{"id":446,"date":"2013-06-01T14:47:40","date_gmt":"2013-06-01T22:47:40","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=446"},"modified":"2013-06-01T17:30:30","modified_gmt":"2013-06-02T01:30:30","slug":"malabar-parotta","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/malabar-parotta\/","title":{"rendered":"Malabar Parotta"},"content":{"rendered":"<figure id=\"attachment_447\" aria-describedby=\"caption-attachment-447\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Parotta.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-447\" alt=\"Malabar Parotta\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Parotta.jpg\" width=\"640\" height=\"304\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Parotta.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Parotta-300x142.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><figcaption id=\"caption-attachment-447\" class=\"wp-caption-text\">Malabar Parotta<\/figcaption><\/figure>\n<p>Malabar Parotta (\u0d2a\u0d46\u0d31\u0d4b\u0d1f\u0d4d\u0d1f) \u00a0is a \u00a0flatbread made with fine maida, eggs and oil.\u00a0 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.\u00a0 Usually served with a curry (vegetarian or non-vegetarian), it is a very common main course item in Kerala hotels.<\/p>\n<p><!--more--><\/p>\n<h5><strong>\u00a0Ingredients<\/strong><\/h5>\n<ol>\n<li>Maida (all-purpose flour) : \u00a0\u00a0\u00bd kg<\/li>\n<li>Turmeric powder : Pinch<\/li>\n<li>Salt to taste<\/li>\n<li>Egg : 2<\/li>\n<li>Water : \u00bd to \u00be cup<\/li>\n<li>Oil : \u00bd to \u00be cup<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_458\" aria-describedby=\"caption-attachment-458\" style=\"width: 448px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Parotta_Ing.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-458\" alt=\"Ingredients\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Parotta_Ing.jpg\" width=\"448\" height=\"237\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Parotta_Ing.jpg 448w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Parotta_Ing-300x158.jpg 300w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><\/a><figcaption id=\"caption-attachment-458\" class=\"wp-caption-text\">Ingredients<\/figcaption><\/figure>\n<h5><strong>Method<\/strong><\/h5>\n<p>Making the dough<\/p>\n<ul>\n<li>Beat the egg\u00a0along with salt and turmeric powder.<\/li>\n<li>Add the Maida on to this egg mixture and pour the water\u00a0in small quantity at a time.<\/li>\n<li>Knead the Maida as soft dough\u00a0(same like chapatti).<\/li>\n<li>Keep this dough for minimum 2 hours with a wet cloth or in an airtight container.<\/li>\n<\/ul>\n<p>Making parotta<\/p>\n<ul>\n<li>Divide the dough\u00a0 into lemon size ( about 10 to 12 )- See picture<\/li>\n<li>Keep the dough into a bowl with some couple of Tea-spoons of oil in it (See picture)<\/li>\n<li>Prepare a non-sticky surface (table top OR granite top) applying little bit of oil.<\/li>\n<li>Take each dough ball, keep it on the surface, and roll it with a chapatti roller. Don&#8217;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.<\/li>\n<li>Gently pull back the spread dough towards you to a single line following a wavy pattern, (like folding paper) \u00a0-See picture<\/li>\n<li>Once folded down to less than \u00bd inch width, coil it. (see picture)<\/li>\n<li>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).<\/li>\n<\/ul>\n<figure id=\"attachment_449\" aria-describedby=\"caption-attachment-449\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Parotta_steps.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-449\" alt=\"Parotta Steps\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Parotta_steps.jpg\" width=\"640\" height=\"466\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Parotta_steps.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Parotta_steps-300x218.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><figcaption id=\"caption-attachment-449\" class=\"wp-caption-text\">Parotta Steps<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<ul>\n<li>Keep a dosa pan on the stove, once it hot, apply little oil on the pan (or ghee)<\/li>\n<li>Put the parotta allow it to cook- flip the porotta\u00a0 in between (same like chapatti)till both side becomes dark brown (see picture), apply oil in-between if needed.<\/li>\n<li>Once you make 5 to 6\u00a0Parotta, 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)<\/li>\n<li>Keep warm on a hot pan and serve with hot curry<\/li>\n<\/ul>\n<figure id=\"attachment_450\" aria-describedby=\"caption-attachment-450\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Steps2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-450\" alt=\"Parotta-Cooking\" src=\"http:\/\/pepper2salt.com\/wp-content\/uploads\/2013\/06\/Steps2.jpg\" width=\"640\" height=\"150\" srcset=\"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Steps2.jpg 640w, https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-content\/uploads\/2013\/06\/Steps2-300x70.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><figcaption id=\"caption-attachment-450\" class=\"wp-caption-text\">Parotta-Cooking<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Malabar Parotta (\u0d2a\u0d46\u0d31\u0d4b\u0d1f\u0d4d\u0d1f) \u00a0is a \u00a0flatbread made with fine maida, eggs and oil.\u00a0 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.\u00a0 Usually served with a curry (vegetarian [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":452,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,10,14,4],"tags":[],"class_list":["post-446","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kerala-specials","category-main-course","category-south-indian","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=446"}],"version-history":[{"count":8,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/446\/revisions"}],"predecessor-version":[{"id":456,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/446\/revisions\/456"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/452"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}