Parottas are usually layered flat bread ,and is served in all parts of India,whether it’s
a street food stall,restaurant,or five star hotels.This particular flat bread is served in many
ways in many parts of India.In Kerala it’s the Malabar parotta.Mughlai and Laccha paratha
from Northern India.In Pondicherry small sized parottas are fried in ghee and served in
banana leaf..Wow !that was really amazing(sorry if you are on a diet).Well,there are days
when those who diet too, crave to eat food like this.(experience speaks ….).
I tried this not so heavy,tasty and crunchy ( trust me..you can eat just like that) with wheat
flour and only a little maida/white flour.This is not too heavy like the normal parotta,its
not hard when its cool.You needn’t pull it apart.(That’s why its soaked in kormas and
eaten)This can be eaten with a snap of two fingers.Kothu Parottas are made with thin
strips of parottas ,vegetables,chicken or any meat you prefer.
Now for the recipe
500 gm wheat flour
5 tblsp.white flour
1/4 cup curd
1 tblsp oil.(to add to the dough)
enough oil or ghee to cook the parottas
To make the dough
Knead all these together with enough water to make a very soft dough. Apply oil on the
dough and allow to rest for minimum 15 minutes.
(Normal parottas are soaked in oil )
For smearing to get the layers
1/2 cup ghee or butter mixed with 2 tsp.rice flour.
Set this aside and now separate the dough into portions you prefer.
Method to roll
Keep a little white flour in a separate bowl .Just dab a little flour and roll into a nice circle.
Apply the ghee -rice flour mixture all over on one side.Roll in, the circled dough to a long
roll. Apply some more ghee (use a brush) on the roll (as the ghee smeared part will be
inside).Now roll this like a wheel.(you will be able to see the layers).
Lightly roll it out thin (not very thin).
Use a shallow pan to make these parottas.Heat two tblsp.oil and cook till done on both
sides.Put it on a plate and puff up the layers by beating on the sides of the parottas.
For a rich lovely taste make this with ghee or butter.You can use any choice of your oil too.
A matching curry or korma to serve with will be an awesome meal.