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Breakfast / Brunch recipes

Fluffy and Layered Homemade Malabar Paratha/Parotta Recipe

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Eating Malabar Paratha is an immense joy and it is my favorite from my childhood. But, I was never allowed to have often as parottas are made of maida flour. Parathas are commonly called as parotta here in Tamilnadu. It is mostly available in the street food stalls served with chicken salna. This makes everyone think that this recipe couldn’t be prepared at home as it needs some extra work to make the dough extra soft.
I thought the same and never tried this at home. But, recently I happen to stumble upon a cookery show and just realized making parottas at the home is so simple and easy. So, I tried it and for the surprise, it was so soft layered and flaky flat, not to mention it was a delicious one. My hubby said,  “the parotta doesn’t taste like prepared by someone for the first time”. What could make you happier than your lovable enjoying the recipe you prepared.
Before jumping to the recipe I really need to share some facts about parotta as I care for my family and reader’s health rather than the taste. Parotta’s are made from maida flour which is completely unhealthy. I suggest it’s better to have parottas in rare occasions. Alternatively, you can make the paratha from atta flour using the same method below. However, it cannot be called as Malabar paratha but it’s a healthy alternative with the parotta layered flaky texture. I will be posting the Atta Parathas recipe soon.

Prep Time: 20 mins

Cook Time: 3 mins

Serves: 2 

Recipe Category: Breakfast/ Dinner

Ingredients :

All purpose flour/Maida – 1 cup

Salt – as needed

Sugar – 1/4 tsp (optional)

Oil

Water – nearly 1/2 cup

 Method:

  • Mix the maida (all purpose flour), salt, oil and water to form a soft dough.
  • Knead the dough well enough to make it soft by hand. Cover the dough with a cloth or keep it in an airtight container and keep aside for half an hour.
  • Now form dough balls from the kneaded flour and rest the dough balls for five more minutes.

  • Take a dough ball and spread it into a thin chapati. It’s better to spread it as much thin as possible. Now with a sharp knife cut strips on the chapati and roll all the strips together and curl it into a round.

  • Now apply some oil, gently pat the spiraled dough with hand and spread the dough for 2-3 inches or you can use the chapati roller to spread the dough but do not press it too strong which might suppress the layers.
  • Heat a dosa tawa and place the parottas on the tawa. Apply a teaspoon of oil and cook each side until it turns golden brown. Remember to keep the flame low.
  • Stack the parottas together and gently tap them on the sides with both hands to make it more fluffy and layered.

  • Yummy and Layered Malabar paratha is ready to serve hot with chicken salna or mutton kuzhambu.

Tips:

  • Strictly prepare this recipe occasionally or use atta flour to prepare often.
  • Optionally you can add white portion of the egg to get soft Parotta.

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Proud Momma & a Lifestyle blogger. I blog to keep myself sane,more or less writing about geeky parenting adventures, DIY Craft tutorials & scrumptious recipes that empowers every mom to stay inspired and living an elegant life in a creative way.

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