How to make Malabar Paratha - Refined flour paranthas - Kerala style.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Refined Flour, Ghee (घी)

Cuisine : Kerala

Course : Breads

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Malabar Paratha

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

For more recipes related to Malabar Paratha checkout Baguette, Bread Rolls, Focaccia, Hot Cross Buns . You can also find more Breads recipes like Vegetable Thepla, Coriander Lavash, Papaya Parantha , Baked Zatar Fish with Tomato Water.

Malabar Paratha Recipe Card

Malabar Paratha
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Malabar Paratha Recipe

  • Refined Flour 2 1/2 cups

  • Ghee

  • Ghee 1 tablespoon

  • Egg 1

  • Milk 1/2 cup

  • Sugar 1 tablespoon

  • Oil 1 tablespo

Method

Step 1

Put maida into a bowl, add vanaspati ghee, egg, milk, sugar, salt, sufficient lukewarm water and knead into a hard dough. Cover it with a damp muslin cloth and rest for 15 minutes.

Step 2

Divide into equal portions and roll into balls. Oil a plate, place the balls on them and cover again with damp muslin cloth for some time.

Step 3

Spread a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply little ghee over it. Make small pleats and roll into a round ball.

Step 4

Heat a non stick tawa. Spread the balls into parathas with your fingers, and place on the tawa. Drizzle little oil on the paratha. Cook turning sides till light brown and crisp on both sides.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.