Malabar Style Kerala Paratha is FAMOUS!! among Keralites and in many other countries. I finally succeeded in making a perfect fluffy soft paratha. All the family members loved eating this Malabar Paratha with Nadan Chicken Curry. If the paratha was not perfect first time around try again next time and One Day you will succeed in making the best paratha. This paratha really has the fluffiness and softness of any tasty Restaurant Style Malabar Parathas.
Everyone knows… paratha requires lots and lots of oil. Not so healthy…But sure is TASTY!! Anyways the key is kneading the dough as much as possible and not letting the dough dry out. Keep covering the dough with wet possibly cotton cloth whenever it is resting. And the HARD PART flipping the paratha technique to get it thin and big.
This recipe with give you about 12 – 14 fairly good sized parathas!
Now on to making Malabar Porotta or Paratha….
All Purpose Flour or Maida 1/2 Kg ~4cups each cup 125gm
Egg 1 nos – can skip if not a fan of eggs..
Sugar 1 1/2 Tsp
Curd or (Yogurt+ drops of lime) 2Tsp
Milk 2Tsp or as needed not too much
Salt as needed
Ghee 2Tbs or more
Lukewarm Water if needed to get right consistency for the dough
METHOD OF PREPARATION:
If you have KitchenAid or any other mixer that would help you to make dough Please do use it.. saves a lot of time and energy.
Take a big bowl, add in flour, sugar, salt, semolina and run your fingers to mix these dry ingredients
Add in slightly beaten egg, curd, milk and start kneading. Use some water or oil if the dough seems dry. Knead for 5 to 10 minutes until you get the consistency ie, if you poke a finger into dough there is an imprint left. Dough must be smooth.
Cover the dough with wet cloth and set aside 4 to 5 hrs for best results. Applying some oil on the surface of the dough will help it from drying out. Also, make sure the cloth is always wet and that it does not dry out. NOTE> Cloth must not be soaking wet! otherwise, the dough will get sticky and messy later!
After the required time, apply some oil onto your palms and knead the dough again for 5 to 8 minutes. Use your body weight when kneading.
Now make some lime sized dough balls apply some oil on its surface and arrange it by making sure to cover each of the dough balls with a wet cloth. Make sure wet cloth does not dry out same as before.
Use a rolling pin to roll out these dough balls poori sized or chapathi sized. Next is the flipping part to make the paratha thin and big. This is the best one i could find on youtube.. hmm
Anyways other option is use your rolling pin and palm to make it as thin sheet as possible. Keep applying slightly warm oil on the paratha when you are thinning it out. Don’t rip the sheet too much..
Next is the twisting and rolling paratha sheets into dough balls. This is little out of topic anyways might make it easier..remember how you make paper fans folding in alternate directions.. You don’t have the raise and turn the paratha each time to make these foldings. Just let one folding sit on top of another folding or do it as how the above chef does it. This will get you many layers for paratha. Phew.. since this a technique its hard to explain using words.
Cover the dough balls with a wet cloth. Never let dough to sit/rest without covering with a wet cloth and covering the surface with oil. Anyways my looked like this
Start heating your Tawa.
Next take a regular dinner plate, apply some oil place a dough ball in the centre and press it with your palm to get a medium sized paratha
When the tawa is hot apply drizzle oil on the tawa and cook each side the paratha until its golden brown. Apply oil when turning sides
After 2 parathas are prepared, place it on a flat surface and place your palm each side of paratha perpendicular to surface and hit the paratha hard towards the middle. Flip the parathas to other side and repeat. You will get a nice layer on your paratha this way.
Cook rest of the parathas repeating this process.
Enjoy you paratha with your favorite vegetarian or non-vegetarian curry. 😀