Kerala Parotta Recipe (yields 14-15 small parotta)
1.All purpose flour-500 gm
Sugar-2 tbsps
Baking powder-1/2 tsp
Salt-1 tsp
Ghee-1 tbsp
Mix together all the above ingredients in a bowl.
2.Egg-1
Milk-1/2 cup
Lime juice-2 tsp
Water-1/2 cup
Add the egg,milk and lime juice and mix in.Now add the water little by little and mix in to get a soft dough.Add extra water if required.
3.Oil/ Dalda-3 tbsps
Now knead the dough by(stretch and fold method)for 5-10 minutes adding a tbsp of oil/dalda .once the dough is smooth add the remaining 2 tbsps of oil/dalda to the bowl and over the dough and let this rest for a hour well covered.
4.Oil-2-3 tbsps
Ghee/Dalda-2 tbsps
Flour-4-5 tbsps
Divide the dough into 14-15 balls and and apply oil over the balls and cover it with a wet towel and set aside for 20-30 minutes.
Now take a dough ball and press it with your hands and then roll it out thin with a rolling pin as thin as you could.Apply some oil and dalda mixture over this and sprinkle some flour over it.Fold in from one side as if you make a paper fan.
Or you can just pull the rolled out dough from one side with both the hands,so that it simply comes together with fleets.
Now tightly roll this from one end and tuck the other end under it to secure it.Porotta dough is ready.Repeat with the remaining dough balls.Cover this with a wet cloth and set aside for another 15 minutes.
After the 15 minutes,take the Porotta dough apply some oil on it and gently press with your palm to make a thin disc.Heat a cast iron pan and cook the Porotta on medium heat flipping it when slightly browned underneath.Apply some dalda/oil and cook till the Porotta is done.Remove it to a casserole and repeat with the remaining Porotta dough balls.Once 3-4 Porotta is ready,place them on counter tops one over the other,and compress it with your hands from the sides to separate the layers .Homemade Kerala Porotta is ready
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