Kerala Porotta (Paratha) is a common breakfast recipe or thattukada recipe in Kerala. It is one of the popular recipe in Kerala.
Preparation Time: 15 – 20 Minutes (Needs keeping dough for 4 – 5 hours)
Cooking Time: 60 Minutes (1 hour)
Servings: 4 persons
Main Ingredients: Maida (All purpose flour)
Cuisine: South Indian, Kerala
Course / Category: Breakfast, Parties, Events
Maida (All purpose flour): 500 gms (1/2 kg)
Egg: 2 numbers
Milk: ½ cup
Sugar: ½ teaspoon
Salt: as required
Oil: as required
Soda (Optional): one or two pinch
Method to Prepare Kerala Porotta (Paratha)
1. Beat Eggs in a bowl
2. Mix maida with beaten egg, sugar, milk, salt, soda powder and 3 to 4 table spoon of oil to form soft dough. Warm water can be used as required.
3. The consistency of the dough is such that it must be sticky and elastic. Make sure to pat the dough hard on a clean surface to make it soft.
4. Spread oil over it and cover it with a wet cotton cloth
5. Keep the dough for 4 to 5 hours.
6. Rub oil on a clean surface
7. Make balls from dough (as the size of a small orange) and spread oil on it
8. Roll the balls like chappathis in oval shape. Roll up to make it very thin as possible.
9. Spread oil on it and cut it lengthwise into two pieces
10. Make pleats so as to look like a handmade paper fan
11. Roll it close to look like a spiral and lock the end part by putting it inside to centre
12. Spread some oil on it and flatten it with hand
13. Put this on a pan on low flame and turn both sides till brown dots are arrived
14. After 5 – 6 porottas (parathas) are ready, place it one above the other, beat it on sides with both hands to get the layers separated.