Sunday, 31 January 2016

Kerala Parota / Malabar Paratha !



Kerala Parota (aka Barotta / Malabar Parata / Laccha Parata) is very common recipe down south, especially in Kerala and south parts of Tamilnadu. Its mostly called Barota in Tamilnadu and you can find Barota shops in every corner of the street in all towns and cities. They serve with a gravy called salna, though it is veg, it just smells like a non veg gravy.
I still remember having lots of these barotas that we buy from local shops for dinner and enjoy with the salna. Making these are little tricky and time consuming , but they are insanely delicious especialy when made with all purpose flour. It is not so good for health, but once in a long while it is perfectly ok :)
If you happen to see the petite chefs at roadside making this parota, you will be amazed at their speed and perfection in swirling the rolled dough. Anyways if not to that mark, I have given here a decent procedure to make those yummy parotas. 


INGREDIENTS

  • 2 1/2 cups All purpose flour
  • 1 tsp Salt
  • 1/2 tbsp Sugar
  • 2 tbsp Oil + extra for frying the parotta
  • Warm water

STEPS

  • Take the all purpose flour in a bowl and add salt, sugar and oil to it.
  • Give a mix and then slowly add warm little by little and start mixing.


  •  Knead together and form a dough (like our chapati dough).
  • Then knead for solid 5 to 7 minutes pushing  it against your palm to make the dough soft.


  •  You can see the dough has turned soft after kneading well. Rest teh dough for 30 minutes covered with a damp cloth.
  • After 30 minutes the dough will be very   elastic and pliable.


  •  Now squeeze out balls from the dough and make equal size balls.
  • Keep them covered with the damp cloth while you work with one ball.


  •  Apply oil on the countertop, and start rolling the ball with a rolling pin.
  • Roll even and  thin as possible without any shrinks to a big sheet (any shape is ok).


  •  Brush some oil all over the sheet, or just apply oil with your hands.
  • Now start folding them zig zag from one end till you reach the other as shown.


  •  Swirl them around to make a disc and securing those zig zag foldings we made.
  • Push the tail end to the backside and press with your fingers , so that it is secured in the middle.



  •  Repeat the same with all the remaining balls, and yes keep them covered again till you make one by one.
  • Now take one disc, first press with your palms to a form a flat disc, and then gently roll with the rolling pin, without damaging the layers of fold.
  • Do not roll to thin like chapati, it can be bit thicker.

  •  Place it on a hot tawa, and cook on medium heat until brown spots appear.
  • Flip the parota, brush some oil and then cook well till brown spots appear on both sides and also the parota is cooked well.


  •  Repeat the same with all the parotas.
  • Now stack all the cooked parotas and then with both hands crush them , so that the layers are popped out and the parota is flaky.



NOTES
  • Make sure you knead the dough well that it becomes soft and pliable. Also rest it for 30 minutes. Keep the dough covered with a cloth at all times during the process of making.
  • Sugar is important , so that when cooking the sugar caramelises and gives nice brown color spots.
  • After rolling them , you can freeze them for a month or more and then just cook them straight from the freezer.
  • If you want to avoid too much Maida (All purpose flour) consumption, then you can add half Maida and half Whole wheat flour.
  • Best served with Vegetable Kurma  / Chicken curry / Spicy Egg Masala .
  • Some people Use warm milk for kneading the dough. You can use that too, it makes the dough even softer.



With Love,

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