Malabar Parotta

We can see making this Parotta at all small tea shops ,bus stands and railway stations in Kerala even in midnight.I saw people making the dough hitting ,beating,kneading to make the dough soft.
Parotta is made with all purpose flour or maida.

This is my son’s favorite dish. I was planning to make Parotta with wheat flour and maida.i used half maida and half atta.

We can have the Parotta with any side dishes like veg Kuruma or any other  curry of your choice.
Let us see how to make this.
Preparation time approx 1 hour 30 minutes;

Ingedients;

• 1 cup maida
• 1 cup wheat flour
• Milk 1 cup plus water to make the dough.
• Salt to taste
• 1/4 spoon soda bicarbonate
• Oil for spreading  on Parotta.
• 3 tbsp oil for mixing the dough

Oil for cooking parottas

Method:
In a deep bowl add wheat flour ,maida ,salt  and soda mix well..
Add milk little by little. Mix it. If milk is not enough to make the dough add water.
Make a soft dough. Add 3 tbsp oil and knead the dove for minimum 5 minutes.
Cover the dough with a wet muslin cloth or aluminum foil.

After 30 minutes again knead for few minutes .

Divide the dough into equal parts.

Make round balls.

Roll the round dough like chappathi.

Spread oil on the rolled Parotta.

Sprinkle with maida on oil side all over Parotta

Make fleets as shown in the picture.

Roll the dough from one end to other end.

Make all parottas like this.

Sprinkle maida over all rolled parottas.

Cover this with a wet towel or foil.
After an hour dust your platform with maida and roll each Parotta in round shape.

Heat the tawa.
Pour little oil.

Put the rolled parotta on hot tawa. Keep the fire on medium heat.
When one side is cooked flip it.
Pour oil
Cook .

Make all prottas.

When it is little hot press the sides of parottas as shown in the picture.

Best regards