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Malabar Parotta By Chef Ajay Chopra

Also known as - Kerala Paratha

Ajay Chopra
Malabar parotta is a popular south Indian paratha, which is flaky and can be eaten with a variety of curries, both veg and non-veg. Chef Ajay Chopra shares the recipe.

Serves

3

Cooking Time

10-20 Min

Meal Type

bread

Preparation Time

20-30 Min

Difficulty

EXPERT

View step by step

INGREDIENTS

    • 1 cup refined flour (maida)

    • 2 - 3 mashed or pureed bananas

    • 2 - 3 tbsp gingelly oil

    • salt as per taste

    • water as required

PREPARATION

  1. 1

    In a bowl, mix maida with mashed/pureed banana.

  2. 2

    Pour some gingelly oil, salt and water. Mix well and knead the mixture into a smooth dough.

  3. 3

    Once the dough is ready, drizzle some gingelly oil to keep it soft and moist. Keep kneading the dough until it becomes very soft. Let it rest fo a good 30 minutes.

  4. 4

    Divide the dough into equal parts; with greased hands. Pat and spread the dough.

  5. 5

    Pull and spread the dough as thinly as possible.

  6. 6

    Roll the dough out and make sure the layers are intact.

  7. 7

    Place the rolled parotta onto a hot tawa and make sure to grease the tawa well. Cook on medium flame until both sides are cooked.

  8. 8

    The parotta will come off the pan soft and flaky.

STEP BY STEP