How to make Malabari Parotta
About Malabari Parotta Recipe: Malabari Parotta or 'Barota' is flaky yet fluffy, crisp yet soft. It is distinct from its North Indian cousin, the Lachcha Parantha and closer to its Malay counterpart, the Roti Cannai, a good Malabar Paratha is just the perfect accompaniment to chettinad cuisine when paired with coconutty curries like Chicken Chettinad and rich meaty stews. A thin parantha served hot with melted ghee, usually served with South Indian gravy dishes, this is perfect for dinner parties too!
Ingredients of Malabari Parotta
- 2 Cups 2 cups maida
- To knead Water
- 1/2 cup Ghee
- For dusting Dry flour
How to Make Malabari Parotta
- 1.Knead the flour into soft and pliable dough with the water.
- 2.Cover and let rest for 30 minutes. Make 8 round and smooth balls.
- 3.Roll into a round of about 1/4 cm/1/8" thickness.
- 4.Smear the surface of this round, with ghee.
- 5.Fold in 1/2, smear the surface with ghee again, and make another fold from corner to corner.
- 6.Roll thinly without tearing.
- 7.Heat the griddle (tava), and place one parantha on to it.
- 8.When the edges start lifting, slightly, smear some ghee over it letting it trickle under it.
- 9.When brown on both sides, serve hot.
Key Ingredients: 2 cups maida, Water , Ghee, Dry flour