Malabar Parotta

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HI

Let me start this post with my sincere apologies for the long break that I had to take. I wanted some time off till my daughter got into a good university. Now that she is, Radhika’s Blog Hop Wednesday was just right for me, to start blogging again. This is an event started by Radhika. We are about 40 members and Radhika has done a wonderful job with the pairing.This way i get to try so many recipes from the fellow bloggers.
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This week i had been paired with Saraswathi and her malabar parotta’s are awesome

The original recipe is HERE

INGREDIENTS
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All purpose flour 1 cup

Water enough to mix it into a pliable dough

Baking soda a pinch

Salt as required

Oil as required

PROCEDURE
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Mix flour, salt and Baking soda. Add enough water and mix in into a pliable dough.Cover it with a wet cloth and let it rest for 15-20 minutes.

Now make small balls from this dough. Apply oil to ech ball and again cover it with a wet cloth and let it rest for 10 more minutes.

Now grease the work surface with oil, roll one ball as thin as possible( It may not be a perfect shape too:-) )

Apply oil to this and fold it into pleats. Twist once this pleated dough and roll it inwards. should form a spiral. Make all the balls the same way ,and let it rest for 15 minutes.

Take out one ball, roll it into chapathi(not very thin)

Place this on a heated Tawa.When small bubbles start appearing, turn it and cook it on the other side too. Apply litlle oil and turn once more

Lovely layered parotta ready

To see a pictorial check out saraswathi’s blog post

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Veena

24 Comments Hide Comments

hello veena the parota looks yumm!!!!
first time to your space, you have got lovely space here, happy to follow you!!!! hope you like my blog too!!!!

looks soo crispy and yummy…love these…u really hav a nice space here..happy 2 follow u…visit my space wenever u get time…tc..enjoy..:)

i love malabar parotta… so many times I've used ready to fry packets from big bazaar… this time no ready packets, will make it on my own.. 🙂 thanx for the recipe

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