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This dish is a delicious layered, soft and rich  paratha, a delicy from the Malabar region, also called Kerala Parotta.

  • 2 cup Maida (all purpose flour)
  • 1/2 cup Milk
  • 2 tablespoon oil for kneading and more for frying
  • Salt to taste
  • Sugar 1 tablespoon or to taste
  • Water to knead

  • Mix all the ingredients and knead to soft dough. Keep dough aside for 2 hours.
  • Now, take a small part of the dough and roll it out into a thin flat round string using a rolling pin. Now, roll the string spirally towards inside.
  • Next, flatten it with your hands to join all the curves, so the Malabar paratha will become a single round shape with several spiral layers in it.
  • Heat sufficient oil in a shallow skillet and cook Malabar Paratha on low-medium heat until both the sides gets properly cooked and paratha gets light brown in colour.
  • Take it off from the skillet and serve hot Malabari Paratha immediately with green chutney, pickle or curd.

Not reviewed yet

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