SouthIndian/Malabar parotta recipe

Dec 12, 2018
By Mary Anthony
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SOUTHINDIAN PAROTTA

INGREDIENTS

Maida- 2 cup
Sugar – 1 tsp
Salt as per taste
Oil for kneading – 2 tbsp
Water – little less than 2 cup or 350 ml

METHOD

Mix maida + sugar + salt + water and knead it into a soft dough.

While kneading add oil.

Cover with a wet cloth and keep aside for min 1 hr or more.

Now divide the dough into equal balls [bigger than golf size balls]

Take one ball and flatten it with a rolling pin on a greased board or kitchen counter .As you spread it should become thin and transparent because of the elasticity of the dough.[as shown in the pic,not necessary into a circle but any shape]While rolling you have to use oil and not flour.

Now pull one edge and start pleating front and back [like a paper fan]

Roll it and again into a ball as shown in pic .

Roll all the balls in similar way ,cover with wet cloth and keep aside for 5- 10 mins.

Grease the rolled balls with oil and roll it again into small circles [chappatis] of medium thickness [not very thin or thick]

Don’t press hard while rolling or the layers might get suppressed.Apply light pressure while rolling. [while rolling you have to use oil and not flour]

Cook it on a hot pan on medium flame by drizzling oil.

Keep flipping and pressing the parotta with the dosa spatula till small small brown spots appear on both sides.

When done remove the parotta from the pan.

Once 2 or 3 parottas are done pile them up one on top of the other.Place this inbetween both the hands ,beat the hands together .[like clapping] this is done to separate the layers and make them soft.Do not beat hard else the parottas will break.

Now store it in a hot box.

Serve hot with any non-veg gravy or veg korma.gravy made of roasted coconut.

NOTES

For a perfect parotta use an egg while kneading the dough.
Use an iron pan instead of non stick.
While kneading the dough add water little by little.the dough should not be very sticky.
*You have to use oil and not flour for rolling.
You can also use milk for kneading the dough.
Before pleating you can add a paste of maida + oil and apply it all over the thin transparent chapatti.
Allow the dough to rest after kneading and making balls.
Oil has to be applied generously.
Beating the parotta in between the hands is important.
There is one more way instead of pleating you can cut the thin transparent chappati applied with maida paste into thin strips then gather it together by placing one on top of each other as shown in the pic and then roll it together .