whole wheat parotta recipe, godhumai parotta recipe

Recipe for how to make Whole wheat parotta Kerala style made with just 100% whole wheat flour. Tamil style godhumai parotta recipe.

While the regular Kerala style Malabar parotta is a very popular recipe on my site, there has always been a lot of requests from you all for whole wheat parottas / Godhumai maavu parotta. Here is my version of parottas made with 100% whole wheat. These parottas are easy to make and comes out super flaky. This recipe has eggs and dairy. If you do not eat eggs / dairy, just skip it and you will still land up with decent whole wheat parottas. These parottas keeps well without drying up after making. A perfect recipe for a weekly indulgence.

Here is how to do Whole wheat parotta.
Take a big bowl and add in the whole wheat flour (atta / godhumai maavu). Also add in the salt, baking powder, sugar, egg and milk.
Note: If you want to make it eggless, just omit the egg. Baking powder is essential for getting the light and flaky texture in this parotta. Do not omit that.

Slowly add water and make it into a soft dough. The consistency should be the same like chapati dough. Knead briefly for two minutes.

Apply a teaspoon of oil to the dough. Cover and keep aside for fifteen minutes.

After the rest, form dough balls the size of a golf ball.

Dust the balls generously in flour and roll it into a thin disk.

Brush a thin layer of ghee on top of the rolled dough disk.

On top of the ghee, sprinkle some flour. Generously sprinkle flour. Gently spread the flour evenly on the disk. This flour will help later on in keeping the parotta layers separate.

Starting from one end, gather the edges and start rolling. Just roll the disk from one end to another. Roll the dough into a log.

Once the disk is rolled into a log, start from one end and roll again to form a spiral.

Tuck the end of the spiral at the bottom so it does not separate later on.

Dust the spiraled dough generously in flour and gently roll again to form a disk. The disks need not be thick. It should be slightly thicker than chapati dough. That is all. So do not roll it very thick. Try to be gentle while rolling and do not press very hard as keeping the layers intact is very important.

Heat a skillet till hot. We will be cooking the parottas in medium heat. Place the rolled parotta on the hot skillet. Cook for 10 seconds on one side. Sprinkle oil on the top.

Flip the parottas and sprinkle oil again.

Flip again. Cook the parottas till both the sides are golden.

Remove the parottas from heat. Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).

Flaky and fluffy 100% whole wheat – godhumai parottas are ready to be served.

Serve hot with any of the following side dishes.
Vegetable Paya
Chicken Salna
Vegetable Kurma
Kozhi Saaru
Srilankan Chicken Curry
Kongunad Kozhi Kuzhambu

whole wheat parotta recipe, godhumai parotta recipe

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★★★★★

5 from 1 reviews

• Author: Suguna Vinodh
• Prep Time: 30m
• Cook Time: 15m
• Total Time: 45m
• Yield: 10-12 parottas 1x

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Description

Recipe for how to make Whole wheat parotta Kerala style made with just 100% whole wheat flour. Tamil style godhumai parotta recipe.

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Scale 1x2x3x

Ingredients

• 2 cups whole wheat flour – atta (500 ml) plus a little extra for shaping parottas
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 1 egg
• Water to knead
• 2–3 tablespoon ghee for shaping the parotta
• 2–3 tablespoon vegetable oil for cooking the parotta

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Instructions

• Take a big bowl and add in the whole wheat flour (atta / godhumai maavu). Also add in the salt, baking powder, sugar, egg and milk. Slowly add water and make it into a soft dough. The consistency should be the same like chapati dough. Knead briefly for two minutes. Apply a teaspoon of oil to the dough. Cover and keep aside for fifteen minutes.
• After the rest, form dough balls the size of a golf ball. Dust the balls generously in flour and roll it into a thin disk. Brush a layer of ghee on top of the rolled dough disk. On top of the ghee, sprinkle some flour. Generously sprinkle flour. Gently spread the flour evenly on the disk. This flour will help later on in keeping the parotta layers separate.
• Starting from one end, gather the edges and start rolling. Just roll the disk from one end to another. Once the disk is rolled, start from one end and roll again to form a spiral. Tuck the ends at the bottom so it does not separate while rolling. Rest the spirals for 10 minutes.
• Dust the spiraled dough generously in flour and gently roll again to form a disk. The disks need not be thick. It should be slightly thicker than chapati dough. That is all. So do not roll it very thick. Try to be gentle while rolling and do not press very hard as keeping the layers intact is very important.
• Heat a skillet till hot. We will be cooking the parottas in medium heat. Place the rolled parotta on the hot skillet. Cook for 10 seconds on one side. Sprinkle oil on the top.
• Flip the parottas and sprinkle oil again. Flip again. Cook the parottas till both the sides are golden.
• Remove the parottas from heat. Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
• Flaky and fluffy 100% whole wheat – godhumai parottas are ready to be served.