By Nikita Toppo
Malabar parotta is a unique flatbread from South India that is usually served with spicy vegetable kurma.
3 cups all-purpose flour, 1 tsp sugar, 1 tsp salt, 1 egg, 1 tsp oil, ¼ cup milk, ghee for frying
Mix flour, sugar, salt, egg, and oil in a bowl. Add milk and mix well. Knead a soft dough with water. Cover and keep it aside for 20 minutes.
Divide the dough and make 8-10 balls. Roll it into a roti, apply oil generously and using a knife, cut the circle into thin strips. Gather the stripes and roll to make a spiral.
Dust and roll into paratha. Heat a griddle and transfer the paratha on it. Cook till brown spots appear on the lower side. Flip it.
Apply ghee on both the sides and cook till brown spots darken. Remove from griddle and press from both the sides to open the layers.
Serve hot with any curry-based dish.