Senkottai border parotta | How to make Senkottai border parotta

By Suhasini Naidu  |  25th Feb 2017  |  
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  • Senkottai border parotta, How to make Senkottai border parotta
Senkottai border parottaby Suhasini Naidu
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About Senkottai border parotta Recipe

Senkottai border parotta is one of the famous dish in Tamil Nadu.

The delicious and mouthwatering Senkottai border parotta is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Senkottai border parotta is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Senkottai border parotta. Suhasini Naidu shared Senkottai border parotta recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Senkottai border parotta. Try this delicious Senkottai border parotta recipe at home and surprise your family and friends. You can connect with the Suhasini Naidu of Senkottai border parotta by commenting on the page. In case you have any questions around the ingredients or cooking process. The Senkottai border parotta can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Senkottai border parotta with other users

Senkottai border parotta

Ingredients to make Senkottai border parotta

  • 2 cups maida
  • 2 tsp sugar
  • 1 tsp salt
  • ½ cup milkwater as needed
  • oil as needed

How to make Senkottai border parotta

  1. 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.
  2. 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 fleeds from one end to another end and make a spiral as shown above pic.
  3. Carefully flatten the parotta and you can see the border on top of the parotta. Heat the griddle and fry the parotta by adding little oil on both side. Turn both side and try it. Once done take it out from the griddle and immediately beat the parotta like keep it in centre of your hand and clap over the parotta. this helps to remove the air on it.
  4. 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 Tip:

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 egg ,then add it while needing the dough. 3. For egg parotta ,spread the dough on the work surface drop a egg on it and then close the corner.Fry it gridle and serve it. 4.Beating on your both hands like clipping is very important at the final stage.

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