Parotta making is an art. The flour needs to be kneaded in a specific way to get the elasticity right. You should throw the parotta correctly and swirlp it up. The purpose of beating it up is bring out the flakiness and it absorbs the gravy better.
Crushing the parotta like that brings out the layers inside otherwise it wil be one big fat chunk hard to eat, so crushing makes it easy with thin layers also when gravy is poured it will soak in it and easy to break the bread
The idea of a parotta (flat bread) is the flakiness and easy to eat when having vegetable or meat dishes. It's extremely delicious and awesome. Cheers from India 🇮🇳.
True that we are one huge family, but we were brainwashed to see each other differently and I’m happy that TH-cam and other social media platforms are opening our eyes again ❤️❤️❤️❤️
They are from South India, and they got that guy from another town, they heard that he is an expert at making Paratha's, which have the flakey layers which make them taste so good.
What’s special about this parota is that the inside layer are soft and thin and when we eat them with curry they immediately soak up the juices and it’s simply heaven in mouth The crispy flaky soft chewy juicy parata with curry
This food is very common from Tamil Nadu and Kerla states of India, from where I come from. We beat parotta as soon as removed from the hot pan to make is soft and easy to eat.
Its fun watching them. They are 3 brothers and grandpa with 2 nephews started a channel very interor village no internet. They used phone data to upload videos. Now a successful channel. Living in same village cooking together. They speak Tamil. And have fun with each other conversation. At the end they describe how it tasted. Said it was like cotton ball soft.
Explaining video: this is particular recipe of paratha, Idealy southern kitchen would have a separate skilled cook only for making Parotha reason could be it take whole day for preparation. In this video at first they introduced new fellow cook who joined, in between they are in awe of how he is doing it. This kinda of bread has many layers and to bring out all layers you see after frying it they beat sideways which actually makes it flacky otherwise it will be rubber like consistency, so to avoid it they beat it. The end conversation is about the grandpa’s mutton curry and parotha they loved it. One must visit south India to truly enjoy this or visit any marriage in village you may get a chance to taste it.
The reason why those bubbles are broken is to ensure that the porotta is evenly cooked inside. it is the same concept as the pizza where the air is pushed towards the outside so that the center is nice and soft and the outer layer is nice and crispy. The reason for it to be beaten is because that you can see the layers and to make it nice and soft yet crispy. if it is not beaten it becomes rubbery and difficult to eat.
If we don't break it when it's hot, after it gets cold it'll become hard and too chewy to eat. Also, it's for the grandparents right? so it needs to be more easy on teeth.
Find your nearest Indian grocery store freezer aisle. where you can find a variety of breads. You'll need a toaster oven (or frying pan) set to toast and pre-heated (important), then I just put the frozen disk directly on the wire grate for about 5 to 7 minutes (depending on your oven). They will also have a variety of pre-made curries and such to eat with the parathas. Or, make a simple Indian omelet with beaten eggs, chopped onions, chopped cilantro, chopped green chilies (optional), and salt. You can go crazy with other ingredients too, but start simple and add other ingredients of your choice later. 😊
Paratha isn't the same as Porotta. You will tend to find to Porotta in South India or Kerala stores. North Indian stores will have Paratha, Chappati, and Naan/roti breads. But you can sprinkle a bit of war on the parotta and heat it the way you suggested.
This is Kerala Porotta, also found in other states as lachha parata and other nanes. But the original is still Kerala Porotta, as part of Malabari cuisine
beating the parotta in the end will make it soft and easy to tear when we eat with hands. even when it become cold it dont become stiff so that we beat the parotta in the end before serving.
beating the parotta is to make it moke flaky and soft and easy to break while eating, if you dont do that it will be hard and not easy to rip it off with one hand while eating.
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Parotta making is an art. The flour needs to be kneaded in a specific way to get the elasticity right. You should throw the parotta correctly and swirlp it up. The purpose of beating it up is bring out the flakiness and it absorbs the gravy better.
Crushing the parotta like that brings out the layers inside otherwise it wil be one big fat chunk hard to eat, so crushing makes it easy with thin layers also when gravy is poured it will soak in it and easy to break the bread
That makes sense. Thanks
@@BoringReviews also it makes it soft
I love how they freaked out when he smashed those 🤣😂😂
That's how you eat Parotas dude....!
The idea of a parotta (flat bread) is the flakiness and easy to eat when having vegetable or meat dishes. It's extremely delicious and awesome. Cheers from India 🇮🇳.
Our State Village Chef's...👌👌👌👍👍👍
We call those *Diphaphatha* in Setswana even though we cook them with two cast iron pot’s lids👌🏼🇿🇦 Botswana 🇧🇼 🔥🔥🔥🔥
So cool to see something similiar soo far away. We are one huge Family. One Love ❤️❤️❤️
True that we are one huge family, but we were brainwashed to see each other differently and I’m happy that TH-cam and other social media platforms are opening our eyes again ❤️❤️❤️❤️
They are from South India, and they got that guy from another town, they heard that he is an expert at making Paratha's, which have the flakey layers which make them taste so good.
