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parotta without egg /malabar paratha recipe 

parotta without egg /malabar parotta recipe

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Total Time 4 hours 45 minutes
Course Breakfast, dinner, tiffin
Cuisine Indian, SouthIndian
Servings 5

Ingredients
  

  • All purpose flour/maida - 5 cups(700 gm)

  • Sugar - 1/2 tbsp

  • Salt - 1/2 tbsp

  • Water - as required

  • Milk - 75 ml(1/4 cup)

Instructions
 

  • Take a broad basin type vessel add maida make space in the centre with salt and sugar.
    2.Pour in the milk followed by water little at a time.
    3.Stir this in a middle so that sugar and salt dissolves.
    4.Next slowly pull up all the flour little at a time by adding water.
    5.Make a sticky dough now transfer to a clean surface with flour.
    6.Nicely pull and beat the flour for at-least 10-15 minutes.
    7.Till the dough becomes soft and supple.
    8.Grease the dough with oil and cover with a damp cloth and let it rest for 3-4 hours.
    9.After resting remove cloth cut into two portion(keep the other portion covered,
    10.Pinch off a portion tuck in and roll inside and pinch off ball between thumb and index finger to make equal sized balls.
    11.Again smear with oil and rest fo 15 minutes.
    12.After that take out each ball flatten it with both hands to spread as thin as possible.
    13.Pick one side of the rolled dough swirl it and tuck the end inside.
    14.In another method after spreading the dough thin you can put strips with a pizza cutter or knife.
    15.Gather them and roll
    16.Do the same with all the dough.
    17.Now start patting each into desired thickness.
    18.Heat a tava put the flatted parotta add oil and cook both sides till golden.
    19.The heat should be medium not high.
    20.When done with few beat the sides by arranging one above other.
    21.So that layers are formed serve hot with salna.
    parotta without egg /malabar paratha recipe 

Notes

While making balls it should be smooth without any cracks.
Cook parotta in medium if you make it in high flame it will burn not cooked.
Marinating the dough for long time is essential.
If you are not able to stretch parottas(veechu parotta/) as done by chefs simply spread as I did hear you will get same results.
Another method is making folds like pleats then rolling it.
Sugar added is for taste and particularly for getting that golden colour.
Good quality parotta depends upon the quality of maida used.
Keyword famous, for tiffin, forbreakfast, popular, streetfood, streetstyle