This is a delicious Kerala recipe that you need to try out.
KERALA PAROTTA
Preparation Time: 1hr 10 minutes
Cooking Time: 30 minutes
Makes: 8-10 small sized parotta
INGREDIENTS
All purpose flour/Maida: 2cups
Lukewarm water as required
Veg oil: 1tbsp
Salt to taste
HOW TO MAKE
Mix all the ingredients in a bowl and knead well to make a dough by adding water little by little, like a chappathi dough consistency.
Knead the dough for 10-minutes to get a nice layered parotta. Cover it with a wet towel, keep it aside for 1 hour.
Divide the dough into balls in size of your closed palm. Keep the balls under the wet cloth so that it won’t get dry.
Take a portion and apply some oil on it and roll the ball as thin as possible; apply a little more oil over the rolled dough. (Note: While spreading the dough use enough oil on the surface, so that it won’t stick together when you fold).
Hold the two ends of the dough straight and make pleats layers on the rolled dough starting from one end.
Holding at one end of the layered dough, rotate it round and keep aside, again cover with wet towel.
Place the folded dough on the table, use your hand to spread it. Parotta should be a medium thick round.
Heat a nonstick pan over medium heat, pour a spoon oil and fry the parotta turning frequently, until speckled brown and firm.
Keep the cooked porotta in an airtight container.
When 4-5 parottas are done, place them in a flat surface and tap from both sides. This is to help the layers to separate. (Note: Do not beat them soo hard, this tapping has to be done when the parotta is hot if not it will break).
Yummy Kerala Parotta is ready to serve with Vegetable Kurma and Enjoy!
READ ALSO: Delicious mouthwatering Cheese Dosa
VEGETABLE KURMA
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4-6
INGREDIENTS
Onions: 1 (medium)
Tomatoes: 1 (medium)
Potato: 1 (medium)
Carrot: 1 (medium)
Beans: ¼ cup
Green peas: ½ cup (cooked)
Cinnamon:1″ piece
Curry leaves: 1 sprig
Coriander leaves: to garnish
Oil: 3 tbsp
Salt to taste
To Grind:
Grated Coconut: ½ cup
Green Chillies: 3-4 or to your spice level
Ginger-Garlic Paste: 2 tsp
Poppy Seeds: 1 tbsp
Fennel Seeds: 1 tsp
HOW TO MAKE
Grind all the above listed “For Grinding” ingredients with little water to a smooth paste.
Cut the vegetables into a medium sized piece
Cook all the chopped vegetables with little water and salt to taste or you can pressure cook the vegetables for 1 whistle and open it after 5 minutes. If the pressure has not subsided, you can pour little water on top or show it on the running water; of the cooker to release the pressure and then open it. (Note: Take care, if cooking in the pressure cooker as the vegetables should not mushy)
Heat oil in a pan, add cinnamon, curry leaves, chopped onions and fry until onions become translucent.
Now add chopped tomatoes and saute for a few seconds now add all the cooked vegetables and add little water to it, cook for 5 mins. (Note: Kurma should be in thick consistency so take care while adding water. Do not add excess water).
Add the grounded coconut paste and fry for another 5-8 min until all the raw smell goes.
Garnish with coriander leaves. Serve hot with and Enjoy!
NOTES
Kurma should be in thick consistency so take care while adding water. Do not add excess water.
Take care, if you’re cooking vegetables in the pressure cooker, vegetables should not be mushy
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