In this week, I get chance to explore different cuisines from different regions that’s call traditional food. So here is my 5th recipe under traditional theme from the South region i.e. Parotta/ Barotta or you can say Porotta.
A parotta is a layered flat bread of Southern India asnd serve as main course with curries. This is a variant of the North Indian Lacha Paratha. Parottas are usually available as street food and in restaurants across Kerala, Karnataka, Tamilnadu and the Middle East. It is also served in marriages, religious festivals and feasts.
It is prepared with kneading maida, egg, Oil/Ghee and water. The dough is beaten thin layers and later forming round bread using these thin layers. Usually, parottas are eaten with vegetable kuruma or non vegeterian stuff. But as my blog is for only vegetarian food so I did not prefer eggs. For this recipe, you have to knead maida with oil and water as dough and cook as layered paratha.
Cooking time: 10-15 minutes each parotta
Serving: 3 parotta
Recipe source: Niru Gupta (Malabari Parotta)
1 1/2 Cup All-purpose flour/ Maida
1/2 Cup Oil
Enough Water for dough
Sieve and combine flour, pinch of salt and water to prepare soft dough. Add half oil and knead again. Cover and keep aside for 30 minutes atleast. Divide the dough into equal portion as ball shape.
Spread the oil on surface where you rolling the dough. Roll out this dough with rolling pin as much you can. Spread little more oil on the dough sheet and make some flits/ plates (as doing with saree or prepare paper plane). Take care the dough won’t stick together, when you fold. Hold the ends of the strip and stretch gently. Roll the strip like a wheel, by holding one end in the center and roll the other end. Roll again with rolling pin in round form, but I prefer to do with palm.
Heat the griddle/ tawa on medium flame and cook from both side without oil till to little golden spots come. Do same with rest. Serve this hot Kerala parotta with curries and vegetables.
Note: Use oil properly during the rolling and keep aside after preparing wheel from dough for 10-15 minutes. You can use oil during shallow fry… it’s up to you.