Name: Malabari Parotta (Without egg) recipe by Aarti Sharma at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Ingredients: 2 Cups, Refined Flour (maida); 1 tbsp, ghee for dough; Melted Ghee or oil, as required for making parotta; ½ Cup, Milk; ½ tsp, Sugar; Lukewarm water, as required; Salt to taste

ABOUT Malabari Parotta (Without egg) RECIPE

Malabari Parotta or Kerala Parotta is a layered flatbread made from refined flour (maida). This is a traditional recipe from Kerala. At some places it is also served at weddings, religious festivals and feasts. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and roasted. This recipe is good for weekend dinner and does not required many ingredients.

Ingredients Serving: 3

2 Cups, Refined Flour (maida)
1 tbsp, ghee for dough
Melted Ghee or oil, as required for making parotta
½ Cup, Milk
½ tsp, Sugar
Lukewarm water, as required
Salt to taste

Instructions

In a mixing bowl put refined flour, 1 tbsp ghee, milk, sugar, salt and sufficient lukewarm water and make a hard dough. Cover it and keep it aside for 15-20 minutes.
Divide the dough into equal portions and roll them into balls.
Apply some oil on the balls and cover it. Keep it aside for another 5-10 minutes.
Spread a little oil or ghee on the table top. Place ball on it and roll it with the help of a rolling pin into thin sheet.
Now apply some ghee or oil on the rolled sheet and dust it with the little refined flour.
Make small pleats and roll into a round ball. Do the same with the remaining balls. Cover it and leave it aside for 5 minutes.
Now take the rested balls and roll like chapatti.
Heat non-sticky tawa and place the rolled chapati on it. Drizzle little ghee or oil and cook it from both sides until lightly brown and crisp.
Serve hot with any sabzi.

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