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| Main ingrEedients | Refined oil, Vanaspati ghee, Egg, Sugar, Salt, Milk, Oil |
| Cuisine | Kerala |
| Course | Bread |
| Prep time | 1-2 hours |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2½ cups refined flour (maida)
- 2 tablespoons vanaspati ghee, melted + for applying
- 1 egg
- 1 tablespoon sugar
- Salt to taste
- ½ cup milk
- Oil for applying
Method
- Take refined flour in a bowl and make a well in the centre. Add melted vanaspati ghee, egg, sugar, salt, milk and ½ cup lukewarm water, mix well and knead into a hard dough. Cover it with a damp muslin cloth and rest for 1 hour.
- Divide the dough into 6-7 equal portions and roll into balls. Apply some oil on a plate, place the balls on it, cover again with damp muslin cloth and rest for 15 minutes.
- Apply a little oil on table top, place each ball on it and spread with your fingers to a roti.
- Apply little vanaspati ghee over it. Make small pleats and roll into a ball. Flatten slightly and keep them covered with a damp muslin cloth for 10-15 minutes.
- Heat a non-stick tawa.
- Apply a little oil on the table top, spread each dough ball into a parantha with your fingers, and place on the tawa. Cook for 1-2 minutes, flip and cook the other side for 1- 2 minutes.
- Drizzle a little oil on and around the parantha and cook, turning sides, till light brown and crisp on both sides.
- Crush the each parantha between your palms, place them on a serving plate and serve hot.
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