Wednesday, February 10, 2010

Kerala Parotta

Maida - 3 cups
Salt - 1/2 tsp
Oil - 1/2 cup
Water - as required to make the dough

Combine maida, salt and knead with sufficient water to make smooth dough.Cover the dough with wet cloth for 3 to 4 hrs.Pat and knead the dough well for again so that the dough becomes elastic.

Make some 5 or 6 balls with the dough. In a flat surface apply oil & take each portion and flatten it by pressing with your hands, also apply oil when you flatten it. Make it as thin as possible. Now with both your hands make pleats starting from one end. Now holding the other end of the pleated dough roll it into spiral. Repeat the same for each balls.

Now roll each portion like how u roll chapathi. Grease aflat pan or a non stick flat pan. Place a parotta and fry on one side and turn over to cook the other side.

When parotta is done,place them in a flat surface & hold them between your hands & beat the hands together,do not beat them very hard as Parotta might break. This is done to get the layers separated.

You can serve with Egg/Chicken curry, Kuruma, Chicken fry

No comments: