Malabar Parotta | Kerala Paratha Recipe - 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 moist/mild wet cloth, and let it rest for 1 hour.
• After 1 hour, knead the dough again.
• Add ¼ cup of oil then cover & soak for 1 more hour, till the dough and oil mixed well.
• Now, make the small dough balls and keep it in a bowl.
• Roll the ball gently and spread as thin as possible on rolling board (sprinkle floor while rolling).
• Cut into thin strips using a sharp knife/make pleats.
• Bring together the strips and pull slightly.
• Now roll the strips into a circle, making sure all the strips are in contact
• Now with oil/ghee greased hand, spread the dough slightly.
• Roll slightly thick to medium, making sure the layers are intact.
• Now place the parotta onto hot tawa and make sure to oil the tawa well.
• Cook on medium flame until the base is cooked.
• Flip over and spread ½ tsp oil, cook on medium flame till both sides turn golden brown.
• Now, crush the parotta gently
• Enjoy the parotta serving hot with any gravy curry like palak paneer, chana masala, veg korma, etc or with mango pickle/ achar. 

Note - 

• Knead the dough thoroughly for approximately eight to ten minutes. It must be soft, pliable and smooth.
• Remember to roast the parotta on a reasonably warm pan. If the pan isn't always warm sufficient the paratha becomes hard. On a completely warm pan, the outer layer can also additionally get burnt quicker leaving the inner/layers dough uncooked.