Malabar Parotta (പെറോട്ട) is a flatbread made with fine maida, eggs and oil. It is traditionally prepared using a technique which involves waving and puffing the dough so that the flat bread is formed of many layers. It is then grilled on a Tava. Usually served with a curry (vegetarian or non-vegetarian), it is a very common main course item in Kerala hotels.
Ingredients
- Maida (all-purpose flour) : ½ kg
- Turmeric powder : Pinch
- Salt to taste
- Egg : 2
- Water : ½ to ¾ cup
- Oil : ½ to ¾ cup
Method
Making the dough
- Beat the egg along with salt and turmeric powder.
- Add the Maida on to this egg mixture and pour the water in small quantity at a time.
- Knead the Maida as soft dough (same like chapatti).
- Keep this dough for minimum 2 hours with a wet cloth or in an airtight container.
Making parotta
- Divide the dough into lemon size ( about 10 to 12 )- See picture
- Keep the dough into a bowl with some couple of Tea-spoons of oil in it (See picture)
- Prepare a non-sticky surface (table top OR granite top) applying little bit of oil.
- Take each dough ball, keep it on the surface, and roll it with a chapatti roller. Don’t worry about the shape; roll it as a very thin sheet. (See picture). Oil the dough while spreading to avoid sticking on to your hands or the roller.
- Gently pull back the spread dough towards you to a single line following a wavy pattern, (like folding paper) -See picture
- Once folded down to less than ½ inch width, coil it. (see picture)
- Spread the coiled dough pressing with your palm make to a round shape of about 4- 6 inch with medium thickness (ie not too thin or not too thick).
- Keep a dosa pan on the stove, once it hot, apply little oil on the pan (or ghee)
- Put the parotta allow it to cook- flip the porotta in between (same like chapatti)till both side becomes dark brown (see picture), apply oil in-between if needed.
- Once you make 5 to 6 Parotta, stack them together on to the table top and beat with your hands from both sides . This releases stick layers of the Parotta and makes it soft (See the picture)
- Keep warm on a hot pan and serve with hot curry
