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Kerala Parotta or Porotta

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Kerala Parotta or Porotta

Description

If anything worked out well in 2012, it was the whopping profit that the Kerala State Beverages Corporation made by way of taxes, thanks to the relentless efforts of the malu. The malu probably wishes to discover what lay at the bottom of a Vodka bottle, and after emptying kupi after kupi, you would...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves : 6 serving
  • 500 grams wheat flour (or plain flour or a mixture of both)
  • 2 eggs, beaten lightly
  • 1 tablespoon curd
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup milk (approximately)
  • 1/2 cup vanaspathi, melted (or any other food shortening or oil)

Directions

  • Mix together wheat flour, sugar, salt and baking soda. Make a well in the middle and add beaten eggs and curd. Slowly mix in the flour.
  • Mix in milk little by little into the flour. Knead the dough for several minutes till it is soft and pliable. Cover with a wet cloth and let the dough rest in a covered container for two hours.
  • Divide the dough into 15 equal parts. On an oiled surface, roll out each portion thinly. Spread 1 to 1 1/2 tablespoons of vanaspathi on the surface. Pleat the rolled out dough from one end to the other and twist it into a ball. Repeat for all portions. Cover with wet cloth and let the dough rest for another 15 minutes. (As you work with each portion of dough, be sure to keep the rest covered so it doesn't dry out)
  • Flatten each portion of pleated dough gently with you hands, or roll it out gently. Do not use too much pressure, so that you do not iron out the pleats.
  • Cook each side of the rolled dough on a hot griddle till lightly browned. You can add a teaspoon of vanaspathi as you cook each side to make the parottas softer.
  • Stack together 4 parottas and compress them between your palms so the layers become separate and evident.
indugetscooking

indugetscooking

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