Malabar paratha, the very name itself makes the mouth water. Any dish from the Malabar region is a delicacy. The delectable gently cooked, mild flavored malabar recipes are a pride to South Indian cooking. The malabar cuisine is famous for the non vegetarian recipes. When it comes to the vegetarian dishes the Malabar parathas takes the top position. These layered flakey flat bread just melts away in your mouth. This is one bread which demands ultimate patience and care while in process. This is made of maida and tastes excellent with Veg Korma or any gravy.
Ingredients :
Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough.Keep it for 1 hr..covered with a wet muslin cloth.Also you can keep it in an air tight container. Otherwise the top of the dough may become dry.
Divide the dough into 10 equal portions of size a little ball.
In a flat surface apply oil again and roll out the portion to the maximum. Apply a little more oil over the rolled dough.
Using both hands make pleates on the rolled dough, starting from one end. Then holding at one end of the pleated dough ,rotate it just like a spiral.
Repeat the above procedure for each portions and keep it aside.Again use wet muslin cloth to cover it or keep it in an air tight container.
Roll out each portion just like roti,but not soo thin.Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like.
Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.
Ingredients :
Maida – 2 cups (all purpose flour)
Milk – 1/2 cupSugar – 1/2tsp
Oil – 2 tbsp
Salt to Taste
Luke warm water as needed
Method :
Divide the dough into 10 equal portions of size a little ball.
In a flat surface apply oil again and roll out the portion to the maximum. Apply a little more oil over the rolled dough.
Using both hands make pleates on the rolled dough, starting from one end. Then holding at one end of the pleated dough ,rotate it just like a spiral.
Repeat the above procedure for each portions and keep it aside.Again use wet muslin cloth to cover it or keep it in an air tight container.
Roll out each portion just like roti,but not soo thin.Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like.
Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.
This goes well with any non-veg,Egg roast,Green/ Yellow Peas Masala.
