Our very own 'The famous Malabar Parotta'

Hey friends, this recipe is from my younger daughter who is very interested in experimenting new dishes in her kitchen. She enjoys cooking and I appreciate her determination to keep trying out new dishes till she attains perfection. The credit of this recipe goes to her :):) Now, upto my younger daughter's recipe as narrated to me.

During my childhood days, I used to visit Kerala quite often during the  summer vacations. I cherish the numerous road trips along the Western Ghats travelling in Tata Sumo filled with the chit chat and the bantering of a group of cousins, all of us almost of the same age group. This was one of the last vacations before my marriage that I spent time with my folks there. Within the first couple of days after reaching Trivandrum, I made sure to stop by at my favourite roadside stall to savour the most amazingly freshly made parotta alongwith korma.  Usually, I would think that the side dish is the 'star' but this was one time when  the soft and flaky parotta was the 'star'.

Here is my first attempt at making the Parotta and korma. The vegetable korma that is coming up is my mother-in-law's recipe. I wanted to go the authentic way and pair it with Malabar parotta. Here is the recipe and this needs a little patience and the results are delicious and definitely worth it.

Maida (All purpose flour) - 2 cups

Milk - 1/4 cup

Oil - 1/4 cup

Water as needed.

Step 1: Mix in the maida and the warm milk and make it into a soft dough by adding just enough water. Work the dough for five minutes until it has a smooth texture.

Step 2:Apply oil to the entire surface of the dough. Cover it with a clean cloth and allow it to rest for ten minutes.

Step 3: Break the dough into balls of a big lemon.  Roll each ball and apply oil to the surface of the balls. Cover it again with a clean cloth and let it rest for five minutes.

Step 4: Flatten out the dough to the size of your palm. Apply oil uniformly to each of the flattened surface and let this rest for ten more minutes.

Step 5: Roll out the flattened dough very thinly (Almost like a tissue paper).

Step 6: Cut this diagonally and roll each section starting from the center.

Step 7:Twist the diagonal sections into concentric circles. Cover this concentric circles in a muslin cloth until you are ready to make the parottas.

Step 8: Flatten out the concentric circles to the size of your palm.

Step 9:Apply oil on the tava and cook the parottas on medium heat.

Step 10: Use your fingers to apply some pressure on the parottas to bring out the flakiness.

Yummy flaky parottas are ready to be served. Korma recipe to follow soon.