Kerala Laccha Parotta is a soft layered Parotta recipe, which is one of my favourite. Here explained to prepare Parotta in an easy method, still gives a soft output.
Preparation time: 2hrs
Cook time: 10mins
Total time: 2hrs 10mins
Serve: 6
Cuisine: Kerala
Type: Breakfast
Author: Nivi Marshal
Ingredients:
Maida - 2cups (250gram)
Sugar - ½ tbsp
Water - as required
Oil - 1 tbsp
Salt - as required
How to prepare Kerala Laccha Parotta:
- In a mixing bowl add all the dry ingredients, add water gradually and knead to a soft dough. Now add oil as knead it. Then transfer the dough to a work area, stretch and knead for 10-15 mins.
- Apply a tsp of oil all over the dough and rest to for minimum 1hour to maximum 5hours. After resting time knead it for a minute. Now divide the dough into small portions by pressing between forefinger and thumb. Now if required apply oil and rest the balls for 30mins, which is completely optional.
- Now apply oil in the work area and also in the rolling pin, spread it as thin as possible and should be transparent so that the work area should be visible from top. Apply little oil on the balls while spreading if required. Either pleat it or cut into thin strips, apply little oil on the strips and gather them together with knife, stretch a little and swirl the dough, now tuck the end by pressing gently. Apply little oil and let it rest for 30mins if required, else can proceed to next step immediately.
- Take a swirl and press it with hand and shape to parotta, heat the tawa, place the parotta apply little oil and cook in medium on both side till golden brown spots appears.
- Collect more than one parottas and crush then with hands from both sides when it's little hot to form layers. Now the parottas are ready to serve.
Tips:
- The more you rest the dough the more soft parotta will be.
- If it's hard to knead the dough for 15mins use rolling pin or pestle, apply oil on it and punch the dough, preferably pestle will do the job within a couple of minutes.
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