Kerala Parotta Recipe - கேரளா பரோட்டா - Step by Step

      Parotta is an Indian flat bread, which is made using maida or all purpose flour. I have tried different recipes for a perfect parotta, but this recipe is a winner in my home. The parottas are soft and flaky.I have a habit of noting down interesting recipes, which come in my life. Like the others,noted down in NDTV food . It is a foolproof recipe. The recipe gives the trick to get flaky parotta. By sprinkling flour on top of the rotis. This the roti non sticky. The dough has to be rested before we roll them.The longer it  rests, the softer it becomes. Since we are adding egg, it has that cream colour, if not it would have been white. Serve parottas with any one of these side dishes.

1.Parotta Kuruma

2.Chana Kuruma

3.Cauliflower Kuruma

Preparation time : 10 mins
Resting time : 1 hr
Cooking time : 10 mins
Source : NDTV Food

Ingredients:

• 2 cups Maida + 1/2 cup extra for dusting
• 1/2 cup milk
• 2-3 tsp Sugar
• 1 Egg 
• 1 tsp Salt
•  Oil - to grease, shape and cook with
• Water - as needed
• 

Method:

* Take a mixing bowl, add flour,salt,sugar and mix. Mix the bowl ,let the flour incorporate the salt and sugar. * Make a well in the centre and drop the egg in the middle. Mix the egg well and let it get crumbled with the flour. Since we are adding egg, the parotta will not be pure white. If you didn't want egg, then skip it and add a fat pinch of baking soda. The baking soda will make the parotta flaky. * Now pour 1/2 cup of milk and mix . Now add needed water to the dough and make it pilable. Initially, the dough was sticky. Now pour oil over the dough and cover it. Let it sit on the counter for atleast 30 mins. The longer the dough sits, the softer the parotta will be. * After 30 mins, dust the working area with flour. Start working on the dough for atleast 10 mins and knead it , till the dough becomes soft . The longer you knead the dough, the softer your parotta will be. By now, gluten would have reacted with the dough and when you spread the dough, there will be thin layer formed and then it results in to  a hole. This is called window pane test. * Divide the dough into 6 equal parts and roll them again into soft and smooth balls. Drizzle oil over the balls.Again cover the dough and let it sit for atleast 10 mins. This resting time,will make the balls to absorb the oil and turn them into soft dough. * After 10 mins, again knead the dough. ( I know, it sounds crazy to tell you again and again to knead. Because ,kneading will make the parotta soft. Grease the work area with oil. Roll the dough into thin roti. The size doesn't want to be even. It can tear also, don't worry, our motto is to get the roti thin as possible. * Here is the trick for the parotta to get the flaky texture. Grease the roti with oil. Now sprinkle flour on top of the roti. This flour will make the layers to stand non sticky. That is the layers will not stick with each other.That is the trick here. The parotta when cooked, will come out flaky. So don't forget to sprinkle flour on top of the roti. That is the key for a flaky parotta. * Now fold the roti into a fan like structure. And stretch the fan like structure into thin roll. * Roll the roti into a circle .Similarly ,prepare all the dough balls into  this kind of disc. Let it rest for 5 mins. * Heat the tawa, Meanwhile, roll the discs into thin parotta. If our parotta is thick, then it will not cook evenly. So roll the disc into parotta. Now cook the parotta in medium hot tawa. The tawa should not be smoking hot. The parotta has to be cooked in medium flame throughout.  * Drizzle oil generously. Flip the parotta and cook till it has golden brown spots on the parotta. Once the parotta is cooked completely, take the parotta and crush it with our hands. This will make the parotta soft and flaky. You can see in the picture, the parotta has come out ,while crushing it with my hands. Serve the parotta with salna. Enjoy this super soft and flaky parotta with your guests. See the below pic, it shows the layers of the parotta .

Problem areas:
* The dough for the parotta has to be kneaded well.If not you will not get soft and smooth parotta.
* Resting the dough will make it absorb the oil and turn into super soft parotta.
* Cook the parotta in medium flame, if not the parotta will not cook evenly.
* While cooking parotta, drizzle oil generously, if not it will not be perfect.
* The egg and milk are star ingredients in the recipe, so try to use them.
* Roll the parotta into thin roti, this is very important.
* Sprinkling flour on the parotta ,while rolling will make the folds non sticky, resulting in flaky parotta.