MALABARI PAROTTA

MALABARI PAROTTA

Parantha or parotta are flatbreads fried in ghee or oil. They are a staple in any Indian cuisine.They all have different techniques to make them. In Northern India paranthas are generally made with wheat flour or a mixture of flours like chickpea flour, millet etc whereas in Southern India its made with plain flour. These parottas are made by hand, not with the rolling pins.  They can be served with curries or fried eggs, scrambled eggs or with pickles.

Serves 4

Time 1 hour

4 cups plain flour

salt

1 cup ghee/oil ( don't worry, you won't use the whole amount)

warm water to make the dough

Method

Make the dough. Oil it properly and knead it for about 8 to 10 minutes until it's smooth. Keep it covered with damp cloth for at least 20 minutes.

Now, divide the dough into 4 balls. Rub the oil or ghee on the surface of the counter and on your hands. Press it down at the same time stretching from the edges. Keep on pressing and extending the flattened dough ( keep on dipping your fingers in oil and flattening the dough)

Don't worry if there is a tear in between. Once done, gather the flattened dough and bring it together as shown in the picture. Twist it and flattened with hand and fry on slow heat with oil or ghee, 

When done, slap the 4 parottas in ways as if clapping. This is done to separate the layers and letting the steam to escape.  They are a bit of lengthy job but they are worth making it.

TIP: The reason why rolling pin is not used is because to keep the layers intact.