Ingredients: MornChef Maida – 3 cup, MornChef roasted rava – 2 Tablespoon, Sugar – 1 Tablespoon, Salt – 1 Teaspoon, Palm oil – 2 Tablespoon, Water (for kneading), Oil (for soaking & roasting)
Preparation: Add 3 cups MornChef maida, 2 cups of MornChef roasted rava, 1 teaspoon of sugar, 1 teaspoon of salt, and 2 tablespoons of ghee Clarified butter / Palm oil into a large bowl. Rumble and mix the whole ingredients until the moisture is distributed evenly. Now add water slowly in batches and knead the dough to a soft and smooth consistency. Add two more tablespoons of palm oil on top of the dough and keep it aside for 1 hour. After 1 hour, punch and knead the dough well again; knead until it absorbs all the oil. Make ball-sized portions out of the dough, soak it with palm oil and keep it for another 1 hour. After an hour, take the ball-sized portions, and roll them gently; pull and spread as thinly as possible. Cut thin strips using a sharp knife; then bring all the stripes together and pull slightly to stretch them. Roll a spiral making sure all the strips are intact. Now using a greased hand, pat and spread the dough; roll slightly making sure the layers are intact. Grease the hot Tawa (pan) well with palm oil and place rolled parotta and cook in medium flame till the base is cooked then flip over and spread 1/2 teaspoon of palm oil and continue cooking flipping and turning both sides till parotta turns golden brown. Take the parotta out of the Tawa, and crush them, keeping at least 5 of them together to separate layers. Finally, you have Kerala Parotta with MornChef Maida ready to be served.