Layered Parotta

I like long car journey’s, … becoz we get to stop at Dhabas for lunch and dinners 🙂
I enjoy Dhaba food, esp, sitting on the cots and having garma garam food and lassi :), and one of my favorite is the parotta, which is served with some gravy or dal.
Once me and my mom, observed the way the cook at the dhaba, works on the dough and tried at home, but it was never a success.
Recently I have come across this blog here, which showed the step by step process. This has come out very well, just like the parottas, made by a profi.

Maida: 2 cups
Sugar: 1 tsp
Salt: to taste
Luke warm water: as needed
Oil: while kneading(1Tbsp) and while rolling(as needed).
Eggs: 1 (optional)

How I did it:

  1. Mix all the dry ingredients in a big bowl and add eggs(if using).
  2. Knead to form soft dough adding sufficient water and oil.
  3. Cover with a wet muslin cloth and keep it aside for 1 hr.
  4. Divide the dough into equal portions of size of a small.
  5. Take a portion and apply some oil on it.
  6. On a flat platform apply some oil and roll out the portion to the maximum, as thin as possible and do not worry about the shape.
  7. Now fold it, just like making pleats of a saree, and roll it spirally.
  8. Repeat this step for all the portions.
  9. Heat the tawa, and roll out each portion in the shape of a roti and fry on hot tawa on both side, applying little ghee or oil.
  10. Serve Hot!

Porotta with AlooGobi
Parotta, served with AlooGobi

Aloo Gobi:
Aloo: 4 big, chopped
Gobi: 1 medium, chopped into medium florets
Onions: 2
Ginger Garlic paste: 1 Tbsp
Garam Masala: 1 tsp
Green Chillies: 4, slit length wise (adjust accordingly)
Haldi: 1/2 tsp
Salt : to taste
Corriander: 1 small bunch, chopped
For Tadka:
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Dry Red Chillies: 2
Oil: 2 Tbsp


  1. Heat oil in a kadai, and add the ingredients for Tadka.
  2. Add Onions and green chillies, and fry till golden.
  3. Add ginger garlic paste and haldi and fry for few more mins.
  4. Now add aloo and gobi and salt and cook covered for 10 mins.
  5. Add Garam Masala, and cook for few more mins till done.
  6. Garnish with corriander and serve hot!

AlooGobi with Parotta

AlooGobi with Parotta

And the Verdict:
It is long, time consuming process, but the end result is very satisfying… its worth all the hardwork done 🙂


59 thoughts on “Layered Parotta with Aloo Gobi”

  1. Nothing like the Parotta to make you feel all warm and cozy, yes the highlight of any long road trip. The aloo gobi looks tasty hmmm.

  2. ehmm…tamil nadu parotta is our all time favorite…my daughter likes this with paneer butter masala…both are looking yummy!

  3. I never had Porotta at a Dhaba before, is this served at Dhabas in South of India ? Should make it a point to vivt if I am down there.

    But we do have layered porottas elesewhere. Yours look so perfect, I have never made at home

  4. Cinnamon… you got such perfect looking parottas. My dad makes these very well but from what I’ve seen it’s very time-consuming and uses a LOT of oil so never really attempted it. But your recipe only uses 1 tbsp – that’s very good!

  5. Cinnamon……These Parottas are usually made in South India….Ur Parottas look lovely dear…..and the Alu-Gobi curry too….I can almost smell the fragrance here 🙂

  6. i so agree with you on dhaba food – my husband’s a big fan of parottas.

    cynthia also has a method posted on her blog that gives the layered parotta i have ever tasted (at home that is)

  7. I truly agree with u Spanz, Dhaba food is so tasty and filling and with common ingredients. It seems you have quiet easily mastered the layering technique.

  8. me too make like this..But the original method is too hard than this..So I ended up making like this..love this with green peas or chicken..

