Kerala Parotta

Have you had road side parottas with the gravy called Salna or Serva, have you had beach side bajjis? I just do not care anything around for these parottas or bajjis or even the masala sundal I eat outside. But ofcourse, they do cause some stomach upsets and some allergies too!

My SH just loves this Serva and he has a very big story behind eating serve. Well, he always has stories for everything and my lil girl loves to hear every bit of his story. I have always wondered how could one narrate such creative stories and Hasini has begun to narrate her own stories these days!

The Parottas I made were soft and fluffy. I also prefer not to use the baking soda for my casual cooking. Although, for some preparations like Parotta or rava idli we ought to use, still I excuse the the final texture in not using the baking soda. Here, am posting the recipe with baking soda as that is the usual procedure and if you want you can avoid it.



Parotta recipe
(Print this recipe)

You need:

All purpose flour - 2 cups
warm water to knead
a pinch of sugar
Salt to taste
Baking soda - 1 tsp
Oil - 1/2 cup or as required

Combine maida/ all purpose flour, soda, water and oil as needed. Knead it well, more than you do for rotis. Close it with a moist cloth and set it aside for 2 hrs.

After 2 hrs, divide the dough into 10 equal sized balls. Make sure they are as big as a tennis ball.

Before you start rolling, oil the surface where you will be rolling. and apply 1 tsp of oil on the dough and roll with a rolling pin. Don't worry if it tears or for the shape.

I have showed you the one that was rolled really bad than others.
Now, apply a little oil and roll as if you roll a mat.
Then holding the rolled dough, roll like a spiral and set it aside.

Now, holding at the ends with each hand, beat it on the surface. Make sure it does not break. If it breaks then start from first step. This ensures the dough is really stretchable.

Do this for all the dough balls.

Make sure you keep this rolled ones in a moist container as they tend to get dry on the top.
Now, roll out this spiral shaped ones gently. They will be too tender. If you find them sticky, add a tsp oil. And remember they will not come big a rotis. They will be of small size.

Can you see a different layered texture? This makes the parotta with more layers after cooking. If you do the above rolling and the spiral process correctly, then the parotta will come out in layers.

Heat the pan, and add one rolled parotta. add oil on the sides. when it is cooked, flip it and add oil again.

Take the parathas and hold then between your hands and gently twist (very little) and clap your hands as if you are having a infant hand in between.
This is just to show the different layers that comes in our parotta.

Serve hot with serva or Salna.