Wednesday, 7 March 2012

Plain Paratta / Kerala Paratta

This is a traditional kerala recipe made up of with unbleached wheat flour A soft roti with multiple layers. You need to have good expertise in kneading the dough, as the softness of the parattas rely on making the dough. How ever, we can all make them easily by practising for 2-3 times.


Unbleached plain flour / Maida – 2 cups
Luke warm Water – as needed to prepare the dough roughly 3/4th cup 
Veg Oil or melted Ghee – 3-4 tbsp
Salt – to taste

Sieve maida and salt into a mixing bowl.

Add oil and mix it with the flour thoroughly. Now add sufficient water and knead it well to make a soft dough. Cover it with cling film or with a wet cloth and keep it aside for 1 hour.

Divide the dough into 10 portions and shape them into balls. Smear each ball with oil and roll out into a flat disc.

Place on a well greased surface and stretch evenly on all sides until the disc is very thin. If you are not good at stretching, you can roll it into thin disc.

Dough is rolled into thin disc

Brush the entire surface of each disc with melted butter and dust with flour, then pleat together ensuring there are many folds.

Roll up in a spiral movement. Compress with palm and set aside. Prepare the rest of the rolls in the same way.

Press each roll lightly into discs of six-inch diameter using your palm. Alternatively, you can press them using rolling pin.

Heat a tawa. Place the paratta on the hot tawa and cook on medium heat on both sides. Pour a little butter all around and shallow fry till both sides are golden brown.

When 5 parattas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping) by doing this, the layers of the paratta gets separated.

Serve immediately with any curry.

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