe card for coin paratha recipe | malabar paratha recipe :
coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe
Prep time
Cook time
Total time
coin parotta recipe | malabar paratha recipe with step by step process - it is a delicacy from the state of Karnataka. it is a layered flaky flat bread that one of the most popular street food in south indian.
Author: Garima Rastogi (Garu's Kitchen)
Recipe type: bread
Cuisine: Karnataka
Serves: 7-8 parottas
Nutrition:
Serving size: 1 parotta
Calories per serving: 139 cal
Fat per serving: 6 g
Serving size: 1 parotta
Calories per serving: 139 cal
Fat per serving: 6 g
Ingredients :
- all purpose flour (maida) - 2 cup
- powdered sugar - 1 tsp
- salt - as per taste
- water - as required, to knead
- oil - ½ cup (for kneading dough and roasting)
Instructions :
- take a bowl, add all purpose flour, salt, sugar, 2 tbsp oil and mix well.
- add water as required to knead a soft dough and knead the dough for 5-10 minutes.
- cover with a moist cloth and keep aside for 2 hours.
- after 2 hours, divide the dough into equal balls. grease with some oil and cover it.
- rest the dough balls for 5-10 more minutes.
- take the dough ball and roll it in a small circle of about 2 to 3 inches in diameter.
- transfer the small circle to a plate and apply oil on top of each rolled circle.
- keep stacking the small circle paratha, one on top of the other and apply oil on top of each rolled circle.
- rest the small circle paratha on the plate for 10 minutes.
- grease the working surface with oil.
- take a small rolled circle and place it on a flat surface. Roll this small circle paratha into a large paratha and grease some oil.
- method 1 - start by creating pleats by folding with the help of fingers.
- try to stretch the pleated dough as much as possible.
- now roll the pleated dough like a swiss roll.
- make sure to secure the end by pressing gently.
- method 2 - start by gathering the dough in one corner and create a spiral.
- now roll the pleated dough like a swiss roll.
- make sure to secure the end by pressing gently.
- repeat this process with all the remaining small dough circles. cover with wet cloth and
- rest the spirals for five minutes.
- take a spiral ball and grease the working surface with oil and spread spiral ball into a paratha of 2-3 inches with the help of hands.
- heat a tawa and place the parottas on a hot tava or griddle.
- when one side has partly cooked, flip the parotta.
- now drizzle about 1 tsp of oil or clarified butter on the partly cooked part. f
- lip again and this time this side has to be cooked more than the previous side. you will see brown spots on the coin parotta.
- spread some oil or clarified butter on this side too.
- press it down with a spatula.
- flip again once or twice till both the sides of coin parotta are cooked properly.
- now remove the paratha from heat.
- make all coin parotta or coin parathas this way.
- now your coin parotta is ready to be served.
- serve this yummy coin paratha with any indian vegetable or lentil curry or dal or any curry.
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