Prep Time: 20 mins
Cook Time: 3 mins
Recipe Category: Breakfast/ Dinner
All purpose flour/Maida – 1 cup
Salt – as needed
Sugar – 1/4 tsp (optional)
Water – nearly 1/2 cup
- 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.
- 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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