Recipe of the week 🙂
This is a delicacy from the state Kerala, which is popularly known as parotta. It is flaky flat bread that is popular across the whole of South India. It is a variation of the North Indian laccha paratha.
Kerala parotta usually available in restaurants and Thattukada /Roadside shops across Kerala and other states of South India.
I always thought it was a very difficult to try in house, but was surprised to see that it was not the case. Though it does take some time to prepare, but worth the efforts!
Try your hand at it and trust me, you will not be disappointed.
Prep time : 30 minutes
Cooking time : 2-3 minutes per parotta
Yields : 6 Laccha parathas
Category : Indian flat bread – Dinner
Cuisine : South Indian, Kerala
3 Cups all purpose flour
1/2 Cup semolina
3 Tablespoons sugar
1 Teaspoon oil for dough
Oil for making parathas
Luke warm water as required
Salt to taste
- In a bowl, take all purpose flour, semolina, sugar, salt, oil and needed water. Bring the mixture together and knead into smooth soft dough. Grease your hands with a little oil and knead the dough well. Cover it with a damp cloth and keep the dough aside for 15 to 20 minutes.
- Knead again to smooth dough. Divide the prepared dough into equal parts and make lemon-sized balls out of it. Keep it covered with wet cloth for another 5 minutes.
- Spread enough oil on the working surface and on the balls. Roll the balls using roller to get a very thin oval shape.
- Spread a little oil on it and with a sharp knife cut it into a strips, pull all the strips together and curl it into a round shape, Apply some oil on the dough ball and set aside on a oiled plate. Repeat the same process for the rest of the dough and cover it with the wet cloth for another 5 minutes.
- Heat the tawa on a medium heat, take a rolled ball and flatten it again using your palm.
- Place it on the hot and greased pan. Cook parotta on both sides by applying oil till it is golden brown.
- Once prepared 4-5 parottas and when the parottas are hot, pile them together and compress from both sides using hands to separate the layers.
Serve hot with any spicy gravy or with your favorite gravy.