Kothu parotta literally translated means minced layered bread and scrambled egg topped with spicy sauce which is very famous in street shops called “thattu kadai” (literally, Plate Shop where food is served in a plate on the road side). It is a common street food in southern India ,especially in Kerala and Tamil Nadu.
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Indian Food Blog on Indian Vegetarian and Non Veg RecipesIt is basically a round layered flat bread in the form of a paratha but made using maida.The parotta has got many layers to it while flattening and it takes a lot of perfection to get the perfect results.The procedure is extremely easy if followed step by step. A Parotta/Kerala parotta/Malabar paratha is a layered flatbread, originating from the Indian subcontinent, made from maida flour, popular in Southern India.It is originated in Kerala and especially in the Malabar region of Kerala. The flour to make this paratha should be maida in order to get the right taste. To make the paratha soft and chewy, slight amount of milk and eggs should to be added which gives the best soft flavor and texture to it. Mutta Kothu Parotta is a lick smacking recipe from the state of Tamilnadu in South India.The word Kothu means ‘chopped’ in Tamil. Feb 25, 2015 - How to make parotta recipe-Kerala malabar parota recipe without egg & a short video for rolling parotta ! A paratha popular in kerala made using maida, egg, milk, oil and water.Take a mixing bowl, add maida or all purpose flour into it.Add milk into it, add oil, and 2 teaspoon of beaten egg into the flour.Since milk is already added, it requires very less water to knead the dough.Cover the dough tightly and allow it to rest for at least 1 to 2 hours.After it is rested well, take the dough apply a bit of oil to the dough and knead well.Make round balls of the dough, brush oil to each ball on all sides.Make sure the surface where the parotta is flattened is greasy or apply oil to the surface to make it greasy.Flatten the ball to a large thin size with the help of a rolling pin.Once it is flattened gather the paratha from two opposite corners.Make a round ball again which clearly shows the layers.Flip it and apply oil all over and roast the other side too.Apply oil on both sides and make sure both the sides of the paratha are cooked well like a chapati.Similarly, roll all the layered parathas in the same way and roast them well on both sides.Serve hot with any vegetable side dish or non veg curry. Learn more, including about available controls: 4 zero oil snacks recipes | evening snack without oil | low fat snacks | tea time easy snackinstant poha uttapam recipe | poha pancake recipe | quick breakfast recipe3 easy fusion pizza recipes on tawa | no oven, no yeast, no maida pizza recipesblack halwa recipe | karuppu halwa | kerala black jaggery halwaGanesh Chaturthi Recipes | गणेश चतुर्थी प्रसाद रेसिपी | modak, coconut burfi, karanjieasy rava sweet - sooji sweet rosh bora recipe | सूजी या रवा स्वीट | bengali rasbora recipestreet style dabeli recipe with dabeli masala | gujarati kacchi dhabeli recipe4 instant dosa recipe | healthy breakfast dosa recipe | no fermentation dosasoft & flaky layered kerala parotta recipe - no egg | malabar porotta recipe https://www.chitrasfoodbook.com/.../parotta-recipe-how-to-make-kerala.html
Tips to make a perfect paratha or parotta recipe:.
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