(Served with Spicy Daal Fry)
Kerala Parotta is a layered flat bread of south India, It is similar to north India’s Laccha Parotta. They are usually made in 2 ways, 1 very rich with egg and milk and 2 light variant without eggs and milk.
I crave for them pretty often. So,instead of buying them always from eateries, I decided to do some research on them and make at home. Also, I used both wheat and maida flours instead of only maida as they can be too heavy and not very healthy. Following is a vegetarian recipe for the same.
You can make them as you like and of-course only maida may have different flavor. So do not hesitate to explore and try this recipe. I served them with spicy daal fry Recipe and everyone loved it!!
Wheat flour- 1 cup
Maida- 1 cup
Oil/ Ghee 2tsp
Baking soda 1/4 tsp
Hot water to knead dough
Salt as per taste
Butter for garnishing
Sieve both the wheat flour, maida with baking soda and keep aside. Add salt, hot water and knead the dough till soft, smooth and elastic with help of some oil.
Cover with a moist cloth and keep aside for 45 minutes to 1 hour to rest.
Now divide them into round balls, dust the working surface with flour and roll each ball as thinly as possible into a large roti. Apply oil/ghee on the entire surface of the rolled dough.
Hold the roti from the top on both sides and pleat them till bottom. Once its pleated hold one end of the long strip and roll it towards the other end to create a spiralled balls and tuck the end under.
Prepare with the rest of other thick rotis and keep them greased at all times. Cover with wet cloth and keep aside for 15 minutes.
Take each rolled ball on a dusted working surface, roll it softly without applying pressure. Make sure to roll only on one side
Heat the pan and place the Parotta on the tava and fry on both sides with oil/ghee drizzled on top and the edges till the Parottas are crisp and golden.