Soft and flaky Kerala-style parotta recipe is also known as Malabar Parota. It is one of the popular South Indian flat bread options. This delicious breakfast or snack option is a staple in Kerala. Let’s dive right into the art of making Parotta at home.
Explanation about Parotta
What is Parotta?
Parotta is a flat bread made from maida or all-purpose flour and water. It is characterized by its flaky layers, which are achieved through a specific rolling and folding technique.
Origin of Parotta
To discuss the origin of Parota, it is believed to have its roots in the Middle East. The dish has evolved over time to suit local tastes and preferences.
Characteristics of Kerala Style Parotta
Kerala-style parotta is known for its soft, fluffy texture and taste. It is often served with masala curries or plain curries as a combination.
Ingredients Required
Maida (or) all-purpose flour – 2 cups
Water – 1 cup
Salt 1 teaspoon
Oil – 1 tablespoon
Ghee – 1 tablespoon
Tava or non-stick skillet
Preparation Process
Dough Preparation
In a large bowl, add flour, salt and oil and mix. Knead it gradually till a smooth dough is formed.
Kneading the Dough
Keep kneading the dough for about 10-15 minutes or until it becomes elastic and does not stick to your hands.
Resting the Dough
Cover the dough with a damp cloth. Rest for at least 30 minutes. This allows the gluten to relax. This results in a softer and more flaky dough.
Rolling and Folding
Rolling the Dough
Roll the dough long. Then divide the rolling dough into equal-sized balls. Roll each ball into a circle.
Folding the Dough
Fold the rolled dough exactly in half, then in half again. Roll it again and repeat the folding process a few more times.
Cooking the Parotta
Heating the Tawa
First heat a tawa or griddle on medium or low flame.
Cooking the Parotta
Now place the folded parota on a well-heated tawa. It will puff up and turn golden brown after a while, add ghee on the cooked side.
Applying Ghee
Flip the parota and cook for a few more seconds until both sides turn golden brown. But add more ghee to it.
Serving Parotta
Parotta is usually served with spicy curries and plain curries. Some popular accompaniments include beef curry, chicken curry and vegetable korma.
Tips for Perfect Parotta
– The dough should be soft and light, but very sticky shouldn’t be.
– Use lukewarm water for yeast activation.
– Remaining dough for proper fermentation.
– Roll the dough as thin as possible for the best layers.
– Apply ghee or oil to the layers of dough. This is great; it provides taste.
– Till the parotta turns golden brown and puffs up to cook.
Variations of Parotta
There are several variations of parotta, including:
Egg Parotta
Crack an egg into the folded parotta before cooking.
Vegetable Parotta
Chopped vegetables are added to the dough before rolling.
Conclusion
Making a soft and flaky Kerala-style parotta recipe might sound daunting, but with a little practice, you can master the art of making this delicious and versatile dish at home.