Malabar Parotta

Malabar Parotta/ Kerala Parotta is a layered flat bread of kerala which has made it's way all over the country and the world. These are crisp and flaky breads usually available as street food and in restaurants across Kerala, Tamil Nadu and Karnataka. It can be served as main dish with cocnut based vegetable korma, meat gravy or saalna.
Generally these parotta are made completely using Maida/ All Purpose Flour. You can prepare it with 1:1 ratio of wheat flour and maida or only with wheat flour which is also North Indian Lachcha Paratha. But using maida does gives a great texture and flakiness to the parotta. This recipe does not use yeast and it is eggless version. You will have to be liberal in using oil to make these crisp, layered and soft parottas. It also requires more effort and patience but the end product is worth the effort and patience.

Ingredients :
Serves 2 person

• All Purpose Flour(Maida) - 1 1/2 cup
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Baking Powder - 1/2 tsp
• Oil for kneading and cooking
• Water - approx 1 cup

Method : 

• In a bowl take maida, salt, sugar, baking powder and mix well.
• Add in 1 tbsp of oil and incorporate it into the mix. Add another 1 tbsp of oil and mix well till there are no lumps and evenly mixed.
• Now add water little by little and knead it into a soft dough.
• Add oil and continue kneading for 5-6 mins. Add more oil if it is all absorbed.
• Once done coat with oil and cover with a damp cloth. Set aside for 30 mins.
• Take the dough and knead again for 3 mins.

• Divide the dough int 4-5 balls. And make smooth balls with out any crack.

• Rest the balls with a damp cloth for 15 mins.
• Oil the rolling surface and rolling pin. You will have to roll it on a kitchen top as you would be required to roll it into a larger thin sheet.
• Take a dough ball and roll it as thin as possible.

• Smear oil on the rolled sheet and then sprinkle with maida on it.

• Lift from one end and pleat it.

• Continue pleating till the other end.

• With the oiled side up, roll it up and tuck the end underneath.

• Repeat the process for other dough balls, cover them and let it rest for 10-15 mins.

• Heat a tawa on medium low heat.
• Take the rolled dough and roll it on oiled surface. It should be thicker than chapatis. 

• Place the rolled parotta on medium hot tawa. 
• After sometime you can see the bubbles and color change. Flip and spread oil and let it cook.

• Flip and apply oil on other side and cook till they are crisp and golden brown..
• Remove it from the tawa and continue cooking with other parottas. Once it cools down a bit crush it to separate the layers. Serve hot with your choice of kurma or saalna.

Serving Tips : Serve with Chettinad Pepper Chicken Masala, Mixed Veg Sagu/ Kurma, Malabar Chicken Curry.