Low Sodium Layered Indian Parotta
Discover the magic of traditional Indian bread with a health-conscious twist in this Low Sodium Layered Indian Parotta recipe. Perfectly flaky and buttery, this parotta is crafted with low-sodium butter and a no-salt dough, ensuring a heart-friendly option without compromising on taste. Carefully layered to create irresistible folds and pan-cooked to a golden perfection, this classic bread is a testament to simple yet brilliant technique. Featuring the richness of yogurt for extra softness, it pairs beautifully with curries, chutneys, or even as a standalone snack. With a quick prep time of just 30 minutes and easy-to-follow steps, this delectable dish is an ideal choice for your next family meal or special gathering. Explore the art of layering and enjoy homemade goodness with reduced sodium, all while savoring authentic Indian flavors!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Warm water
- 120 milliliters Vegetable oil
- 60 grams Plain yogurt
- 1 teaspoon Baking powder
- 1 teaspoon Sugar
- 60 grams Low sodium butter (for spreading)
Instructions
In a large mixing bowl, combine all-purpose flour, baking powder, and sugar.
Add plain yogurt and 60 milliliters of vegetable oil to the dry ingredients.
Gradually add the warm water while mixing to form a smooth and soft dough. Knead the dough for about 10 minutes until it is elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
After resting, divide the dough into 6 equal portions and shape them into balls.
Take one dough ball and roll it out into a thin circle on a lightly oiled surface.
Spread a thin layer of low sodium butter over the rolled out dough.
Create pleats by folding the dough back and forth, similar to creating a fan, then roll it into a spiral shape.
Gently flatten the spiral with your palm and set aside. Repeat with the remaining dough balls.
Heat a non-stick pan over medium heat. Roll out each spiral into a flat circle again before cooking.
Place the rolled parotta on the hot pan, cook for about 2 minutes until bubbles form on the surface.
Flip the parotta and cook the other side, brushing with a little vegetable oil. Cook until both sides are golden brown.
Repeat with the remaining spirals. Serve the low sodium layered parotta warm, with your choice of side dishes or dips.
Nutrition Facts
Calories |
3217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 392.1 g | 143% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 9.5 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 191 mg | 15% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
