Friday 6 September 2013

Malabar Parotta

I just love malabar parotta(i think because of my roots :-p ). What I love about it most is the flakiness. I remember going to Kerala during summer vacations and was introduced to this parotta there. Nowadays we do get ready to eat parottas in super markets but they are never tasty... I hate that stuff.So I thought of making the parotta at home. Though you should make this with plain flour, me being healthy food lover, switched to 50% plain flour and 50% wheat flour. The final product resembled more or less like Lachcha Paratha that you find in North India.

So here is the recipe, courtesy Sanjeev Kapoor.com
Happy Cooking...




Ingredients:

Plain flour - 1 cup
Wheat flour - 1 cup
Egg - 1
Milk - 1/2 cup
Sugar - 1 tbsp
Salt to taste
Oil - 1 tbsp + for cooking
Ghee as required

Method:


 

Put maida, wheat flour into a bowl, add 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.





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.




Put maida, wheat flour into a bowl, add 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.

Best Accompaniments: Veg Korma, Egg Korma

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