Thursday, March 3, 2011

Parotta Recipe / Paratha Recipe / Kerala Parotta


Maida / All purpose flour  - 250 gms
Egg - 1 no
Milk - 75 ml
Sugar - a pinch
Cooking oil - 30 ml
Baking soda -  a pinch
Oil / Butter - For frying

Salt- to taste


Mix the flour and  baking soda in a mixing  bowl.

Break the eggs in a bowl. Add milk , sugar , salt and oil and whisk .

Beat it well using a beater , or beat well by hand using a ladle .

 Pour these contents to the flour  and start mixing.

 Knead to a soft dough.Spread oil over the kneaded dough and cover the dough with a moist cloth and leave for an hour.

  Divide the dough into equal portions and make balls.

In a flat surface, apply oil.Take one ball and roll out in to a thin sheet using a rolling pin.Make it thin as possible and not to worry about shape. 

Spread melted butter or oil  on the surface.

 Then dust with flour. 

Hold the two ends ,Using both hands make pleats on the rolled dough(just like saree pleats) starting from one end.

Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.

  Flatten each portion with a rolling pin into a round parotta , dusting with flour while rolling.

 Place the parotta on a heated tawa.Cook each parotta using little oil on both the sides untill they have brown spots.

When 3 or 4 porottas are done,place them in a flat surface and holding them between hands ,beat the hands together, just  like clapping to separate the different layers.

Serve hot with Chicken curry/Vegetable kurma .

This parotta is very famous in the southern part of tamilnadu and kerala.It is also a common street food.

Freezing Parotta :

If U are planning to make in larger quantities and freezing them , do not over cook them . Cook till they are only half done . Then spread them in the News paper and allow it to cool off completely .

After the parotta is completely cooled off  stack them one over the other and freeze them .

To cook these parota , remove from freezer and cook in tawa with some drops of oil  till it has dark brown spots in them , puff them and  Serve hot .

Enjoy this parota with Kurma, chalna
Sending this recipe to Vidya 's Love Lock - series Bread event by Dhivya , Serve it griddled event by Denny
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  1. Very yummy.. Adding egg is for all types of
    Parotta or only in this Parotta?

    1. This type requires egg , as it gives softness to parotta

  2. wow mouth watering :) i tried in wheat and with out egg it has come out well.. soon to update

  3. well explained.. it is very popular in my hometown..

  4. Porotta is my favorite and the step wise pics make it very easy to understand...very nicely made

  5. Looks perfect,bookmarking this one,will surely try

  6. Looks perfect and yummy!