Dum Parotta | Chatti Parotta | Clay Pot Porotta Recipe
Dum Parotta is a flavorful and indulgent South Indian dish that originated in Kerala. It is a variation of the traditional parotta, where the dough is prepared with all-purpose flour (maida) and a combination of oil and ghee, resulting in a soft and layered flatbread.
The unique aspect of Dum Parotta lies in its cooking method. The parotta is cooked in a dum-style process, which involves slow cooking with even heat. Traditionally, the parotta is wrapped in a banana leaf or aluminum foil, allowing the flavors to infuse and the juices to be absorbed, resulting in a more flavorful and aromatic dish.
Dum Parotta is often served with a variety of meat gravies or curries, such as chicken, mutton, or beef. The parotta is torn into small pieces and mixed with the rich and flavorful gravy, creating a delicious combination of textures and tastes. The slow-cooked parotta absorbs the flavors of the gravy, making each bite a burst of savory goodness.
In addition to the meat-based options, there are also vegetarian versions of Dum Parotta, where the parotta is paired with vegetable curries or gravies. This makes it a versatile dish that can cater to different dietary preferences.
Dum Parotta is enjoyed as a main course dish and is often served in restaurants, street food stalls, and homes across South India. Its distinctive taste, soft texture, and aromatic flavors make it a favorite among food enthusiasts looking for a satisfying and flavorful meal.
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Ingredients
- Parotta - 6 nos
- Chicken Fry - 6 pcs
- Mutton Curry / Beef Curry - as needed
- Boiled Eggs - 2
- Fried Onion - one cup
- Coriander Leaves - 3 tbsp (chopped)
- Mint Leaves - 3 tbsp (chopped)
Instructions
- In a clay-pot, layer 3 parottas, pour enough mutton / beef gravy. Add chicken fry, sprinkle some coriander leaves, place the boiled eggs, sprinkle some fried onions on top and continue the process.
- Cover the clay-pot with banana leaf and dum cook for 10 minutes on low flame. Dum Parotta is ready. Serve hot.
