Kerala Paratha
ingredients
1. refined flour -500 gm
2. egg-1
3. sugar-5 gm
4. curd(not too sour) -10 ml
5. milk as required
6. salt to taste
7. vegetable fat or ghee
method
Mix together ingredients 1 to 6 and make loose dough. Pound and kneed the dough for several minutes till it becomes smooth and elastic. Cover with a wet cloth and leave the dough aside for four hours. Knead again before making the paratha. Break a portion of the dough and shape it into big lime sized ball. Roll it round (or flatten it paper thin in the air), on a floured stone or board. After rolling spread warm ghee or fat on it. Now pleat length wise from one end to the other and twist into a round. Flatten it again with the palm and fingers of your hand or roll it softly without applying pressure. Then cook on a hot, greased iron pan till both sides are well done. Pile 3 or 4 parathas together and compress between your palms. This will seperate the layers.
Courtesy:Spices Board,India
1. refined flour -500 gm
2. egg-1
3. sugar-5 gm
4. curd(not too sour) -10 ml
5. milk as required
6. salt to taste
7. vegetable fat or ghee
method
Mix together ingredients 1 to 6 and make loose dough. Pound and kneed the dough for several minutes till it becomes smooth and elastic. Cover with a wet cloth and leave the dough aside for four hours. Knead again before making the paratha. Break a portion of the dough and shape it into big lime sized ball. Roll it round (or flatten it paper thin in the air), on a floured stone or board. After rolling spread warm ghee or fat on it. Now pleat length wise from one end to the other and twist into a round. Flatten it again with the palm and fingers of your hand or roll it softly without applying pressure. Then cook on a hot, greased iron pan till both sides are well done. Pile 3 or 4 parathas together and compress between your palms. This will seperate the layers.
Courtesy:Spices Board,India
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