  9. Dear Cinnamon,

    Even I fondest memory is the “Poori and Bhaji” which I ate at a roadside Dhaba while on my way to “Basara” – a place here in Andhra Pradesh, that too at the age of 10. hehe.. Love the parottas dear and the gobhi florets look so cute.. 😀

  10. Wow, you made layered parottas… That is awesome… I have to try these too, I absolutely love parottas but have been depending on the super oily frozen ones to satisfy the cravings… Time to take matters into my own hand… Yours look perfect!

  11. ISG, ya, parotta is very comforting!
    Valli, paneer butter masala, make a great combi with parottas!!
    Asha, Thank You dear!
    Sia, even I cant roll a round chapathi, but for parotta, shape doesnt matter… so just go ahead 🙂
    Sandeepa, yeah, this is famous in Dhabas in SOuth India.. a must try!!
    Laavanya.. it does take lot of oil dear, that 1 tbsp is for kneading, we need lot more whiling rolling it out. I corrected my post 🙂
    Raaga, thank you.
    Sirisha, Thank you dear…
    Bindiya, Thanks 🙂
    Lakshmi, Dhaba food is almost everyone’s fav 🙂 Have not checked Cynthia’s yet.. have to now 🙂
    TBC, Thank You 🙂
    Padma, I though it was difficult seeing the process, but its quite easy, though its time consuming 🙂
    Seena, ya, i have seen the dhaba cooks make it in a different way… that is far more difficult 🙂
    Sunita..thank You
    Pooja, try it, and do let me know, how it came out!!

  12. Siri, Dhabas poori bhaji is also very delicious 🙂 I am glad to see that its not only me, but many who love dhaba food 🙂
    Sig,do try them, its worth 🙂

  13. you have done a beautiful job with those porotta. My friend gave me the tip of using egg in the batter and I trusted him mainly coz he owns a restaurant 😀


  14. Wow! your parotta looks so professional…too good! and the combo rocks! 🙂 Can the parotta be made with wheat flour too ?

  15. Rina, thank You!
    Mishmash, ya adding egg to the batter, gives a good result!
    Tee,u can mix maida and wheat flour in 2:1 combination. But only wheat flour does’nt give the good result.

  16. Wow they just look great. I am also going to try this one. I have seen before the recipe in Anitas blog but never dared to make them. But now that you tried and it looks so good , i might also give it a try
    Me too love Dhaba food. I think they are the best. No 5 star hotels can match them 🙂

  17. I tried this parotta once but it needs a lot of oil right. I love this parotta, your gobi pics look soooooo yummmmyy!! make me drool!

  18. when you look at the pros you think it is so easy…then you go home and try it out..and well..you realise that it is an utter flop!! happened to me a couple of times :)..love the parotta and it looks like a pro made it too..

  19. ooh, don’t they look so soft and delicious! would love one of those for supper and the aloo gobi looks great, too! 🙂

  20. Nice one Cinnamon! I thught this would need a lot of butter or ghee for the dough, but doesn’t look like it..that’s cool! will def try it sometime:D

  21. Wow. Just wow. This recipe is in my to-do list for months now. Vineela of Vineela’s cuisine tried and posted about this. It was then I bookmarked it.. Hmmm.. Someday.

  22. delicious Kerala Porottas! would love to have them with mutton kurma.. :))

    i have tagged you for Fantastic Four Meme. please do take it up…

  23. The Porottas look so good. After having frozen ones I am sure this is a welcome change. I am not a fan of long time consuming things, but this is an exception. have to try it .

  24. Your parotta reminded me of the ones I used to have at my mom’s place. We had a cook who made this so well. Now I don’t have any contact with her. I’ve always thought that if I ever see her again I should get the recipe. Anyway, I was happy to see yours. Thanks for sharing this.Aloo gobi looks great too.

  25. hmmm! good on you! I am yet to reach this stage of making parottas..some day I will!! mine always turns hard..chapatis or any of its siblings!!!

  26. Hey this is yummy….will try it soon 🙂 and also let you know how they turned out…:D

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