Kerala Parotta

KERALA'S OWN PAROTTA

Videos for making parottas
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http://www.youtube.com/watch?v=B8ywefUSkX0

Parotta is a south indian layered bread. It is the No. 1 street food !! You can find it in almost all restaurants in Kerala & Tamilnadu !.
They makes it in mostly in the afternoons. When you go out in the night you can see road side thattukadas making these crispy parottas. A very tempting smell of chicken fry & parotta will be in the air n you will be automatically heading towards the shop ....

There are also some variations into it..single layered , multilayered , mutta(egg) parotta .
We have already ate a ton of them starting from the thick 3/4 cooked from thattukadas, single layered n double layered from all those 1 star - 5 star restaurants & Latest one being a 3 layered parotta as wide as a serving dish, from a South Indian Veg-Restaurant in Paris.

The only complaint i have is that they make fat, while it has so much oil . But anyway temptation wins over health consciousness always !! Will do an extra round while jogging that's all.

It should not be confused with the North Indian parathas , which are non -layered flat bread. One can easily identify parotta due to its attractive layers.

My husband is a BIGGG or may be BIGgest fan of this parotta. Also he compels me to cook his fav. parotts on weekends, mostly we does it together . When some relative comes from India they used to get some for us as well. If we wont get it then we will make it at home.

You need a flat & clean surface , probably a table & a rolling pin to make these parottas. Its a time consuming recipe . The more you try the more better you can make it in the future . I have been making this in my weekend cooking session for a while ;)

Things needed :
All purpose flour – 500 gm
Salt - 2 tsp
Water - 350 ml approximately
Oil - a cup approxi.
Preparation Method :
Mix well all purpose flour, salt and knead well to make a soft dough by adding enough water .
For a nice layered parotta you have to knead it for around 20 min.(yes its tough) .You will get a soft and flexible dough. Cover it with a wet towel & Keep it aside for 1/2 hr.

Divide the dough into 10-11 balls in size of your closed palm. Keep the balls under the wet cloth so that it wont get dry.

Apply 5 tbsp oil into the table and roll the ball as thin as possible by applying oil on the surface.Oil is to avoid sticking and to keep the layers.

Hold the two ends of the dough straight and make pleats by going back and forth ( refer the video).
Note: there should be enough oil on the surface of the spread dough so that it wont stick together when you fold it.

Swirl the dough holding on one end .

Place the folded dough on the table . Flatten it by pressing your palm on the sides to make a thick round parotta.

Pour a spoon of oil in a nonstick pan, and fry the parotta in it turning both sides.

Last step is to tap the freshly done hot parotta from both sides . This is to keep the layers intact.
Note:this tapping has to be done when the parotta is hot cuz they will become a bit brittle after it cools down ..

Serve parottas with any nonveg curries or a quick made kuruma.