Parotta Recipe - South Indian Famous Recipes

Kerala parotta is similar to north India’s Laccha Paratha. The only difference is that Kerala Parottaa is made of Maida(flour) and requires more amount of kneading to prepare a very soft dough.

Traditional Kerala Paratha is knead continuously for an hour and its texture has to be similar to that of a pastry. The outer layer of Kerala Paratha is soft and crunchy while the inner layers are cushy.

Ingredients for Kerala Porotta

  • 1 cup = 200 ml
  • All purpose flour/Maida - 1 cup
  • Salt - as needed
  • Sugar - 1/4 tsp
  • Cooking oil - 1 tbsp + 1 tbsp ( for greasing)
  • Water - nearly 1/2 cup ( 1-2 tbsp lesser)\
How to make Kerala Parotta
In a wide bowl,take the maida,salt,sugar and 1tbsp of oil.Mix well to spread the oil in the flour.Now add water little by little and make a slightly sticky dough( Not too sticky).Knead well for 5 minutes.Grease ur hands with a drop of oil while kneading.Apply 1.5 tsp of oil all over the dough and keep it covered for 15 minutes.

After 15 minutes,dough would be soft and non-sticky.Take the dough and make 3 golf sized balls.

Take one ball and flatten it as much as possible using a rolling pin on a greased wide board or kitchen counter.The dough should be elastic and spread it as thin & transparent as possible.Apply little oil all over the parotta while rolling.Do it whenever needed.( Never use maida for dusting.Only oil should be used)

Now pull one edge,move slightly forward and fold it.Do it like saree pleats.Please refer video for this.After making pleats,just stretch it & roll them.If u find it difficult to do this,u can cut the rolled parota into thin strips and place it one over the other.Roll it and make parottas.

After rolling and folding,give a resting time of 5 minutes.In the mean time,u can fold the other two balls.Now take the rolled ball,grease it with oil and roll it using a rolling pin.Do not use ur hands to flatten it.Layers may suppress.Do not roll it too thin.Grease with oil whenever needed.Roll it thick like stuffed paratha because thick parotta tastes soft.Thin ones will become crispy while cooking.

Heat an iron dosa pan ( It works best) and put the parota.When u put it,the parota may shrink.So spread it using your hands on the tawa carefully.Now drizzle 1/2 tsp of oil around the parotta.Keep the flame medium.Keep flipping and pressing the parotta with dosa flipper on both sides till u see the golden brown spots.Take care,flame should be medium and parotta should cook slowly.

Remove the parotta to the kitchen counter or the rolling board and using your hands,just press the sides forcefully when the parotas are hot.Do it like clapping the hands by keeping the parottas in between.This is the most important step to make it flaky.It helps to bring the layers out and make it soft.Stack the cooked parota in a hot box/casserole.Serve hot with Parota kurma or salna.

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