Kerala Porotta - Paratha made in malayalee style. It is cooked till it becomes crunchy and golden brown in colour.
* Flour - 250g
* Egg - 1 No
* Curd - 4 tbsp
* Milk - 2 tbsp
* Sugar - 1/2 tsp
* Desi Ghee (clarified Butter) - 10ml
* Salt to taste
Mix flour, sugar and salt properly. Add milk, curd, egg, desi ghee. Knead well to form a soft dough.
Cover the dough with a wet muslin cloth and keep it aside for 5 hours. After 5 hours knead again.
Make lemon size dough balls. Roll out each into thin rotis. Brush with warm desi ghee and roll each one into a thick roll. Keeping one end fixed, twist the roll into a tight circle, like a twisted swirl.
Flatten with a rolling pin or palm of hand. Take a tawa (griddle) and heat it on the gas. One it is hot apply little ghee on top of it and spread the paratha on the tawa. Brush both sides generously with ghee.
Cook till the skin becomes crunchy and golden brown, without burning.
Stack, and crush sideways every few hot ones to separate the layers.
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