KERALA PAROTTA

INGREDIENTS

• Maida (All purpose flour) : 2 cups
• Egg : 2 nos
• Soda powder : a pinch
• Sugar : A little (Optional)
• Oil : as required
• Salt : as required
• Water : as needed

PROCEDURE

Beat the eggs. Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough. Coat the dough with oil evenly. Let it rest for an hour.

Divide the dough into equal portions of size a little less than tennis ball (Here i have reduced the size of the dough ball as i used a smaller surface, chappathi rolling board).

If you prefer medium size parotta's use the chappathi rolling board, else use a bigger flat surface like a table.Take a dough ball and apply some oil on it.In a flat surface apply oil again and using a rolling pin, roll out the portion to the maximum. Make it as thin as possible both length wise and width wise. No need to be worried about the shape. Apply a little more oil over the rolled dough.

Using both hands make pleats on the rolled dough(just like saree pleats) starting from one end.

Then holding at one end of the pleated dough, beat hard the other end. Then hold the beated end and beat the other end.

Then holding at one end,  rotate it just like a spiral. Keep aside.

Roll out the dough just like roti,but not so thin. You can even press by hand evenly on all sides. Porotta should be a medium thick. You can apply some oil/ghee if you like.

Heat tawa in a medium flame.Cook each parotta with a little butter/ghee/oil for 2mins,turning frequently,until speckled brown and firm. Press the parottas if required.

When 3 or 4 porottas are done,place them in a flat surface and holding them between hands, beat the hands together.(Just like clapping).do not beat them so hard such as you break the porottas. This will separate the different layers.

Serve hot with any non-veg gravy or any veg korma.


Special thanks to my hubby for taking the photos :)