Things to know about Parotta Recipe
Flaky Ribbon Pancake!
It is what you also call the Indian Traditional Multi-Layered Flatbread from Kerala – Parotta. It is crispy, delicious, and looks beautiful on the plate.
Also known as Malabar Paratha, the Parotta is an authentic South Indian dish made from whole wheat flour. It is a layered flatbread, widely popular in Indian states, and tastes delicious with coconut-based vegetable kurma or curry-based dishes. The preparation of parotta involves layering the dough, rolling the dough, and roasting it on a pan. As it cooks, the layers of the dish separate and give a beautiful, golden brown flaky texture to it. You can also enjoy the crispy and flaky Parotta as a snack with tea and pickle.
Crispy Indian Traditional Multi Layered Flatbread from Kerala. Authentic Recipe of Parotta.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 3 cups All Purpose Flour – Plain Flour
- 1 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 1 tsp Salt
- 2 tbsp Clarified Butter
- Water For kneading
- ¼ cup Oil For soaking and roasting
- In a mixing bowl, combine all-purpose flour, sugar, salt, and clarified butter.
- Mix it well until the flour turns moist and holds shape. Then add water and start kneading the dough. Make a soft and smooth dough.
- Now add oil to the dough, cover the dough and set it aside to rest for one hour.
- After one hour, punch the dough and knead again until it absorbs all the oil.
- Take a medium-sized ball out of the dough and place it in a bowl. Add oil and soak the dough again for 1 hour.
- Now, take the ball and place it on the rolling board. Start rolling it gently and spread it as thin as you can.
- Once you have rolled it thin, cut strips out of it using a sharp knife. Bring all the strips together and roll them into a spiral. Make sure that all the strips are whole.
- Roll the dough again into a thick layer and place it on a greased hot pan. Roast it on a medium flame to cook one side well.
- Then flip it over and apply 1/2 teaspoon of oil. Cook it nicely till both sides turn golden brown.
- Take the Parotta and crush it gently so that its layers separate.
- Serve your Indian Traditional Multi-Layered Flatbread from Kerala – Parotta with hot spicy curry and pickle.
- You can also use oil instead of clarified butter before kneading the dough.
- This recipe requires 2 hours 15 minutes of preparation time, whereas the cooking time is 30 minutes.
The preparation of Parotta involves all-purpose flour. Another variation of Parotta is the Lachha Paratha which is a North-Indian traditional dish from Punjab. Its recipe has wheat flour instead of all-purpose flour.
As soon as you take the Parotta off the flame, make sure to crush it gently. It separates all the layers and grants a flaky texture to the flatbread.
You can serve the Parotta hot with coconut-based Kurma or any other Indian Curry Based dish. Parotta also tastes good with pickles and tea.
— Specific Atributes of This Recipe:
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