Malabar Parotta

Ingredients

450 g maida
2 eggs – optional
150 ml milk
10 g sugar
160 ml cooking oil
A pinch of baking soda
Oil to shallow fry
Salt to taste

Method

1, Mix the flour with the baking soda in a shallow bowl.

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

3, In the flour , pour the egg and the milk mixture and start mixing. Knead to a soft dough. Cover the dough with a moist cloth and leave for half an hour.
4, Divide the dough into six equal portions and make balls. Flatten each with a rolling pin into round disc. Grease the rolling surface with oil.

5, Place a disc and stretch evenly on all sides till it is very thin and approximately 12- 15 inches in diameter.
6, Put oil over the surface. Then dust with flour. Hold from two ends and gather while ensuring that there are many folds. Then take one end and start rolling to make another disc.

7, Flatten slightly and keep the disc aside for five minutes. Flatten each disc with a rolling pin into a round parotta, dusting with flour while rolling.

8, Place the parotta on a heated thawa and half – bake turning it over once.
9, Pour oil /melted ghee all round and shallow fry both sides over low flame until golden color. Serve with chicken curry..

Reference:

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