Kerala parotta is similar to north India’s Laccha Paratha. The only difference is that Kerala Parottaa is made of Maida and requires more amount of kneading to prepare a soft dough. Kerala Paratha is soft and crunchy while the inner layers crispy.
Ingredients for Kerala Paratha :
Maida(flour) - 1 cup
Salt - add to taste or ¼ tsp
Ajjwain(carom seeds) - less than ¼ tsp
Ghee - 2 to 3 tbsp
- How to make Kerala Paratha :
Filter Maida with a strainer and remove the filtered amount in a utensil. Put salt, Ajjwain and 2 tsp ghee to Maida and mix them up.
With the help of water knead a soft dough, rigorously knead the dough for 3-4 minutes till it turns smooth.
Cover the dough and keep it aside for 15-20 minutes allowing it to ferment.
After 20 minutes make 3 pieces of the dough, take one piece and roll it into a ball then press it. Using dry flour thinly flatten the ball with a rolling pin. Pour 1 spoon Ghee on the rolled out Paratha and spread evenly. Fold Parantha i the same manner as shown. Roll the folded Paratha into a ball.
Now roll paratha with a diameter of 7-8 inches. Place Parantha on a heated Tawa(flat pan), apply ghee on both sides and fry till it turns brown. Take out the parantha and place it on a plate covered with a napkin. Prepare the remaining Parottas in the same manner.
While removing Kerala Paranthas from Tawa and placing them on a plate, press lightly with both hands. This makes them appear fluffy.
Serve crispy Kerala Paranths with Chutney, pickle or you favourite curry and enjoy.