Ingredients

• Maida – 200 grams (all purpose flour)
• Milk – 60 ml
• Sugar – 1/2tsp
• Oil – 30ml
• Salt to Taste

How to Make Malabar Paratha (Kerala Porota)

• In a mixing bowl, mix well the flour with sugar and salt.
• Pour the milk, you don’t really have to add all the milk, can hold it back and add as required.
• Marble top, is an ideal surface for kneading the dough for 10-15 mins. Knead till you get a dough not to hard or too soft. Keep dusting with flour if required to get the right consistency.
• Brush a little oil on the marble and on the dough. Cover it with a muslin cloth. Pat a little oil on cloth and allow to rest for 10mins.
• You can now feel the softness. Knead it once more for about 3 mins. Cut it into equal portions using a knife.
• Make roundels of each divided portion which will about 70grams or less than a tennis ball.
• Cover it with a muslin cloth. Pat a little oil on the muslin cloth and allow to rest for 5mins.
• Roll the balls to 8 inch size. After rolling all the roundels, cover it with a muslin cloth. Pat a little oil on the muslin cloth and allow to rest for 5mins again.
• At this stage you can do it in 2 ways: Roll out to a very very thin layer.
• Run an steel spatula across the length of the rolled/beaten flour to get 2 equal portions.
• Use both hands to make pleats (skirt pleats) of the rolled dough.
• Hold one end of this and roll up into a spiral.
• Cover it with a muslin cloth again. Pat a little oil on the muslin cloth and allow to rest for 5mins.
• Take a spiral ball, flatten using your palm and then roll out to a 6 inch size.
• Heat oil in a tava. Cook the paratha evenly for about 5mins. Do not toss it too many times. Once it becomes golden brown & you can see the flakes, it is done.
• Take 2 or 3 parathas between your palms and follow a clapping action (not too hard that you end with broken ones) .
• Serve hot with mutta (egg) roast or dried green peas masala as a side dish.