Malabar Porotta is a layered flat bread of Southern India, particularly in Kerala. Parotta can be served as a main dish with any meat or vegetable dish.
For vegetarians, you can skip milk and egg and can prepare the light variant.
Preparation
450 gm flour(Maida). 2 eggs 150 ml milk 10 gm sugar 40 ml Sunflower oil+ 30 ml melted vanaspathi mix. A pinch of baking soda Butter 50 gm.Butter use for frying only. Salt to tasteMethod • Mix the flour with the baking soda in a shallow bowl. • Break the eggs in a bowl. Add milk sugar salt and oil and whisk.
• In the flour, pour the egg and milk mixture and start mixing. Knead
to a soft dough. Cover the dough with a moist cloth and leave for 2
hours minimum. • Divide the dough into six equal portion and make balls. Make a roti shapped and greese the rolling surface with oil. • Place a disc and stretch evenly on all sides till it is very thin and approximately 12-15 inches in diameter.
• Put melted butter and vanaspathi mix over the surface. Then dust with
flour. hold from two ends and gather while ensuring that there are many
folds. • Take out one end and start rolling to make another disc. • Flatten each disc with a rolling pin into a round porotta, dusting with lour while rolling. • Place the porotta on a heated tawa and half bake turning it over once.. • Put melted ghee all round and fry both sides over low flame until golden brown
• Final Step is important ..keep 3 or 4 parathas layer wise and forcefully compress them between your palms, rotate and again compress.(porotta adukki veykkuka ennittu 2
sidil ninnum nannayi adiykkuka…porotta aarudeyenkilum mughamanennu
sankalppichal mathi 2 kavilathum orumichu adi kodukkunnapole porotta
adukki vachu athine adiykkuka enkile layers nice aakukayullu.).Serve hot with chicken curry or beef curry or fry.
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