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Writer's pictureNandini R Kini

Kerala Paratha

Parotta or Porotta is a Subcontinental layered flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in Kerala, Tamil Nadu and widely available in other states like Karnataka, Maharashtra and countries like Malaysia, United Arab Emirates and Sri Lanka.





Ingredients

1 to 1 1/2 cups maida (all-purpose flour)

1/4 cup curd

Salt to taste

pinch of sugar

1/4 tsp cooking soda

Water if needed


Make a soft dough using the above ingredients and keep covered for a minimum of 1 hour.




Procedure

  • Divide the dough into equal portions and make balls

  • Roll the ball into a thin roti

  • Pour 1 -2 tsp ghee on it and apply all over it

  • Roll it( as we used to make paper fans)Then coin it into a ball again

  • Roll it into a thick paratha

  • Cook on tava with 2 tsp of ghee on both the sides

  • Serve hot with any gravy.


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