Kerala Parotha, a Flakey South-Indian Flatbread Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
- 2 cups flour
- 1/4 tsp salt
- 1 egg, lightly beaten
- 2 tbsp oil
- 3/4 cup water
- 4 tbsp butter, melted
- oil, for frying
How to make Kerala Parotha, a Flakey South-Indian Flatbread
Visit my site: http://www.foodess.com to read more recipes like this one :-)
There are a million good reasons to visit South India. The people, for one, are amazing - warm-hearted, generous, and absolutely vibrant in culture. Then there’s the setting - think, the most amazing beaches you have ever seen. Tropical trees heavily laden with sweet fruit. Winding waterways through villages, making it a “Venice of the East”. But even if none of that existed, I would still make the trek for one inimitable pleasure - flakey, buttery parotha and a creamy curry, consumed without such complications as plates or cutlery, but rather with a banana leaf and bare fingers - and a good dose of utter, shameless delight.
1. With a fork, mix the flour and salt in a medium bowl. Add beaten egg, oil, and water, and mix with fork till dough starts to come together. Turn out on floured surface and knead into a smooth, elastic ball, about 10 minutes. You may need to add more flour or water to make the dough a workable consistency.
2. Return dough to ball and cover with a damp towel. Leave it to rest for 1 hour or more.
3. Pinch off lime-sized balls of dough, and roll them out into thin circles on a floured surface. Brush a thin coat of ghee over entire surface. Starting at one end, roll dough into a thin roll (like rolling up a jelly roll, or cinnamon buns). Holding one end of the roll between fingers, twist the dough in on itself in a spiral, pinching loose end into the circle to secure. Allow dough to rest for 15 minutes.
4. Heat 2 tsp oil in a cast iron pan over moderate heat. Flatten the spirals of dough with the palm of your hand, then thoroughly flatten them into thin circles using a rolling pin. Transfer to hot pan, and cook until air bubbles form in dough, about 2 minutes. Brush with butter, and flip. Continue cooking till golden brown, about 1 minute longer. Transfer to a serving plate and tent with foil to keep warm. Add another 2 tsp oil to pan and fry next parotha, continuing the same procedure for all the dough.
Visit my site: http://www.foodess.com to read more recipes like this one :-)
-
muttoneer saysI really want to make some curry to try this parotha with. I love flaky flatbreads.
-
Rebrites saysLOVE Thai green chicken curry, just to keep things international... with some raita or plain yogurt to chill things out on the side
-
ramya6981 saysChanna Masala would be perfect!!
-
rosannemiyako saysI made this and it was wooooooooonderful. Thank you!
Register or login to add a comment!
“What's your favorite curry to go with an indian flatbread?”