Paal Parotta
Paal Parotta is a soft and flaky Malabar-style flatbread made with flour, egg, ghee, and milk. The dough is kneaded, rested, rolled into thin chapatis, shaped into cylinders, and then flattened before being cooked on a pan until golden brown. It's a delicious bread perfect to serve with your favorite curry for breakfast or dinner.
Ingredients:
2 cups plain flour
1 egg
ghee, as required
salt to taste
milk, at room temperature ( as required )
Preparation:
- In a mixing bowl, add plain flour, egg, 1 tbsp ghee and salt and mix well with hand.
- Then add milk little by little and knead well to a dough.
- Add 1/2 tsp ghee and knead it again to a soft dough.
- Spread ghee all over the dough and keep it covered for 20 minutes.
- Divide the dough into half and make equal sized balls.
- Lightly flour the rolling surface and roll the dough ball into a big thin chapati.
- Add little ghee on top and spread evenly and then roll from one side to another side to make a cylinder shape roll.
8.Cut the roll into 3 inch pieces. Repeat the same with the other dough ball.
9.Take each piece and press it with hand and roll into square or round shape.
10.Heat a non stick pan and place the parotta to the hot pan and cook at medium flame spreading some ghee, until both sides are cooked and brown spots appears. Serve with your favourite curry...
Paal Parotta
Ingredients
- 2 cups plain flour
- 1 egg
- ghee, as required
- salt to taste
- milk, at room temperature ( as required )
Instructions
- 1• In a mixing bowl, add plain flour, egg, 1 tbsp ghee and salt and mix well with hand.
- 2• Then add milk little by little and knead well to a dough.
- 3• Add 1/2 tsp ghee and knead it again to a soft dough.
- 4• Spread ghee all over the dough and keep it covered for 20 minutes.
- 5• Divide the dough into half and make equal sized balls.
- 6• Lightly flour the rolling surface and roll the dough ball into a big thin chapati.
- 7• Add little ghee on top and spread evenly and then roll from one side to another side to make a cylinder shape roll.
- 88.Cut the roll into 3 inch pieces. Repeat the same with the other dough ball.
- 99.Take each piece and press it with hand and roll into square or round shape.
- 1010.Heat a non stick pan and place the parotta to the hot pan and cook at medium flame spreading some ghee, until both sides are cooked and brown spots appears. Serve with your favourite curry...
