Kerala's response to lachhaa paranthaas … The flaky Malabar Parantha is a wheat flour- and egg-based variation of lachhaa parathas of the North… MALABAR PARATHA

Active ingredients

2 1/2 cups improved flour (maida).
2 tablespoons vanaspati ghee, melted + for using.
1 egg.
1/2 cup milk.
1 tablespoon sugar.
Salt to taste.
Oil for using.

Method.

1. Put improved flour into a bowl, include vanaspati ghee, egg, sugar, salt, milk, and 1/2 cup lukewarm water and knead into a hard dough. Cover it with a moist muslin cloth and rest for 1 hour.
2. Divide into equivalent parts and roll into balls. Use some oil on a plate, and place the balls on them and cover again with damp muslin fabric for 15 minutes.
3. Use a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply little vanaspati ghee over it. Make little pleats and roll into a ball. Flatten slightly and keep them covered with a wet muslin fabric for 10-15 minutes.
4. Heat a non-stick tawa.
5. Spread each dough part into a paratha with your fingers, and put on the tawa. Drizzle little oil on the paratha. Cook, turning sides, till light brown and crisp on both sides.
6. Serve hot.

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