Yesterday
I posted Veg Salna recipe and without Parota recipe salna will curse
me😁..So coming with Malabar parota recipe today.My flava stylist
viewer friend Ms.Maggie requested me this recipe long ago and though
i have tried Parota few times in my house I never got time to click
pictures
This
time I planned ahead and clicked all pictures . I make parota with
egg and eggless too , Both method parota tastes more or less same
but Parotas with egg tastes little great I feel.Also the main
advantage of home made parotas are it consumes less oil when compared
to store brought ones and hygiene too , so if you love parotas pls
try to make it in home.
Today
I will share parotas with egg recipe and by next week I will share
eggless parota too.
Pls
follow the recipe and steps exactly to get flaky , soft parotas .
The
yummy , flaky , soft Malabar parota recipe is as below,
SERVINGS
: 4 PAROTAS.
INGREDIENTS
:
Maida
/ All purpose flour – 2 cups.
Curd
– 2 tsp.
Egg
– 1 no.
Salt
– 1 tsp.
Sugar
– 1 tsp .
Ghee
– 2 1/2 tsp.
Water
– as required.
Oil
– 4 tsp.
METHOD
:
- In a bowl crack open egg , add sugar and salt and mix well till sugar and salt mixes well with egg.
- In a wide bowl add maida , 2 tsp ghee and mix well.
- Now make well in middle if maida and add egg mixture , curd and mix evenly.
- Add water little by little and keep kneading till you get sticky dough as like in below picture.
- Now stop adding water and add 2 tsp of oil and keep kneading for about 10 mins till the dough forms a soft mass and does not stick to the bowl edges ( but still you can feel the stickiness when you take the dough in hands ).This is the right consistency stop kneading.
- Close the bowl with a damp cloth and let the dough rest for 1 hour.
- After 1 hour , grease a wide surface with 1 tsp oil and place the dough on the surface and knead for 2 mins.
- Make cricket ball sized balls out of dough and close again with damp cloth for 10 more mins.
- Take each balls and using your roller or using your hands , flat the ball to very thin disc ( if you get holes here and there no need to worry ,its fine) . The disc must be very thin that you must be able to see the surface through the dough.
- Now spread 1 tsp of oil over the flatten disc and spread .
11. Start making pleats with the flattened dough.Pleat it till end and roll it to round shape and tuck the end under the spiral.
Let the dough rest for 5 mins until you make rolls with rest of the balls.
- Now take the first spiral and press it gently (dont press too hard) to form thick , even sized parotas .You can use your roller too to press them .Don't make it too thin , little dense gives you flaky parotas.
- Heat 1/2 tsp ghee or oil in a tawa and place the flattened parota on the hot tawa .Lower the heat to low temperature and sprinkle few drops of oil over the parota and let the parota boil for 5 mins in low heat.
- After 5 mins , flip the parota to next side and boil for 5 more mins.
- Now flip again to next side and increase the heat to medium temperature and boil for 2 more mins , flip it to next side and boil for 2 more mins.
- When parotas turn dark golden brown remove from heat.
- Sameway make all parotas and finally stack 4 parotas together and using your hands compress them from all sides ( as in picture).
- For compressing I asked my husband's help and he compressed them with full strength that he almost teared them into pieces 😡😭 ..you can see in picture the parotas are scattered all over the place.You no need to compress too hardly little compression to make them soft and flakky is enough.
- That's all , store in heat sealed container and serve hot with salna of your choice.
- I served with Virudunagar Veg salna , you can serve with Karaikudi chicken or veg kuruma or mutton ghee roast of your choice.
HAPPY COOKING!!
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