By Niveditha Kalyanaraman
October 15th, 2023
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One popular south indian layered paratha dish made with maida or plain flour. It is known for its crisp and flaky taste with multiple layers of folded and twisted parotta layers in it. It is generally served with a spicy coconut-based vegetable kurma recipe, but can also be served with choice of north indian curries. Here's the recipe for Malabar Parotta.
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3 cup maida / plain flour 2 tbsp rava / semolina / suji, fine 1 tbsp sugar 1 tsp salt 2 tbsp ghee / clarified butter Water, for kneading Oil, for soaking & roasting
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In a large mixing bowl, tak maida, rava, sugar, salt and ghee. Rumble and mix well until the flour turns moist. Now add water and start to knead the dough.
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Further add oil, cover and rest for 1 hour. After 1 hour, punch and knead the dough again. Knead until the dough absorbs all the oil. Now pinch a ball sized dough and place in a bowl.
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Add oil, cover and soak for 1 hour. Now take the ball and roll gently. Pull and spread as thinly as possible. Cut into thin strips using a sharp knife. Bring together the strips and pull slightly. Now roll spiral, making sure all the strips are intact. With a greased hand, pat and spread the dough.
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Cook on medium flame until the base is cooked. Flip over and spread oil. Cook on medium flame until both sides turn golden brown. Crush the parotta gently, this helps to separate the layers. Finally, enjoy Malabar Parotta with chana curry.
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