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Kerala parotta/ Malabar barotta

May-15-2018
Priyadharshini Selvam
180 minutes
Prep Time
20 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Kerala parotta/ Malabar barotta RECIPE

Residing country: Malaysia . This yummy parotta tastes awesome with chicken salna or vegetables kuruma

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Kerala
  • Shallow fry
  • Basic recipe
  • Egg Free

Ingredients Serving: 5

  1. 1 Cup Maida (All Purpose Flour)
  2. 1/4 cup sunflower oil for making dough and cooking parotta
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon sugar
  5. 1.5 teaspoon sunflower oil
  6. 1/3 cup water (plus a few teaspoons more)

Instructions

  1. Mix in the maida (all purpose flour), salt, sugar, oil and water to form a soft dough.
  2. Knead the dough for five minutes by hand. Cover the dough with a cloth. Rest the dough for 2 hours
  3. After the rest, form dough balls and rest the dough balls for five more minutes
  4. Take the dough ball and flatten it and roll it into a small disk. Sprinkle some oil if need be
  5. Transfer the rolled disks to a plate and apply oil on top of each rolled disk. Keep stacking the rolled disk, one on top of the other and keep applying oil on top of each disk.
  6. Rest the dough disks on the plate for 20 minutes
  7. Take a disk and place it on a flat surface. Gently pull the sides of the disks to form a large circle. It should effortlessly spread
  8. Gently gather the dough in one corner and make a spiral. Repeat with all the dough disks. Rest the spirals for five minutes
  9. Gently pat the spiraled dough with hand and spread the dough for 2-3 inches
  10. Heat a dosa tawa and place the parottas on the tawa. Cook a minute on each side. Then apply a teaspoon of oil for each parotta and cook for a couple of more minutes on low flame
  11. The dough needs to cook on a low flame so the inner part of the parotta also gets cooked evenly. When the parotta is golden, remove from heat
  12. Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
  13. Serve with chicken curry or mutton kuzhambu

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Hema Mallik
May-18-2018
Hema Mallik   May-18-2018

Nice one.

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