Malabari Parotta Or Kerala Parotta (Without Egg)
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Malabari Parotta or Kerala Parotta is a layered flatbread made from refined flour (maida). This is a traditional recipe from Kerala. At some places it is also served at weddings, religious festivals and feasts. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and roasted. This recipe is good for weekend dinner and does not required many ingredients.
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Ingredients
- 2 Cups Refined Flour (maida)
- 1 tbsp ghee for dough
- Melted Ghee or oil as required for making parotta
- ½ Cup Milk
- ½ tsp Sugar
- Lukewarm water as required
- Salt
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Instructions
- In a mixing bowl put refined flour, 1 tbsp ghee, milk, sugar, salt and sufficient lukewarm water and make a hard dough. Cover it and keep it aside for 15-20 minutes.
- Divide the dough into equal portions and roll them into balls.
- Apply some oil on the balls and cover it. Keep it aside for another 5-10 minutes
- Spread a little oil or ghee on the table top. Place ball on it and roll it with the help of a rolling pin into thin sheet.
- Now apply some ghee or oil on the rolled sheet and dust it with the little refined flour.
- Make small pleats and roll into a round ball. Do the same with the remaining balls. Cover it and leave it aside for 5 minutes.
- Now take the rested balls and roll like chapati
- Heat non-sticky tawa and place the rolled chapati on it. Drizzle little ghee or oil and cook it from both sides until lightly brown and crisp.
- Serve hot with any sabzi.
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