Kerala Porotta is a favorite dish of the Malayalees. It is very tasty in combination with non veg curries. Learn how to prepare Kerala Porotta
- All Purpose Flour (Maida) – 3 cups (400 gms)
- Salt – 1 tsp
- Sugar – 1 tsp
- Baking Powder – 1 tsp
- Oil – 2 tbsp (kneading)
- Water – approx 1 cup
- Oil – for cooking
- In a bowl combine All-Purpose Flour, Salt, Sugar, Baking Powder and mix. Add in 1 tbsp of Oil and incorporate into the Flour mix.
- Once done, add another 1 tbsp of Oil and do the same as before. Add a little Water at a time and knead and bring together.
- Transfer onto the surface and knead for 5-7 minutes. Use additional Oil if needed.
- Once done, coat with a little Oil and cover with a damp cloth. Allow to rest for 30 min.
- Knead for another 4-5 minutes. Divide the dough into 9-10 parts.
- Make smooth balls so there are no cracks. Keep aside, cover with a damp cloth and rest for another 10-15 min.
- Oil the rolling surface and the rolling pin.
- Take a dough ball and roll it as thin as possible. Dust Flour if needed.
- Smear Oil on the rolled dough and then sprinkle All-Purpose Flour on it. Lift from one side and pleat it unlit done.
- With the oiled side up, make into a roll and tuck the edge underneath. Keep aside and allow to rest again for another 5-10 min.
- Heat a skillet or a tawa on low-medium heat.
- Oil the rolling board and start rolling the dough. Dust with Flour if needed. Roll out thicker that Chapatis.
- Smear some Oil on the hot skillet and place the rolled Parotta on it. Allow to cook for 2 minutes and flip.
- Cook for another 30 seconds and Oil the Parotta. Flip and Oil the other side too.
- Once done, remove and scrunch it and serve hot with Malabar Chicken.