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.