Ajay Chopra
Malabar parotta is a popular south Indian paratha, which is flaky and can be eaten with a variety of curries, both veg a ... Read More
Preparation Time
20-30 Min
Cooking Time
10-20 Min
Meal Type
main course
Difficulty
EXPERT
1 cup refined flour (maida)
2 - 3 mashed or pureed bananas
2 - 3 tbsp gingelly oil
salt as per taste
water as required
In a bowl, mix maida with mashed/pureed banana.
Pour some gingelly oil, salt and water. Mix well and knead the mixture into a smooth dough.
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.
Divide the dough into equal parts; with greased hands. Pat and spread the dough.
Pull and spread the dough as thinly as possible.
Roll the dough out and make sure the layers are intact.
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.
The parotta will come off the pan soft and flaky.
Kerala parotta another name for Malabar parotta is made with refined wheat flour, egg and oil.
Resting the dough at least for half an hour is extremely important to get that flaky texture.
It’s said that it originated in Jaffna and travelled via Tamil Nadu to Kerala. This flaky and scrumptious bread tastes best with egg curry.
