MALABAR PAROTHA RECIPES

Steps:

• Put maida into a bowl, add vanaspati ghee, egg, milk, sugar, salt, sufficient lukewarm water and knead into a hard dough. Cover it with a damp muslin cloth and rest for 15 minutes.
• Divide into equal portions and roll into balls. Oil a plate, place the balls on them and cover again with damp muslin cloth for some time.
• Spread a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply little ghee over it. Make small pleats and roll into a round ball.
• Heat a non stick tawa. Spread the balls into parathas with your fingers, and place on the tawa. Drizzle little oil on the paratha. Cook turning sides till light brown and crisp on both sides.
• Serve hot.

Steps:

• take a bowl, add all purpose flour, salt, sugar, 2 tbsp oil and mix well.
• add water as required to knead a soft dough and knead the dough for 5-10 minutes.
• cover with a moist cloth and keep aside for 2 hours.
• after 2 hours, divide the dough into equal balls. grease with some oil and cover it.
• rest the dough balls for 5-10 more minutes.
• take the dough ball and roll it in a small circle of about 2 to 3 inches in diameter.
• transfer the small circle to a plate and apply oil on top of each rolled circle.
• keep stacking the small circle paratha, one on top of the other and apply oil on top of each rolled circle.
• rest the small circle paratha on the plate for 10 minutes.
• grease the working surface with oil.
• take a small rolled circle and place it on a flat surface. Roll this small circle paratha into a large paratha and grease some oil.
• method 1 - start by creating pleats by folding with the help of fingers.
• try to stretch the pleated dough as much as possible.
• now roll the pleated dough like a swiss roll.
• make sure to secure the end by pressing gently.
• method 2 - start by gathering the dough in one corner and create a spiral.
• now roll the pleated dough like a swiss roll.
• make sure to secure the end by pressing gently.
• repeat this process with all the remaining small dough circles. cover with wet cloth and rest the spirals for five minutes.
• take a spiral ball and grease the working surface with oil and roll spiral ball into a paratha of 5-6 inches.
• heat a tawa and place the parottas on a hot tava or griddle.
• when one side has partly cooked, flip the parotta.
• now drizzle about 1 tsp of oil or clarified butter on the partly cooked part.
• flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the kerala parotta.
• spread some oil or clarified butter on this side too.
• press it down with a spatula.
• flip again once or twice till both the sides of kerala parotta are cooked properly.
• now remove the paratha from heat.
• make all kerala parotta or kerala parathas this way.
• now your kerala parotta or malabar paratha is ready to be served.
• serve this yummy kerala parotta or kerala paratha with any indian vegetable or lentil curry or dal or any curry.