KERALA PAROTTA

During this lockdown while having a video chat with my mom in law she mentioned about her craving for parotta since she saw a parotta making video in YouTube. And she said someday after this lockdown when we go home we Must try making .Oh .needless to say she just easily passed on that temptation or craving on me...I never before thought of making parottat at home because of the rumuored difficulty in the process. The notorious swinging and hitting of the dough during parotta making which is a common sight in the street food/restaurants has given me an impression that parotta is something impossible to try at home.And this recipe doesn't require much hardwork with swinging or hitting..all it needs is ample time for the dough to rest and lot of oil.But i have used very less oil 

But I consider this one among the numerous advantages of lockdown that i decided to give it a try and the result was so overwhelming for me.These parottas were flaky soft and layered.

Parottas are the most popular street food in kerala.I remember the delicious soft flaky parottas served with mutton/beef curry during wedding receptions or other religious occasions when I was young.......ooooooh......heavenly combo....I miss those golden moments...still parottta n beef/mutton combo is considered a priceless feeling/emotion among typical nonveg keralites😁.But parottas are so humble that they go well with any kind of vegetable kurma or chicken gravy or salan as well.so lets go the recipe now

INGREDIENTS

All purpose flour - 2cups
Egg - 1
Baking soda - a pinch
Baking powder - 1/4tsp
Salt - as needed
Sugar - 2tbsp
Milk  - 1/4 cup
Oil/ghee - 1tbsp
Water - 1/2 cup or more if  needed

How to make

In a bowl, add the flour salt sugar baking powder baking soda and mix well
Now make a well in the center and add egg and milk
Mix everything together
Add water slowly and make a soft dough
Knead it for about 5minutes
Apply oil on top and keep it covered with a wet  cloth for atleast 2hours

Now take the dough and knead it well
Make 4 big balls or 6 medium sized balls
Keep them covered with a wet cloth for half n hour

Now take each ball and roll it very thin as shown in the pic
Then cut the dough lengthwise into long strips
Apply oil on the strips
Gather the strips together from one end and join them together into a single ong strip
Now keep one end of the strip in your hand and roll it as shown in the pic
Keep the roll aside and apply oil on top
Repeat the same steps for each ball
 Now heat a pan in the stove
Take each ball  keep on the surface and press it using your paw into thin parotta and place it in hot pan
Apply oil and flip it until brown spots appear on either sides or when its cooked on both sides
 When all the parottas are done place each one on top of other and tap all the parottas together from all sides..this is to separate the layers.
Now our parottas are ready to serve