Kerala Parotta
Parotta is a layered Indian flatbread that goes great with curries. Here is how to make it in a traditional way.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups All Purpose Flour
- 1 tbsp Sugar
- 1 tsp Salt
- 1 Egg
- 1 tbsp Oil
- 1/4 cup Milk (warm)
- Ghee for frying
Instructions
- 1
Mix flour, sugar, salt, egg, and 1 tbsp oil in a bowl.
- 2
Add milk and mix well.
- 3
Make a soft dough using water.
- 4
Knead the dough for 5-6 minutes until it becomes soft.
- 5
Cover and keep the dough aside for 20 minutes.
- 6
Knead it again for 3-4 minutes.
- 7
Cover and keep aside for another 20 minutes.
- 8
Divide the dough into 8-10 pieces.
- 9
Make small balls from each piece.
- 10
Roll the ball to make 6-7 inch circle.
- 11
Apply oil generously over the rolled dough.
- 12
Using a sharp knife, cut the circle into thin stripes.
- 13
Gather the stripes together and roll to make a spiral.
- 14
Dust and roll the paratha to make a 7-8 inch disc.
- 15
Heat a griddle.
- 16
Transfer the paratha on the hot griddle.
- 17
Cook till brown spots appear on the lower side.
- 18
Flip the paratha.
- 19
Apply ghee on both the sides and cook till brown spots darken.
- 20
Apply little pressure while cooking using back of a ladle.
- 21
Remove the paratha from the griddle.
- 22
Press from both the sides to open the layers
- 23
Serve hot with any curry based dish.