FabChef

Malabar Parotta/ Kerala paratha is more flaky, crispy and fluffy. Moreover, it is very popularly served in restaurants. Sugar added in the preparing dough will give nice caramelisation and colour. And, that flaky layers of paratha might lure right quantity of curries in every dip. Malabar Parotta/Kerala Paratha Ingredients – Take three & half cups of plain flour / all-purpose flour (maida) for dough making & while rolling 2 tablespoon rava / semolina / suji 1 tablespoon sugar 1 tablespoon salt 2 tablespoon ghee / clarified butter Water as required (for kneading) Half cups of oil approx.. to soak and also roast parotta Steps -  Firstly, in a large mixing bowl take 3 cups of maida/all-purpose floor, 2 tablespoon rava/suji/semolina, 1 tablespoon sugar, 1 tablespoon salt and 2 tablespoon ghee/oil (I prefer ghee as it makes tastier & softy). Mix well until the flour turns moist. Now slowly add water and knead dough until it gets smooth and soft Add 2 t-spoon oil, cover with...