Home made Porotta (Kerala Paratha)
Home made Porotta (Kerala Paratha)

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, home made porotta (kerala paratha). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Home made Porotta (Kerala Paratha) is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Home made Porotta (Kerala Paratha) is something which I have loved my entire life.

malabar paratha recipe with detailed photo and video recipe. one of the popular south indian layered paratha recipe made with maida or plain flour. it is known for its crisp and flaky taste with multiple layers of folded and twisted parotta layers in it. it is generally served with a spicy coconut-based vegetable kurma recipe, but can also be served. Parotta, Kerala Parotta Recipe, Make Easy Parotta at Home. Step by step recipe with detailed video.

To get started with this particular recipe, we must first prepare a few components. You can cook home made porotta (kerala paratha) using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Home made Porotta (Kerala Paratha):
  1. Make ready 1 kg All purpose flour
  2. Make ready 1 1/2 cups Milk
  3. Prepare 1 no Egg
  4. Get as required Cooking oil
  5. Get as required Salt
  6. Get as required Water

Parotta is a flatbread made with all-purpose flour/maida and has layers, whereas Paratha is mostly made with whole wheat flour, either plain or stuffed with a delicious filling. Kerala Parotta, also called 'Porotta' or 'Paratha', is one of the most popular main course dish in the state of Kerala. It is a layered and flakey flat bread. But the North Indian paratha is made of whole wheat, while the Kerala parotta is made of maida. "Another difference is that with most parathas, you roll and fold the dough to get the layers, whereas the parotta belongs to a sub-type in which the dough is rolled into a ball and then into a long rope, which is coiled and then rolled out again.

Steps to make Home made Porotta (Kerala Paratha):
  1. Mix flour, egg and salt in a bowl.  Slowly add milk and sufficient water
  2. Mix it well using your hand until a loose dough consistancy is formed. The dough should be smooth and little bit sticky but not stiff at all. If required, add more water or flour depending on the absorbancy of the flour.
  3. Place the dough on a smooth working surface and knead well until it is soft and smooth.
  4. Brush the dough with little cooking oil and cover it with a wet cloth and set aside for at least 2 hours.
  5. Knead the dough again for few minutes and make equal sized balls and keep it covered with the wet cloth for another 10 minutes.
  6. Spread enough oil on the working surface and place the ball on the surface. Roll out the ball using a roller and make it into thin oval shapes.
  7. Spread little oil on the shape and sprinkle little flour on top. Make pleats lengthwise from one end to the other. Twist this combined pleats into a round shape and keep it under wet cloth for another 5 minutes.
  8. Heat a pan on medium flame.
  9. Take a rolled ball and flatten it again using your palm. Place it on the pan and cook both sides till the color turns light brown. Apply little oil or butter on both sides.
  10. Once 4 or 5 porottas are done, pile them together and press from the sides using your hands to release the layers.
  11. Serve hot with any curry of your choice (meat, chicken or vegetable).

Tips to make a perfect paratha or parotta recipe: The flour to make this paratha should be maida in order to get the right taste. To make the paratha soft and chewy, slight amount of milk and eggs should to be added which gives the best soft flavor and texture to it. If small amount of dough is prepared then be careful of the quantity of egg is. A Parotta/Kerala porotta/Malabar porotta is a layered flatbread, originated from the Indian subcontinent, made from maida flour, popular in Southern India. It is originated in Kerala especially in the Malabar region.

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