This is a favourite dish among malayalees world over. We are no exception, my hubby especially. This Indian bread is not readily available in the place we live in and the main reason for the craving. That's when my hubby suggested to try this at home. I wasn't very keen though thinking it would be difficult to make. But my hubby encouraged me to add it to the list.
Salt to taste
Water as required
Oil (vegetable oil)
Add salt & water to the flour and make a dough as for chapatis. Add about 2 tbsp of oil and knead well. Cover it with a damp cloth and keep it aside for about an hour. Make 10 potions out of it and roll each ball on a flat oiled surface as thin as possible using a rolling pin.
Now holding both ends of the longer side make pleats until the end and roll them into a spiral ball. Keep it aside for 10 minutes.
Add oil if you feel the dough is dry. Now take the spiral ball, apply oil on top and press with your palm and then use the rolling pin to bring into a round shape. Cook it on a oiled pan until brown on both sides. Once you are through with 3-4 parottas place them on a flat surface and using your hands beat them softly (as you would clap). This is to help the layers to separate. For best results serve hot with any Kerala style meat or chicken curry.
Chopped ginger-1 tbsp
Slit green chillies-2
Few curry leaves
Coconut milk-1 cup
Salt to taste
Cut chicken into small pieces and clean them well. Add all the powder masalas, few curry leaves, 1tbsp of coconut oil and salt to the chicken and mix them well. Leave it aside for 30 minutes. (you can use garam masala instead of chicken masala).
Take oil in a pan, add thinly sliced onions, chopped ginger, garlic and green chillies. Saute well for sometime. Add the marinated chicken and saute until the onions and chicken mix well. Now add water and cook. When the chicken is half done, add the potato cubes and continue to cook. When the chicken is done add the coconut milk, cook for about 5 minutes. In the end add a tbsp of coconut oil and fresh curry leaves. This enhances the taste of the curry.
It turned out to be very delicious and all the more not so tough to make.