EGGLESS MALABAR PARANTHA / KERALA PAROTTA

It is layered soft and flaky bread made out of plain flour and oil. It is a popular Indian street food. It is very popular in the southern states of India-Kerala, Karnataka and Tamilnadu. Usually it is made which is with egg in it. But today I am sharing with you an eggless and it scrumptiously tasty parotta which can be easily prepared at home with very few ingredients like all purpose flour, milk,ghee/ oil. The secret of the flaky texture of this parotta lies in kneading the dough more time to loose soft texture. It tastes best when served hot. I have made this parotta at home many times but everytime I forgot to take the picture so only sharing one picture which actually clicked for the curry recipe. But I promise when I prepare the next time will click first and then serve it.  

   
INGREDIENTS:

2 Cups All Purpose Flour [maida][see notes]

1 tablespoon Ghee

½ Cup Milk

½ teaspoon Sugar

Salt as per needed

Luke warm Water as needed

Oil / ghee as per required

METHOD:

STEP 1 – In a mixing bowl, add flour, ghee, milk, sugar, salt and mix well.

STEP 2 – Then add luke warm water and start kneading a dough. Make a hard dough for this recipe.

STEP 3 – Cover the dough and let it sit for 15-20 minutes.

STEP 4 – Divide the dough in equal size portions. Apply oil on the dough balls and keep them covered for 5-10 minutes.

STEP 5 - Spread some oil / ghee on the platform and start rolling the dough ball.

STEP 6 – Make a circular disc of about 5-6 “. Apply oil/ghee on it evenly.

STEP 7 – Now dust a little refined flour on the chapatti.

STEP 8 – Make small plates as shown in the picture and roll into a round ball. Follow the picture for this step.

STEP 9 – Now cover and keep this round balls aside for 5 minutes.

STEP 10 – After 5 minutes, take one ball and again roll it like a chapatti with light hands.

STEP 11 – Heat a non-stick tawa/ griddle on low flame.

STEP 12 – Place a chapatti on it and roast it from both the sides.

STEP 13 – Drizzle ghee/ oil and cook it from both sides until light brown and crispy. Remove it and serve it hot.

Serve hot Malabar Parantha without egg with Any Indian Gravy like egg curry, vegetable korma to make it a complete meal.

NOTES: *You can take 1 cup whole wheat flour+ 1 cup all purpose flour for the dough.