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Kerala parantha | malabar parantha| lachcha parantha

Kerala parantha / Malabar parantha ,there is very less difference between karala parantha and North Indian lachcha parantha. 
Malabar Parottas or Kerala Parathas are a street food originating from the Malabar region along the coast of Southern India. Some secrets can’t always remain hidden, and this bread has made it’s way all over the country and the world. It’s flaky, crispy and crumbly nature makes it a favorite among all age-groups. 
In my previous posts i have posted other parantha recipes also like
 GOBI PARANTHA , ALOO PARANTHA , MISSI PARANTHA and so on ..
Just follow this step by step recipe and I am sure success will bring big broad smile on your face ..enjoy !!!



Ingredients :


Maida - 4 cups (plain flour or all purpose flour)
Sugar - 1 tsp
Baking soda - 1 tsp 
Oil - 1/3 cup to 1/2 cup, approx
Water as required
Salt to taste

For Making Paste:
Oil - 1/2 cup
All Purpose Flour / Maida - 1/2 cup


Method :


1. In a bowl, add maida,soda, salt and sugar and mix well. Slowly add water and make a 
   soft dough. Add a tbsp of oil and mix into the dough. Cover the dough with a lid 
    and allow to rest for at least 2 to 3 hours.




2. Grease your work surface and your hands with oil and pinch dough to make 
   smooth round tennis sized balls. Place the balls on the greased work surface and  
    grease the balls with oil.
  

3. Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling 
   pin and place the rolled out rotis on the greased work surface. Place them each 
   next to each other. Grease the thick rotis well. 













4. Make a paste by mixing flour and oil together mix it well to make a flowing paste.
   Take a rolled out thick roti and spread it out thin using a rolling pin or using your 
    palms and fingers to stretch out into a thin sheet. The key is to spread it out 
    super thin and as large as you can. Spread flour paste on it .
    The shape is really not important.





5. Now using the fingers, slowly lift up one end of the sheet and make pleats 
    moving towards the other end.




6. Once its pleated hold one end of the long strip and roll it towards the other end to 
    create a rosette and tuck the end under the rosette. Prepare with the rest of other 
    thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.(covered)
 













7. On the greased work surface, place each rosette and roll into a thick paranthas, 
    smearing oil  as your roll out. Ensure the paranthas are well greased.




8. Heat a tawa/griddle on high flame. Once the tawa heats up, place the thick parotta on 
    the tawa and cook on both sides till golden brown on medium high flame. Drizzle 
    oil as your roast them on the hot tawa / griddle. 



9. Prepare paranthas with rest of the rosettes in a similar fashion. Now take each 
    parathas, place on the work surface and using both your hands, crush them       
   together similar to clapping action. This helps to open up the layers of the parantha.




10. Repeat this action with all the roasted paranthas. Serve parantha hot with any Salan  or vegetable of your choice. 


Tips


If you want perfect results grease parantha at every stage ... From rolling balls to making pleats at every stage, it should be generously greased. And after every stage try to rest it for around 2-3 min ...for this particular  parantha maida or refined flour is recommended but if you want you can add wheat flour, add half wheat and half refined flour instead.  You will not get perfect texture but similar to that.  

Comments

rajashri das said…
😍 simple way to make it

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