Parotha (2Pcs)

Since you’ve already mastered Mutton Curry, Mutton Fry, and Paneer Pepper Fry, the Parotha (specifically the South Indian Malabar or Kerala Parotta) is the ultimate vessel to soak up those flavors.

A real Parotha is all about the “Lachha” (layers). It should be crispy on the outside, flaky like a pastry, and soft enough to pull apart with one hand.

🫓 The Flaky Malabar Parotha

Prep time: 1 hour (resting) | Cook time: 15 mins | Makes: 4-5 (Enough for 2 servings)

1. The Dough (The Secret is Resting)

• Ingredients: 2 cups Maida (All-purpose flour), 1 tsp Sugar (helps with the golden color), 1/2 tsp Salt, 2 tbsp Oil/Ghee, and lukewarm water.

• The Knead: Mix everything and knead into a soft, smooth dough. It should be slightly sticky.

• The Rest: Coat the dough with oil, cover with a damp cloth, and let it rest for at least 1 hour. This relaxes the gluten so you can stretch it paper-thin.

2. The Layering (The “Fan” Technique)

1. Divide: Make golf-ball-sized smooth rounds.

2. Stretch: Grease your work surface with oil. Roll/stretch the ball into a very thin, almost transparent sheet. Don’t worry if it tears!

3. Pleat: Drizzle oil and sprinkle a pinch of dry flour. Pick up one edge and fold it back and forth (like making a paper fan).

4. Coil: Roll this “rope” into a spiral (like a snail shell). Tuck the end into the center.

5. Flatten: Let the coils rest for 10 minutes, then gently press them down with your palm or a rolling pin. Do not roll too hard, or you’ll squash the layers together.

3. The Cook & The “Clap”

1. Fry: Place on a hot tawa. Cook with plenty of Ghee or Oil on medium heat until golden brown spots appear on both sides.

2. The Clap (Crucial): While the Parothas are still hot, stack 2 of them and scrunch/clap them between your palms from the sides. This shatters the layers and makes the Parotha fluffy.