Malabari Parantha-SK Khazana A popular bread from Kerala – serve it with Malabar curry for best results This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 26 Oct 2018 in Recipes Course New Update Main Ingredients Refined flour (maida), Salt Cuisine Kerala Course Breads Prep Time 26-30 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Malabari Parantha-SK Khazana 1 1/2 cups Refined flour (maida) to taste Salt 2 tablespo as required Oil for brushi Ghee Method Mix together wheat flour, refined flour, salt and 1 tablespoon oil in a bowl. Add water, little by little, and knead to a soft dough. Add 1 tablespoon more oil and knead again. Cover with a damp muslin cloth and set aside to rest for 10-15 minutes. Dust worktop with some flour. Divide the dough into equal portions and roll out into thin discs on the dusted worktop. Brush some ghee, dust some flour, make pleats and roll into roundels. Dust some flour and roll out into paranthas. Heat a non-stick tawa. Place the paranthas, one by one, and roast till evenly done from both the sides, basting with ghee. Serve hot with Malabari curry. #Ghee #Oil #Refined flour (maida) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article