What’s special about this parota is that the inside layer are soft and thin and when we eat them with curry they immediately soak up the juices and it’s simply heaven in mouth
The crispy flaky soft chewy juicy parata with curry
This food is very common from Tamil Nadu and Kerla states of India, from where I come from. We beat parotta as soon as removed from the hot pan to make is soft and easy to eat.
Its fun watching them. They are 3 brothers and grandpa with 2 nephews started a channel very interor village no internet. They used phone data to upload videos. Now a successful channel. Living in same village cooking together. They speak Tamil. And have fun with each other conversation. At the end they describe how it tasted. Said it was like cotton ball soft.
Explaining video: this is particular recipe of paratha, Idealy southern kitchen would have a separate skilled cook only for making Parotha reason could be it take whole day for preparation. In this video at first they introduced new fellow cook who joined, in between they are in awe of how he is doing it. This kinda of bread has many layers and to bring out all layers you see after frying it they beat sideways which actually makes it flacky otherwise it will be rubber like consistency, so to avoid it they beat it. The end conversation is about the grandpa’s mutton curry and parotha they loved it. One must visit south India to truly enjoy this or visit any marriage in village you may get a chance to taste it.
The reason why those bubbles are broken is to ensure that the porotta is evenly cooked inside. it is the same concept as the pizza where the air is pushed towards the outside so that the center is nice and soft and the outer layer is nice and crispy.
The reason for it to be beaten is because that you can see the layers and to make it nice and soft yet crispy. if it is not beaten it becomes rubbery and difficult to eat.
If we don't break it when it's hot, after it gets cold it'll become hard and too chewy to eat. Also, it's for the grandparents right? so it needs to be more easy on teeth.
We have to beat parotas like that cuz when it cools down it gets super hard, you gotta beat it to get softer and noodle like texture at the centre
SOUTH INDIAN🇮🇳 SUPER PROTTA
Increasing surface area provides more taste to the buds and also helps pick up the curry easily.
I like food reactions
Thanks. We like to react to food as well
Very nice reaction upload fruit salad of this Chanel subscribed your chanel
Yes dear brother and sister thanks God bless you
❤❤
Village Cooking channel 👌
Perfect Parrota 👌
Good Reaction SIR & Mdm
From: INDIA
Find your nearest Indian grocery store freezer aisle. where you can find a variety of breads. You'll need a toaster oven (or frying pan) set to toast and pre-heated (important), then I just put the frozen disk directly on the wire grate for about 5 to 7 minutes (depending on your oven). They will also have a variety of pre-made curries and such to eat with the parathas. Or, make a simple Indian omelet with beaten eggs, chopped onions, chopped cilantro, chopped green chilies (optional), and salt. You can go crazy with other ingredients too, but start simple and add other ingredients of your choice later. 😊
Paratha isn't the same as Porotta. You will tend to find to Porotta in South India or Kerala stores. North Indian stores will have Paratha, Chappati, and Naan/roti breads. But you can sprinkle a bit of war on the parotta and heat it the way you suggested.
Parotta super Kerala parotta
ooohhhhhh, I spent three years in Chennai & missing those parathas with korma 🤪🤭
This is Kerala Porotta, also found in other states as lachha parata and other nanes. But the original is still Kerala Porotta, as part of Malabari cuisine
Hey bro they have 20 million + subscribers.. dont underestimate them
To make so soft he did that
State food of kerala 😸🔥
This is process making paratha
beating the parotta in the end will make it soft and easy to tear when we eat with hands. even when it become cold it dont become stiff so that we beat the parotta in the end before serving.
💫👌
Do more of village cooking Channel
This made from wheat flour (not good for health) We prepared parrota with whole grain wheat. It came out really nice. Taste, texture was perfect.
beating the parotta is to make it moke flaky and soft and easy to break while eating, if you dont do that it will be hard and not easy to rip it off with one hand while eating.
bro its is smashed like that at last which makes it more tastier
and the porotta they are makeing is called bubble porotta
Paratha's with goat meat curry. try it some time
We come to my country *INDIA*
He’s separating the Kate’s by beating them and among all Indian breads this malbari parota is very flaky and tasty and very fun to eat
You can do it by skill and experience
Please react all videos 🙏😊😊😊
Parotta is an invention of the 1970s
Poratta with beef curry wow
I love pork keema with it 🤤
To loosen and separate the layers he is beating roti
You must come to kerala then you enter small food shops you will get porotta + beef fry... Get a unbeleivable food experience
also due to the smashing of porotta it becomes soft
Tamizh magane vaa daaa♪
attu means goat or mutton
beating to separate layers.
north indian says paratha..south indian says Parotta
Can you please please review to maghadeera movie directed by ss rajamouli..
There are 100 type of parotta.
The cook and feed the have not like orphanage and senior citizen homes,