Malabar Paratha/Kerala Parota

Ingredients:

For Dough:

All Purpose Flour / Maida - ½ kg / 500 grams

Warm milk-300 ml

Oil - 2 tblspn + more for frying paratha

Sugar-1 tblspn

Salt to taste For Making Paste: Oil - 1/2 cup All Purpose Flour / Maida - 1/2 cup

Method: Mix every ingredients in a mixing bowl and form a dough. Cover it with a damp cloth and let it rest for about 4 hours. In a bowl, add around ½ cup of maida and pour in some oil and make it into a smooth paste and set aside. Divide the dough in to equal portions. Take a dough ball and spread it into a thin layer using a rolling pin. Add in a tblspn of maida oil over the chappati and spread it evenly. Now with a sharp knife cut strips on the chappati,pull all the strips together and curl it into a round. Apply some oil on the dough ball and set aside on a oiled plate. Make every dough ball the same way.After that cover the plate with some damp cloth and set it aside for about 1 hour. After 1 hour, take the dough and make it to a slightly thicker parotta. Heat a tawa/pan on high heat and place the parotta over the pan and cook the it on both sides by applying oil till it is golden brown. Make the rest of the dough balls in the same way, then stack them together and crush them with your both hands vigorously till the flakes separates. Serve hot with your favorite curry.

Happy Cooking!

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