Malabar Parotta
A paratha/parantha/parauntha (Punjabi: پراٹھا ) is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough.[1] In Bengali it is known as porota (পরোটা) while in Burma, it is known as palata (ပလာတာ; pronounced: [pəlàtà]), and is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay. -Source: Wikipedia
Ingredients
- 500 gm Maida
- 3 tbsp Oil / எண்ணெய்
- 2 tsp Salt / உப்பு - adjust to your taste
- 250 ml Milk / பால்
- 2 tsp Sugar, White / சர்க்கரை, வெள்ளை
- 1 tsp Yeast
Instructions
- Mix yeast, sugar in warm water
- Close with a lid and set aside until foamy
- Add the yeast water into maida [reserve ½cup of maida for making paste], little oil and milk and knead well
- Allow it to rest for 10min
- Again knead till the dough becomes soft add little oil and milk again
- Cover it with a damp cloth and allow it to rest for 2~3hrs
- In another bowl take rest ½cup of maida
- Add oil and make it into a paste
- Divide down into smaller portions equally
- Take a portion and spread like a thin chapatti as thin as possible [remember for this the dough should be as soft as possible, add little oil if it's not spreading]
- Spread the above paste evenly on top
- Fold the spread layer to make a frill
- Roll it and allow it to rest for at least 5~10min
- Repeat the same for all the portions
- Now roll the rolled ball into a thick parotta
- Cook the parotta on hot tawa apply the oil until it is golden brown
- Finally, stack all the parottas and gently crush them with both hands so that the flakes fluffs up
- Serve hot with Vegetable Kuruma
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