Veechu Parotta - Crunchy Delights!

Veechu parotta is a specific type of multi-layered parotta. It is a recipe of Sri Lankan cuisine that came into India through the Tamil Nadu residents. People consider it typical because of its making process. The ingredients are more or less the same as other parottas, but the rolling process is what makes it different. Spinning in the air and spreading with every spin is the basic outline to make its shape. The waving in the air got it the name Veechu. It is a Tamil word meaning ‘spin in the air’. Its parotta image gets imprinted in people’s hearts, whoever witnesses its making. The unique style of Veechu parotta generally makes people believe that we can not bake it at home. And only trained chefs can cook this. But, with little effort and practice, one can prepare it at home too. Let’s find out the interesting recipe detailed in steps.  You will be happy to bake the perfect Veechu parotta by following the recipe card. It is a multilayered, crunchy from outside and soft from inside parottas. The parotta image that you have been watching in the restaurants to date will no longer be a difficult recipe for you. With few practices, you will find yourself making this delicious parotta with complete ease. Follow the step-wise guidelines and make sure to fold parotta in proper shape. Cook it and click the parotta image, forward it to your friends and family and flaunt it in your circle. Follow the step-by-step guide and check the parotta image posted below to prepare Veechu Parotta recipe at home.

Veechu Parotta Info:

Prep Time

15 Mins

Cook Time

20 Mins

Total Time

35 Mins




Main course

Veechu Parrotta Ingredients (2 servings):

  • 4 Whole Wheat parottas
  • Water as required
  • Ghee/Cooking oil- 2 Tablespoon (Extra oil for rolling and cooking)

Step-by-Step Instructions:

  • Take a whole wheat parotta.
  • Heat the parotta on medium flame until it turns crispy.
  • Apply cooking oil or ghee as required on both sides of the parotta.
  • Once the parotta is ready, cut it in the required shape (Veechu parotta images are either square or rectangle).
  • Place a pan on the stove and heat it.
  • Place the square/rectangle-shaped parotta in the pan.
  • Make sure not to distort the shape of parotta, as it will not give the perfect Veechu parotta image.
  • Sprinkle oil over the parotta and cook on both the sides.
  • When golden spots appear on the parotta surface, then the parotta is ready.

Serve the Veechu parotta with vegetable gravy/ paneer gravy/ any other gravy of your choice.