Kerala Parotta

Serves about 16-20 parottas

• Maida - 4 cups
• Oil -1/2 cup
• Salt- 1 1/4 tsp

Mix to form a cream:

• Vanaspathi - 5 tsp
• cooking soda- 1 tsp
• baking powder -2 pinches
• rice flour- 2 tsp
  (Mix the above ingredients with fingers till it becomes smooth and creamy)

Mix Oil and salt to the flour till it blends well. knead to a smooth dough with just enough water. Keep covered for about 3 hours. Pat and knead well agan so that the dough becomes elastic. Mix other ingredients so that it forms a cream before half an hour to start.

Make balls from the dough and roll the balls like youmake chapathis, using maida for dredging. Spread the cream on top of each chapathi evenly. Fold it in pleats like in a saree and then make it into a ball.

Make all the balls the same way. Pat each ball into a thick paratha and fry on a hot tava with enough oil. Loosen the layers just after removing each parota from the fire by patting on the sides with a towel or by hand. A word of caution while patting the sides by bare hands. Serve hot.

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