Take a bowl add egg, salt, sugur, milk mix well then add maida and make into a soft dough and rest for 5 min.
take the rested dough kneed well for 2min then rest it again for 5 min
Now take the rested dough divide into equal portions and make into balls by applying oil to hands and keep a side for 3-4min.
Now take the rested balls and flat the dough by applying oil on the
base and make into thin sheets and apply on top of the sheet and
sprinkle flour and fold as shown in the video and rest for 2-3min
now take the rested folded dough and roll like chapati and cook on both the sides by applying oil.
remove the parata from tawa and with both the hands just push the parata with both the hands so that the layers comes out.
4.0 stars based on
35 reviews
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 1 hour 30 min
No Value
Serving size: 1 medium slice
Calories per serving: 250
Fat per serving: 12g
Ingredients:
Thinly-sliced apples:
6 cupsWhite sugar:
3/4 cup
Directions:
Kerala parotta is similar to north India’s Laccha Paratha. The only difference is that Kerala Parottaa is made of Maida(flour) and requires more amount of kneading to prepare a very soft dough.
Recipe of Kerala parotta - Malabar Paratha rich
Ingredient Name
Quantity
Unit
Maida
2
Cup
Oil
as needed
Sugar
1
Teaspoons
Salt
as per taste
Milk
as needed
Egg
1
Numbers
Directions
Take a bowl add egg, salt, sugur, milk mix well then add maida and make into a soft dough and rest for 5 min.
take the rested dough kneed well for 2min then rest it again for 5 min
Now take the rested dough divide into equal portions and make into balls by applying oil to hands and keep a side for 3-4min.
Now take the rested balls and flat the dough by applying oil on the
base and make into thin sheets and apply on top of the sheet and
sprinkle flour and fold as shown in the video and rest for 2-3min
now take the rested folded dough and roll like chapati and cook on both the sides by applying oil.
remove the parata from tawa and with both the hands just push the parata with both the hands so that the layers comes out.
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