Parathas are one of the most liked Indian flat breads and are made with a lot many variations and forms. Kerala parotta, also known as Malabar parotta, is a very popular kind of parathas belonging to the southern regions of India. It is a layered paratha made of refined flour (maida) and can be made in earthen ovens (tandoor) or on a griddle plate (tawa) or even in electric oven at home.
- Refined flour (maida) 1 cup + extra to dust dough balls
- Salt Pinch
- Carom seeds (ajwain) ¼ teaspoon
- Ghee or oil 1 tablespoon + more for shallow frying
- Take the refined flour on a flat platter or in a big bowl. Add salt, carom seeds and 1 tbsp ghee or oil into it. Mix well and then add water slowly, kneed it to soft dough. Keep aside for 20 – 30 minutes covered with a damp cloth.
- After 20 – 30 minutes, divide it into 3 or 4 equal parts and roll to roundels after applying little oil or ghee to your palms. Again let them rest for 10 more minutes covered with a damp cloth.
- After required resting is done, place the dough dumplings on the rolling plate, well coated with maida from all sides and flatten them as thin as you can making the flattened dough sheet almost transparent.
- Apply some ghee or oil on the surface and apply all over evenly with your fingers. Dust a little maida over it and again spread over evenly with your fingers.
- Now pick this sheet from one side holding two edges and start folding it making pleats until a thin layered flat string is obtained, roll from one corner swirling to make a coil shape keeping edges of the layers upwards and tuck the last end into the base of this coil. Keep aside for 5 or 7 minutes more covered with a damp cloth to rest.
- Meanwhile, put a griddle plate on gas on medium heat and put 1 tsp oil or ghee on it. Then wipe it with a paper tissue so that the surface becomes smooth.
- Wrap the folded and rested dumplings nicely with refined flour and put on the rolling board. Roll to ¼ inch thick flat paratha sheet with the help of a rolling pin and put on hot tawa.
- Let it get cooked until you see change in texture and color of it on upper side, it starts getting puffed here and there too. Turn it over to other side and apply or brush some ghee or oil all over evenly.
- Turn it over again and apply some ghee on this side too and then cook shallow frying them from both sides simultaneously until nice light brown patches appear on both sides.
- Remove it from griddle plate and repeat the process to make all parathas.
- Serve hot with veg. or non veg. curry of your choice.
Preparation Time: 40 minutes
Serves: 2 – 3