Parotta is a layered flat bread of Kerala, related to the Lacha Paratha of north India.
Although it is found in many roadside restaurants, it is often served in special events and festivals.
Parottas are eaten with chicken, mutton, beef and vegetable gravy.
The main ingredients of parottas are Maida (white flour), baking powder, egg, vegetable oil (or ghee) and water.
Mix all the ingredients together in a large bowl and form a smooth dough.
Wrap the dough in cling wrap and let it rest for half an hour. With oiled hands divide the dough into 10-12 balls.
Roll out the balls until paper thin.
Drizzle with oil or ghee.
Lift the edges and fold into an accordion pattern, then wrap this long piece of dough around itself into a coil.
Flatten the coiled dough with hands and fry on hot griddle.
Wrap the dough in cling wrap and let it rest for half an hour. With oiled hands divide the dough into 10-12 balls.
Roll out the balls until paper thin.
Drizzle with oil or ghee.
Lift the edges and fold into an accordion pattern, then wrap this long piece of dough around itself into a coil.
Flatten the coiled dough with hands and fry on hot griddle.
