Kerala parotta / Nool parotta

       Kerala parotta / Nool parotta

   

Kerala parotta / Nool parotta

       Malabar parotta or Malabar parotta is a flaky layered flatbread. It's a popular Kerala dish goes well with beef curry or chicken curry or veg salna. The dough is allowed to rest for many hours to make soft and flaky parotta. Another tip for soft parotta is the parotta dough needs 64% water. 


INGREDIENTS :-

* All purpose flour - 3 cups

* Sugar - 1 tbs

* Ghee - 4 tbs

* Refined oil - 4 tbs

* Salt - to taste

* Baking soda - 1 pinch

* Water - 1 cup + 1 tbs

METHOD :-

* Mix the ghee and oil. Set aside. 

* To a bowl add flour, sugar, baking soda and salt. Combine it. 

* Add water (room temperature) gradually. Mix it. Parotta dough needs little more water than chapati dough. 

* Transfer this to  clean kitchen counter top. 

* Dust  1 tbs of flour on the kitchen counter top, then start to knead the dough to avoid the Stickiness. 

* First knead it rolling motion for 1 minute. Then knead the dough using both hands in stretchy motion for 15 minutes. By doing this we get soft parotta. 

* After kneading, place it in a bowl. 

* Grease with ghee and oil mix to 

Prevent the dough from drying.  Then cover it with a wet cloth. 

* Allow to rest for 2 hours. 

* Make balls out of the dough. Balls should be big lemon sized. 

* Again grease the balls with ghee-oil mix. Cover it with a wet cloth. 

* Allow to rest for 20 minutes. 

* After that spread some ghee mix on the clean kitchen counter top. 

*Take one dough ball. Pour some ghee mix on that, then gently spread it. 

* Then start to flattened it using a roller unti it becomes very thin sheet. 

* Add ghee mix generously while rolling to get  soft parotta. 

* Once it done, by using a pasta cutter cut into thin strips by moving the pasta cutter in vertical motion. 

* After that bring together the strips by pulling slightly towards the middle from both sides. 

* Then take with your hand and pull it slightly. 

* Then roll spiral. Tuck the end of the roll to the middle from below and secure it well. Else it unravel while rolling. 

* Follow the same process for all the dough balls. 

* Once it done, grease with ghee mix and cover it for another 10 minutes. 

* After 10 minutes grease your hand, gently pat and spread the dough. Roll slightly thick, making sure all the layers are intact. 

* Heat a pan, place the rolled parotta. 

* Once the color slightly changes on the top. Spread some ghee mix then flip it. 

* Apply ghee mix on the other side too. 

* After few seconds flip it. Like this each sides should be cooked at least 3 times in medium flame. 

* Cooked parotta should be kept close so that it retain heat. 

* After making 2 or 3 parotta. stack and crush them with your both hands  using clapping motion for 5-6 times. It helps to separate the layers. 

* Tasty parotta is ready to serve. 

ENJOY!!!! 


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