Parotta Recipe | Kerala Paratha

    Parotta a wonderful food ,every tamilian want to dig in more everyday.When you visit tamilnadu at night you will find at least one parotta shop.Tamilnadu parotta is served with salna where as kerala its served with onion raita.

    Even though we know its un healthy we used to eat every weekend before we came here.Alash !!! here we get only frozen kind.My friends mom is a expert in making parotta  .my friend said " it is with less oil" too.Then the very next day i  tried this with chicken salna ,which i will be sharing in next post.Being a vegetarian i made plain salna for myself.
   To make parotta soft i used a secret ingredient and some techniques,Read the complete recipe to find what are they.If you are not concerned about oil,add more when rolling and frying.These make the paratha flaky.One more thing ,if you get leftovers ,you can make kothu parotta with it.So it never go waste hehe.
 
May be you want to check some other similar paratha
Aloo paratha,Plain paratha,Methi paratha,Green chana paratha.

                                       Parotta Recipe | Kerala Paratha

                      How to make parotta -kerala paratha

 Cuisine: Indian Category:Breakfast |dinner Yields:8 medium Prep time:3 hours Cook time:30 minutes Total time:3 hours 30 minutes




Ingredients:

• 3 cups all purpose flour/maida.
• 1/2 cup warm milk/paal.
• 1 cup warm water/sudu thanni.
• 1 tsp salt/uppu
• 1 tsp sugar/sarkarai.
• 3 tbsp oil/ennai.

How to make parotta:

• Add all purpose flour,salt ,sugar,oil .

• Make a well in the middle ,add warm milk (this make the dough soft).Add warm water little by little and make a soft dough.(the dough should be elastic not too tight).

• Start to knead vigorously at least for 10 minutes.This kneading makes gluten,so the dough will be elastic while rolling.

• Apply oil outside and cover it .(The more time dough rest it will be good).
• After 1 1/2 hours,separate the dough in to equal size balls of 8.Try to stretch the balls little bit and fold the ends inside(like you do for making pav bun),You can also separate the dough like masters do, hold it in between thumb and pointer finger,it will bubble  and come forward.Separate it and apply oil to the sides and cover it.

• Rest the balls for 1 hour.

• Take one ball roll it very thin ,make use of rolling pin.You can also swing the dough in air and splash it on the top of the counter like masters do.Even pizza masters do a similar technique in air not splashing in counter top.With less oil ,swinging in air is difficult to do.You can give it a try.

• Hold one end,folds will form automatically.You can try to make a Saree pleat otherwise .Easy technique is,you can cut the thinly rolled dough straight and keep one above the other and then roll.

• Roll and keep it covered in oil for 15 minutes.

• Roll them thin again the one last time,you can use rolling pin or use your palms and press from the center by pushing it out.

• Heat tava and add one parotta.

• Apply oil to the bottom.When it bubbles flip it and apply oil to the bottom side.
• Cook paratha until it crisp and no raw batter left(it will take at least 4 min to cook one).
• Stack one above the other and crush when its hot.This technique will make the layers separate and flaky.

• Parotta is ready to be served with salna ,Mushroom korma,Vegetable korma.

Note:

• If the flour is old.You may not get the result as you expect.
• There are different technique,carefully read all of it before starting the process.
• Use more oil for best result.
• To make it healthy make it with half wheat flour and half maida.Taste varies for sure.

More to come.
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