Kerala Parotta

Kerala Parotta

Ingredients

All purpose flour / refined flour: ½ kg

Egg: 1no

Sugar: 1 tsp

Curd: 2 tsp (not too sour)

Milk: as needed to prepare the dough

Salt to taste

Vegetable fat or ghee

Preparation of rich Kerala Parotta

1.  In a medium sized bowl, mix together the flour, egg, sugar, curd and milk to make loose dough similar to that of chappathy.

2.  Pound and knead the dough for several minutes till it becomes soft and smooth.

3.  Cover with dough with a wet cloth and leave it aside untouched for 4 – 5 hours.

4.  Knead the dough again before making the parotta.

5.  Roll out lime sized balls from the dough.

6.  Again roll each of them into round and thin on a floured stone or board.

7.  Spread some warm ghee or fat on it and pleat each balls lengthwise from one end to the other and twist into a round.

8.  Flatten these twisted balls again with the palm and fingers of your hand or roll it softly without applying pressure.

9.  Cook them on a hot, greased iron pan by flipping in between till both sides are well done.

10.    Now, keep three or four parotta  on top of each other and forcefully compress them between your palms. This will make it soft and separate the layers.

11.    Serve parotta hot with Chicken Korma, Mutton Curry, or Beef roast.