Kerala Parotta | Kerala Paratha | Porotta Recipe | How to make Kerala Paratha?
Parotta is a subcontinental layered flat bread made from maida or atta. It is also known as flaky ribbon pan cake. Parotta is very common in Kerala and Tamil Nadu. They are often available as street food and widely across restaurants. Parottas are served at weddings and feasts. It is best served with meat gravy and chicken.Refer Wiki
- All Purpose Flour - 1 kg
- Egg - 1
- Milk - 1/2 cup
- Curd - 3 tbsp
- Sugar - 1 tsp
- Salt - as needed
- Baking Soda - 1/2 tsp
- Ghee / Oil - 3 tbsp
- Oil - 1 cup
- Add the flour to a bowl, mix it with the dry ingredients, make a well in the middle and add the remaining ingredients except water, mix well till the flour incorporates well.
- Now add water gradually and knead to a soft dough for about 15 minutes. The more time you take to knead, the softer and fluffier parottas you get.
- Rub some oil in your palm, pinch out small equal sized balls from the dough, dip each ball in oil and keep aside. Cover it with a wet cloth and keep for 1 to 2 hours.
- Now, rub some oil on your counter top, take 1 ball at a time, flatten it evenly with your palm and spread it evenly until thin and transparent, as shown in the video.
- Sprinkle some oil in the middle and roll it in a spiral shape in your palm and tuck the end beneath. Follow the same step on the remaining balls kept.
- Take each spiral shaped dough and flatten it gently with your palm to medium sized disc shape.
- Heat a tawa and spread some oil / ghee, place the flattened parottas, pour oil / ghee on top and cook the parottas on both sides until golden and crisp.