PAROTTA | Soft Layered Paratha Recipe Cooking in Village REACTION

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#VillageCookingChannel #Parotta
Nick and Jodi react to the legendary Village Cooling Channel again. This time they were curious as to what a PAROTTA was and see these amazing men cooking some in the village.
Original video found: • PAROTTA | Soft Layered...
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Опубликовано:

29 авг 2024

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Комментарии : 61

@salempasangasp 2 года назад

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.

@deepakzak666 2 года назад

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

@BoringReviews 2 года назад

That makes sense. Thanks

@salempasangasp 2 года назад

@@BoringReviews also it makes it soft

@Karthi_K_Yeah 2 года назад

I love how they freaked out when he smashed those 🤣😂😂 That's how you eat Parotas dude....!

@fan.80s_90s 2 года назад

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 🇮🇳.

@oagengliebenberg9219 2 года назад

We call those *Diphaphatha* in Setswana even though we cook them with two cast iron pot’s lids👌🏼🇿🇦 Botswana 🇧🇼 🔥🔥🔥🔥

@GAPK6 2 года назад

So cool to see something similiar soo far away. We are one huge Family. One Love ❤️❤️❤️

@oagengliebenberg9219 2 года назад

True that we are one huge family, but we were brainwashed to see each other differently and I’m happy that RU-vid and other social media platforms are opening our eyes again ❤️❤️❤️❤️

@wildsilva1952 2 года назад

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.

@suryavoid2488 2 года назад

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

@senthilkumarvijay5599 2 года назад

Our State Village Chef's...👌👌👌👍👍👍

@intothespace.....9442 11 месяцев назад

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.

@ShaliniPrabaharan-ni9of 6 месяцев назад

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.

@jonnyjackson5073 2 года назад

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.

@andrewc0sta 2 года назад

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.

@charanteja_ 2 года назад

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.

@painthamilvendhan5335 2 года назад

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

@vallisubrama 2 года назад

Increasing surface area provides more taste to the buds and also helps pick up the curry easily.

@vigneshsv6751 2 года назад

I like food reactions

@BoringReviews 2 года назад

Thanks. We like to react to food as well

@shyamshyamlal1753 2 года назад

Yes dear brother and sister thanks God bless you

@brojendrochanambam6604 2 года назад

Very nice reaction upload fruit salad of this Chanel subscribed your chanel

@bosgaurus1 2 года назад

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. 😊

@rennydaniel8859 2 года назад

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.

@msmurugappan2126 Год назад

SOUTH INDIAN🇮🇳 SUPER PROTTA

@balbirsingh3323 2 года назад

ooohhhhhh, I spent three years in Chennai & missing those parathas with korma 🤪🤭

@pdpr 2 года назад

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

@sundarkarthi7893 2 года назад

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.

@muralirameshkv2537 2 года назад

Village Cooking channel 👌 Perfect Parrota 👌 Good Reaction SIR & Mdm From: INDIA

@peakxv13 2 года назад

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.

@sajan5555 2 года назад

Parotta super Kerala parotta

@B-Prabhakar Год назад

Hey bro they have 20 million + subscribers.. dont underestimate them

@FRieza207 2 года назад

State food of kerala 😸🔥

@PandidharVivekkumar-gn8ww 3 месяца назад

❤❤

@brahmacgl4611 10 месяцев назад

This is process making paratha

@atheist86 2 года назад

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.