Roti, Paratha, Kerala Porota are all different types of Indian unleavened breads. They originated in Peshawar and spread across North India. Roti and Paratha are made in every Indian household, and are consumed as part of either Breakfast or Lunch or Dinner.
Roti & Paratha are both made of pure wheat. Roti is cooked dry, directly over the flame & is a low-calorie, healthy, fiber some everyday meal. Paratha is high-calorie as it incorporates ghee (clarified butter), while kneading as well cooking. When rolling a paratha it is rolled up or stuffed in with other key-ingredients, thus making it a fairy tale affair. Examples of stuffed paratha are: Methi paratha, Aloo paratha, Ceylon paratha, Jaipuri paratha to name a few… Stuffed parathas are a wholesome meal, like aloo paratha served with thick natural yogurt or lassi (traditional yogurt based drink)
When the paratha travelled to South-India, people made paratha using maida. Rice is the main cultivation in South India, compared to wheat in North-India, were maida is more commonly available. Maida is finely-milled wheat flour also referred as ‘all-purpose-flour’ is not considered as a healthy meal as it lacks fibre content.
In my childhood days we just used to roll-up the roti or plain paratha and dip it in hot tea and have. Nothing better than this excellent combination.
People from the Southern state of India ‘Kerala‘ is mostly referred as Malabaries (slang). This is were the Malabar Paratha got famous, and today it has it’s own distinct way of making it. After cooking the malabar paratha, the clapping action of the hand, makes it fluffy and the paratha special Come out on the roads about evening time 1700hrs and a common sight of all street vendors making malabar paratha in Kerala.
Preparing Malabar Paratha is a long process, which needs a lot of attention & patience, so do please make it on a day when you are in a good mood.
Things You’ll Need:
Maida – 200 grams (all purpose flour)
Milk – 60 ml
Sugar – 1/2tsp
Oil – 30ml
Salt to Taste
Golden Touch Steps [1 hour 20 mins]
1. In a mixing bowl, mix well the flour with sugar and salt.
2. Pour the milk, don’t really have to add all the milk, can hold it back and add as required.
3. Marble top, is an ideal surface for knead the dough for 10-15 mins. Knead till you get a dough not to hard or too soft. Keep dusting with flour if required to get the right consistency.
4. Brush a little oil on the marble and on the dough. Cover it with a muslin cloth. Pat a little oil on cloth and allow to rest for 10mins.*
5. You can now feel the softness. Knead it once more for about 3 mins. Cut it into equal portions using a knife.
6. Make roundels of each divided portion which will about 70grams or less than a tennis ball.
7. Cover it with a muslin cloth. Pat a little oil on the muslin cloth and allow to rest for 5mins.
8. Roll the balls to 8 inch size. After rolling all the roundels, repeat step 7.
9. At this stage you can do it in 2 ways:
a. Roll out to a very very thin** layer, see slide 1,2
b. Traditional beating process and get the results of slide 1,2
10. Run an steel spatula across the length of the rolled/beaten flour to get 2 equal portions.
11. Use both hands to make pleats (skirt pleats) of the rolled dough.
12. Hold one end of this and roll up into a spiral, see slide 3
13. Repeat step 7.
14. Take a spiral ball, flatten using your palm and then roll out to a 6 inch size.
15. Heat oil in a tava***. Cook the paratha evenly for about 5mins. Do not toss it too many times. Once it becomes golden brown & you can see the flakes, it is done.
16. Take 2 or 3 parathas between your palms and follow a clapping action (not too hard that you end with broken ones) see slide 5
*It is an absolute neccesity to rest the dough, as this would make the dough elastic
**The thinner it gets the flakier the paratha will be & is the speciality of the malabar paratha
***Tava – It is a flat cast iron pan, used in traditional Indian homes
DO NOT apply flour while rolling in either stages (steps 8 & 14). You may apply oil