Скачать или смотреть സേവനാഴിയിൽ എളുപ്പത്തിൽ ലെയർ പൊറോട്ട |Layered Soft Parotta /english translation in description box

Ingredients:

(Makes 9 Malabar parotta)
Maida / All purpose flour – 4 cups
Eggs – 2
Sugar – 1 tbsp
Salt
Oil

Steps:

Mix maida, beaten eggs, salt, 2 tbsp oil and sugar in a bowl and knead it into a soft dough adding water little by little. The consistency of the dough should be softer than the roti/chapati dough.

Cover and let it rest for 30 minutes – 1.5 hours.

Use the ribbon pakoda blade with six slits in the idiyappam press. Load the idiyappam press with the rested dough. Press the dough on to the greased countertop stretching to a few inches.

Spread a few spoons of oil on to the pressed dough. Carefully gather the dough and make a spiral starting from one end. Repeat this with the rest of the dough. Let it rest for 30 minutes to 1 hour.

Gently pat the dough with your palm and spread the dough for 2-3 inches.

Heat an iron tawa and cook parottas flipping both sides. Spread some oil on each parotta.

Stack the parottas and gently press the sides towards the center to fluff up the parotta.

Enjoy Kerala parotta with:

Egg curry -    • Egg Curry With Thick Gravy for Chapathi /R...  
Royal chicken curry -    • Royal Chicken Curry/Excellent for chapati,...  
Resturant style mutton curry -    • Restaurant Style MUTTON Curry || Thick gra...  

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