Malabar Parotta | Parotta | Layered Parotta|Eggless Parotta

Parotta is the most loved recipe in South India. The origin of this cuisine is kerela. This parotta has a layered texture. The outer side of the parotta will be crispy and chewy. Malabar Parotta is entirely different from North Indian Paratha.

Malabar Parotta is made of Maida. Both vegetarian and non vegetarian loves to have it. Basically am going to do an eggless recipe. Non vegetarian can add 1 egg for this measurements. Egg will make the dough more soft and flaky. Lets see how to make?

Ingredients

• Maida – 4cups

• Sugar – 1 tblsp

• Salt – ½ tsp

• Oil – 100 ml

• Water to knead the dough

Recipe

• Take a bowl add all the ingredients except water. Mix all well.

• Add water little by little and knead the the dough. Knead the dough until it becomes sticky.

• Then transfer the dough to kitchen area or else work area. Knead the dough for atleast 15 min.

• So that the gluten in the maida releases.

• Gluten helps the parotta to make chewy.

• After 15 min soak the dough in half of the oil.

• Rest the dough to soak in oil for min 2 to 4hrs.

• Later cut the dough into small pieces. Again soak it the same oil for min ½ hr.

• Then spread the dough as much as you can. Cut the dough vertically like strips.

• Then dust some maida. Likewise make all the other dough. And make a roll again soak it for ½ hour.

• Then spread the dough using my own hands. Parotta should not be very thin, it should be a little thick while spreading.

• Transfer it to the hot tawa. Then cook the parotta and also oil the parotta using the brush.

• Take a set of parotta crush the parotta in clapping mode.

• The soft layered Malabar Parotta ready.

Note

Cook the parotta on a low flame. So that they cook inside properly.