Apr 1, 2013

Kerala Parotta (2nd recipe)

Kerala Parotta (2nd recipe) – Parotta is a popular dish in Kerala cuisine. Best with non vegetarian  dishes / vegetable korma …

Here's the recipe of Whole wheat Lachha Paratha and other step - by - step  photos .

Makes : 6 parottas


Please use same measuring cup to measure flour and water.

2 cups all purpose flour (maida) Indian standard measuring cup of 200 ml / 8 oz capacity

1/2 teaspoon salt

1 teaspoon oil

½ - ¾ cup water

8 - 10 teaspoon  oil for topping


Combine the flour, oil and salt and knead into soft and pliable dough with ½ cup water. First starts with ½ cup water. Later adjust with remaining ¼ cup water to make soft dough.  Knead  well  till the dough is smooth and elastic.

Cover and keep in an air tight container for half – one hour.
Divide the dough into 6 equal parts. Make round balls.

Use a little flour to roll each portion into circles of approximately  8 -  9 inch ( roll as thin as possible ) diameter (bigger than normal chapati ).

Dust off any excess dry flour. Apply little oil / ghee on top of the rolled roti.

Gathered the roti into concertina folds, as you would in the making of a paper fan.  Roll the gathered roti into a circle to resemble a scroll ( like a Swiss roll ).

Apply little oil on top and keep in an airtight container for one hour.

Use a little flour to roll each portion into circle of 5 – inches thick parottas. Please do not make thin parottas.

Heat a flat frying pan or griddle. Reduce heat to medium and cook parottas till golden brown on both the sides / you can see the layers clearly  ( approximate cooking time 8 minutes for each paratha ). Apply oil / ghee during frying.

Once cooked, stack all the parottas together and bang the stack slightly with both hands on either side. The flakiness / layers will be more visible.

Serve with  any gravy dishes of your choice.

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