Malabar Parotta (Shallow fried layered bread) recipe
ingredients
2 cups (200 g) 7 oz Refined flour (maida)
1 tsp (6 g) Baking powder
6 tbsp (90 g) 3 oz Ghee
Salt to taste Water as required
1 tsp (6 g) Baking powder
6 tbsp (90 g) 3 oz Ghee
Salt to taste Water as required
method
1. Sift the refined flour and Baking powder.
2. Add 1 1/2 tbsp ghee and rub well till well incorporated. Add salt and enough water (approximately 3/4 cup) and knead well to form a soft dough.
3. Divide the dough equally into 8 balls. Roll each out into a thin disc and smear ghee over the surface. Then roll the disc from one end to the other and then coil it around. Repeat with the other balls. Keep aside for 15 minutes.
4. Roll the coils again into thin discs.
5. Heat the griddle (tawa) over low heat; place a disc flat over it and cook for a few minutes. Turn the disc over and smear some ghee over and around it. Turn again and do the same on the other side and fry till both sides are golden brown. Remove and repeat till all are done.
6. Serve hot.
2. Add 1 1/2 tbsp ghee and rub well till well incorporated. Add salt and enough water (approximately 3/4 cup) and knead well to form a soft dough.
3. Divide the dough equally into 8 balls. Roll each out into a thin disc and smear ghee over the surface. Then roll the disc from one end to the other and then coil it around. Repeat with the other balls. Keep aside for 15 minutes.
4. Roll the coils again into thin discs.
5. Heat the griddle (tawa) over low heat; place a disc flat over it and cook for a few minutes. Turn the disc over and smear some ghee over and around it. Turn again and do the same on the other side and fry till both sides are golden brown. Remove and repeat till all are done.
6. Serve hot.
serving amount
serves: 4
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more information
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