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Main Course

Kerala Parotta

Soft, layered, and golden from the griddle — this kerala parotta is the perfect vehicle for scooping up thick curries and gravies. The dough rests until pliable, then gets cooked until each layer separates.

Ingredientsfor 2 servings

1 cup All purpose flour
1/2 cup Hot water
Baking soda a small pinch
Salt for taste
3 tbsp Oil/dalda for dough + more oil cooking

Preparation

Step 1
Get a medium sized bowl and Stir everything together thoroughly the flour,salt and baking soda.
Step 2
Add hot water using a wooden spoon.
Step 3
To this add oil/dalda.
Step 4
Mix smoothly by using hands.
Step 5
Close the bowl with its lid and keep it for about an hour.
Step 6
Make 4 lemon sized ball of dough and roll it in a flat surface. :-Make thin as soon as possible and dont care about the shape.
Step 7
After rolling, brush the top of the rolled dough with little more oil and fold it like sari fleets from one end to other.
Step 8
Then make it to coil form by rounding from one end to other.
Step 9
Brush its top /bottom side with little more oil.
Step 10
Again roll it to flat. :- Do not make very thin, then it will be like frilled parotta.
Step 11
Heat the pan and add oil and fry the parotta till done.
Step 12
After taking from the pan, beat the hot parotta with your hand for releasing the layers of parotta.(just like clapping).
Step 13
You can serve it with korma, chicken curry, egg curry etc.

Tip

Cook on medium-high heat, not scorching hot. You want the bread to puff and develop spots, not burn.

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Main Course

Kerala Parotta

Ingredientsfor 2 servings

1 cup All purpose flour
1/2 cup Hot water
Baking soda a small pinch
Salt for taste
3 tbsp Oil/dalda for dough + more oil cooking

Preparation

Step 1
Get a medium sized bowl and Stir everything together thoroughly the flour,salt and baking soda.
Step 2
Add hot water using a wooden spoon.
Step 3
To this add oil/dalda.
Step 4
Mix smoothly by using hands.
Step 5
Close the bowl with its lid and keep it for about an hour.
Step 6
Make 4 lemon sized ball of dough and roll it in a flat surface. :-Make thin as soon as possible and dont care about the shape.
Step 7
After rolling, brush the top of the rolled dough with little more oil and fold it like sari fleets from one end to other.
Step 8
Then make it to coil form by rounding from one end to other.
Step 9
Brush its top /bottom side with little more oil.
Step 10
Again roll it to flat. :- Do not make very thin, then it will be like frilled parotta.
Step 11
Heat the pan and add oil and fry the parotta till done.
Step 12
After taking from the pan, beat the hot parotta with your hand for releasing the layers of parotta.(just like clapping).
Step 13
You can serve it with korma, chicken curry, egg curry etc.