Kerala Parotta

A Parotta, is a commonly eaten bread in South India. This is not to be confused with the North Indian Paratha. Parottas are available in hotels and road side shops across Tamil Nadu, Kerala and Karnataka. It is also served in marriage and religious festival and feasts. Since the ingredients include a large amount of oil/ghee and eggs, it is high in cholesterol content.

Basic ingredient is maida. But to make parotta requires a certain amount of expertise; the kneading has to be just right. And if you?re not an expert and cannot dream of making it at home, there is an array of restaurants and ?? Thattukadas all over Kerala that stocks this light and tasty all time favorite dish. Taste will differ slightly from restaurant to restaurant. Each restaurant has their own ?? Parotta master ?? / chef ??. Parotta goes well with chicken curry , beef fry , mutton cuury and korma.

Kerala Parotta

Ingredients

450 g maida
2 eggs
150 ml milk
10 g sugar
60 ml cooking oil
100 g butter
A pinch of baking soda
Oil to shallow fry
Salt to taste

Method

1, Mix the flour with the baking soda in a shallow bowl.

2, Break the eggs in a bowl. Add milk , sugar , salt and oil and whisk.

3, In the flour , pour the egg and the milk mixture and start mixing. Knead to a soft dough. Cover the dough with a moist cloth and leave for half an hour.

4, 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.

5, Place a disc and stretch evenly on all sides till it is very thin and approximately 12- 15 inches in diametre.

6, Put melted butter 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.

7, Flatten slightly and keep the disc aside for five minutes. Flatten each disc with a rolling pin into a round parotta , dusting with flour while rolling.

8, Place the parotta on a heated tawa and half ? bake turning it over once.

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