Apr 24, 2011

Kerala Porotta

Here's the 2nd  recipe of Kerala Parotta 

Kerala Parotta & Egg Roast ( Mutta Roast)

Malabar P0rotta ( Kerala P0rotta )

Makes: 6


400 g maida / 2 cups (all purpose flour / plain flour)
1 egg
75 ml milk
1 teaspoon sugar
1/2 teaspoon salt
60 ml cooking oil


Mix the flour with salt and sugar in a shallow bowl.

Break the eggs in a bowl. Add milk, 1 tablespoon oil and whisk.

In the flour, pour the egg and the milk mixture and mix well. Knead to a soft dough. Finally, add 1 teaspoon extra oil and make the dough extra smooth and elastic. Cover the dough with a moist cloth and keep aside for two hours.

Divide the dough into six equal portions and make balls. Flatten each with a rolling pin into round disc. Grease the rolling surface with oil.

Place a disc and stretch evenly on all sides till it is very thin and approximately 12- 15 inches (30 cm) in diametre.

Apply oil over the surface. Then dust with flour. Hold from two ends and gather while ensuring that there are many folds. Then take one end and start rolling to make another disc.

Flatten slightly and keep the disc aside for half an hour. Flatten each disc with a rolling pin into a round parotta, dusting with flour while rolling ( thick parotta & 5 - inches in diameter).

Place the parotta on a heated tawa and half – bake turning it over once.

Pour oil / melted ghee all round and shallow fry both sides over low flame until golden color. Serve with chicken curry , egg roast ..

Find here Egg Roast recipe.


Vimitha Anand said...

Those parottas have come out so very perfect...

beingFab said...

Little tip: Once cooked, stack all the porottas together and bang the stack slightly with both hands on either side. The flakiness will be more pronounced :-)