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Wednesday, April 6, 2016

Kerala Paratha | Malabari Parotta




I am very fond of Keralite Cuisine and malabari paratha happens to be my all time favorite. Finding the right recipe and right way of making this paratha was a challenging job for me. My curiosity for this, did not stop me from entering the restaurant kitchens to see and learn as to how they come up with such a 'melt in the mouth' and 'layered parathas'. 

There is no fixed recipe, be it  'Kerela Paratha', 'Celyon Paratha' or 'Malaysian Paratha'. All have their own versions but the appearance is almost similar. To actually master this paratha, you need lot of patience and practice.







Serving Size: 8 parathas (depending on the size)
Preparation time: 15 to 20 minutes for kneading
Resting time: Overnight or minimum 3 hours
Cooking time: 20 to 30 minutes


Ingredients:

  • 2 cups plain flour ( maida / all purpose flour)
  • 1 egg 
  • 1/2 cup milk (@room temperature)
  • 1/4 tsp baking soda
  • 2 tsp sugar
  • 1/2 tsp salt 
  • Warm water as needed (approx 1/2 cup)
  • Cooking oil for greasing and roasting the parathas.

Method:

  1. In a bowl mix together, 1 egg, 1/2 cup milk, 1/4 tsp baking soda, 2 tsp sugar and 1/2 cup warm water. Mix well till everything is well combined.
  2. In a large mixing bowl, add 2 cups plain flour and salt. Add the liquid mixture little by little as you go on bringing the dough together into a large mass yet sticky and slacky dough. Add more plain flour if needed and knead for 5 minutes by applying some oil on the surface of the dough. Leave the dough covered for 15 minutes.
  3. Again start kneading the dough for 5 minutes till it gets a smooth soft texture.
  4. The secret for soft paratha is to leave it overnight in room temperature, or at least 2 to 3 hours.
  5. Divide the dough into lemon size portions. Roll out each portion into a large thin disc, so thin and transparent that the surface on which you are preparing should be visible. Do not worry if there are any holes or if the shape is not round.
  6. Pour few drops of oil on the rolled out dough and spread it evenly with your hands.
  7. Start folding like a paper fan with small pleats, starting from one end to the other. Twist the whole pleated dough and swirl it around to make a small twisted disc. See the pictures for illustration.
  8. Apply some oil on the twisted disc and keep covered with a wet cloth till you have finished this step with all the other portions.
  9. Heat a pan, and with help of a rolling pin start rolling out the disc to small parathas by using only oil (no plain flour).
  10. Cook the paratha on both sides using oil till golden. Repeat with all the parathas. 
  11. To bring out the layers from the cooked paratha, slightly smash the paratha between both the palms. (slight crushing).
  12. Serve hot with a spicy gravy.

Step by step method














  


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