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Kerala Porotta or Parotta (Layered Flat Bread)

 

 
The other day while we were strolling at the Diwali Carnival, I noticed a huge crowd at one of the food stalls. To my surprise, it was a Kerala stall serving Porotta and Chicken. My astonishment had to do with my realisation that Kerala Porotta was popular even in the northern part of India. Any way we managed to get our share without a long wait
Kerala Porotta is a layered flat bread served with a veg or non veg curry. There is a North Indian version of it known as Lachcha Paratha. Given a choice, I would always go in for our very own Kerala Porotta… 🙂
The process of making this porotta is a bit tedious, as you have to work on the doughrepeatedlyto get those layers. But after nailing it, I feel it is not as difficult as it initially appeared. So I would recommend to my readers to try it, because your family is gonna love it
Kerala Porotta or Parotta

Kerala Porotta or Parotta (Layered Flat Bread)

The other day while we were strolling at the Diwali Carnival, I noticed a huge crowd at one of the food stalls. To my surprise, it was a Kerala stall serving Porotta and Chicken. My astonishment had to do with my realisation that Kerala Porotta was popular even in the northern part of India. Any way

Ingredients
  

  • 3 cups Flour
  • 1 cup Water Lukewarm (+ 1 tablespoon)
  • 1 teaspoon Salt

Instructions
 

  • Take the flour in a bowl. Mix salt and pour the water into the flour and knead well for about 10 minutes, till you get a soft elastic dough.
  • Apply a little bit of oil on the surface of the dough and cover it with a wet cloth. Keep aside for at least 30 minutes. After 30 minutes, take portions of the dough and roll them into lemon sized balls. Then roll these balls into paper thin sheets on a well oiled surface using a rolling pin. The challenge is to get the dough as thin as possible
  • Though the shape doesn't matter, I prefer to roll into a elongated rectangle so that I get more length. Apply oil on the surface of the rolled dough, making sure that it is applied all over
  • Slowly lift the dough (the side which is longer in the rectangle) and make pleats like you would do while you make a paper fan. Continue till you have reached the other end
  • Keeping one end as the centre, form a spiral shape. Tuck the other end to the bottom. Cover all the spirals with a wet cloth. Apply a little bit of oil on top and roll out the porottas to the desired size. Heat a Griddle/Tawa and apply a little bit of oil. Place the rolled porotta on it and cook on both sides till done.
  • Once you take off the tawa/griddle, place it on a flat surface and hold both your palms on either side of the porotta and push it towards the centre. This will ensure that the layers are separated. This procedure gives better results if you do it with 3-4 porottas stacked together. Serve hot with the curry of your choice.

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