This flaky ,melt in mouth, crispy yet soft paratha is one of my family favorite. Since I belong to Malabar Kerala, this was one of the dishes , I enjoyed most as a kid. Enjoy parotta with Kerala Chicken or mutton curry.
They really are amazingly delicious. Ideally adding egg would result in perfect parotta, I have skipped it here and kept it Veg. This parotta requires patience as there is lot of resting time between kneading dough and final outcome but then good things happen if you have patience
Though these are extremely delicious and addictive, I wouldn’t recommend having them on regular basis as it contains lots of oil and uses refined flour. Now can we reduce the oil ?? yes perhaps, you can substitute it with ghee. Can we use wheat flour?? No, coz then it will no longer be traditional Malabar Parotta
Do share your experience once you try out this dish
Preparation time: 6 hours Cooking time: 15 mins Total time: 6 hrs 15 mins
- All Purpose Flour / Maida – 500 grams
- Warm milk-300 ml
- Oil – 2 tbsp + more for greasing and drizzling on parotta
- Sugar-1 tbsp
- Salt to taste
- Oil – 1/2 cup
- Maida – 1/3 cup
Steps to prepare
- In a bowl, add flour, salt, sugar
- Add oil and milk to flour mix
- Cover it with a damp cloth and let it rest for about 4 hours.
- In a bowl add around 1/3 cup of maida with 1/2 cup oil and make a smooth paste and set it aside.
- Divide the Dough in to equal portions
- Take a dough ball and roll it into a thin chapati/circle
- Add maida oil over the chapati/circle and spread it evenly.
- With a sharp knife cut strips on the chapati/circle
- Pull all the strips together one over the other
- Now curl it into a round shape. Lightly flatten top with palms
- Keep it aside on greased plate. Do this until all the dough balls are completed
- Brush oil nicely on top.
- Cover these round rolled balls with some damp cloth and set it aside for about 1 hour.
- After 1 hour, take these oiled balls and make it to a slightly thicker Paratha/Circle. Do not use flour for rolling , you have to roll on greased surface
- Heat a tawa over high heat and place the paratha over the pan
- Now cook the paratha on both sides by applying oil till it is golden brown.
- Once all parottas are done,stack them together and crush them with your both hands vigorously till the flakes separates. The parottas would be uneven but that’s the beauty of it
- Serve hot with Kerala Chicken/ Mutton curry