Malabar Parotta
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 cups plain flour (maida)
- • 1 tbsp sugar
- • 1/2 tsp salt
- • 1 egg, beaten
- • 1/3 cup ghee, melted
- • 3/4 cup warm water
Preparation Steps
Knead the flour, sugar, salt, egg, 2 tbsp ghee, and warm water for 10 minutes into a very soft, elastic dough, then rest it for 2 hours coated with ghee.
Take a lemon-sized ball and, with ghee-oiled hands, spread it paper-thin on an oiled board into a large translucent circle.
Pleat the stretched sheet into a long ribbon, then coil it into a loose spiral and rest for 10 minutes.
Gently flatten the spiral into a 5-inch parotta, keeping the layers visible.
Cook on a hot tawa with ghee until golden spots appear on both sides.
Stack the parottas and crush them between your palms so the layers flake apart, and serve with korma or beef fry.