Kerala (Layered) Parata (Parotta) | ಕೇರಳ ಪರಾಟ (ಪರೋಟ)

Soft & flaky layered Indian flat bread

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

2 cups All Purpose flour|  ಮೈದಾ ಹುಡಿ

2 cups Wheat flour  |  ಗೋಧಿ ಹುಡಿ

3 - 4 tsp Coconut Oil  |  ತೆಂಗಿನ ಎಣ್ಣೆ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

Ghee  |  ಸ್ವಲ್ಪ ತುಪ್ಪ

Recipe (ಮಾಡುವ ವಿಧಾನ):

Put wheat flour, all purpose flour, salt, coconut oil in a vessel and mix. Knead the dough by adding sufficient amount of warm water. Keep this aside for about 10-30 mins.

Take little amount of dough(Apple sized) and make a round ball.

Roll the ball like Chapathi using sufficient amount of dry wheat flour as shown in the picture below.
Apply around 1-1.5 tsp of ghee over the rolled Chapathi and sprinkle the little amount of wheat flour as shown in the picture below.

Fold them in layers as shown in the picture below.

Fold it again as shown in the picture below. Make sure that layers are facing outside.

Roll this again using required amount of wheat flour as shown in the picture below.

Heat the tava and place the Parata over the Tava. Turn the side and apply the ghee to both the sides of Parata and cook the Parata by gently pressing all over quickly so that the layers are cooked properly.

Serve hot along with any palya/ curry. The above mentioned ingredients will serve 8 Kerala Paratas.

Tips (ಸಲಹೆ):

 * Adding All Purpose flour will enhance the taste of Parotta

 * While cooking the folded Parotta, turning & patting it frequently will make the layers in Parotta

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 * ಮೈದಾ ಹುಡಿ ಹಾಕುವುದರಿಂದ, ಪರೋಟವು ಹೆಚ್ಚು ರುಚಿಯಾಗುತ್ತದೆ

 * ತುಪ್ಪ ಹಾಕಿ ಮಡಚಿ ಲಟ್ಟಿಸಿದ ಪರೋಟವನ್ನು, ಬೇಯಿಸುವಾಗ ಅವಾಗವಾಗ ತಿರುವುತ್ತಾ, ಸಟ್ಟುಗದಲ್ಲಿ ತಟ್ಟುವುದರಿಂದ, ಚೆನ್ನಾಗಿ ಪದರು ಬರುತ್ತದೆ

Gobi(Cauliflower) Masala / Kurma

Ingredients:
1 large Cauliflower
1/2 cups tender Green Peas
1/2 cup fresh Lentils(Togarikalu or Avarekalu) - (Optional)
2 medium sized Potatoes
1 small Onion
1 medium sized Tomato
4 - 5 Green Chillies
10 - 12 strands of Coriander leaves (4-6 strands for Masala + Remaining for Garnishing)
2 - 3 strands of Mint Leaves / Pudina
1 - 2 flakes of Garlic
Small piece of Ginger
1/4 inch sized Cinnamon / Chekke
1 Cinnamon Leaf / Chekke Ele
2 Cloves / Lavanga
2 petals of Star Anise seed
5 - 6 Pepper
2 - 3 tsp Cashew nuts
1.5 tsp dried Fenugreek Leavs / Kasuri Methi
1 tsp Poppy seeds / Gase Gase
3/4 tsp Turmeric powder
1/2 cup Coconut
1/2 tsp Coriander powder
1/2 tsp Cumin seed powder
Salt to taste
1/2 tsp Sugar
3 - 4 tsp Ghee
1/4 cup Heavy Whipped Cream

Recipe:

Cut the cauliflower into medium sized pieces. Put around 6-7 cups of water in a vessel, add 1/2 tsp turmeric powder, salt and heat. Add chopped cauliflower pieces and bring it to boil.

Keep this in low/medium flame for about 2-3 mins(until its cooked) and drain the water content and keep it aside.

Peel the potato and chop them into medium sized pieces as shown in the picture below. Chop the cauliflower stems into medium sized pieces as shown in the picture below. Put green peas, fresh lentils, chopped potatoes and cauliflower stems in a pressure cooker, add little amount of water, salt and pressure cook. (2-3 whistles)

Chop onion,  tomato, green chillies, 3-4 strands of coriander leaves, ginger and garlic into small pieces as shown in the picture below.

Put 2 tsp ghee in a pan and heat. Add all dry ingredients and fry them in low/medium flame for about 2 mins. Add chopped ginger, garlic and fry them for 1-2 mins.  Add chopped green chillies, coriander leaves, mint leaves, onion and fry them for about 2 mins. Add chopped tomato and fry them for about 3-4 mins until they give nice aroma.

Grind the fried masala along with coconut by adding required amount of water into smooth paste as shown in the picture below.

Put 2 tsp ghee in a heavy bottomed vessel and heat.Add fenugreek leaves, 1/4 tsp turmeric powder, coriander powder, cumin seed powder and fry them in low flame for about 1 min.

Add ground masala and fry them for about 4-5 mins in low flame until it gives nice aroma.

Add cooked vegetables, cauliflower, add sugar, required amount of water, salt and bring it to boil.

Add heavy whipped cream, chopped coriander leaves and mix them well. (This can be prepared at home by putting milk, cream of milk in a mixer and grind it for few seconds)

Keep the curry in low flame for about 2-3 mins. Server hot. It goes well with Chapathi/Poori/Paratas.

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Tomato Sandige

Ingredients:
3 cups white Rice
8-10 Red Chilies
6 large Tomato
3 medium sized Onion
Small grape sized Asafoetida
1.5 tsp Sesame seeds
Salt to taste
3 liters of Water

Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Cut the tomatoes into small pieces.

Put red chillies, tomatoes in a mixer and grind it to smooth paste as shown in the picture below and put this to rice batter.

Put this in a heavy bottomed vessel, add sesame seeds, asafoetida, 3 litres of water and mix them well.

Heat this mixture, keep stirring the mixture until it is cooked.

Chop onion into medium sized thin pieces as shown in the picture below. Add it to the prepared batter and mix them well.

Keep this aside and allow it to cool to room temperature.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 300 Sandiges.

Oats Sandige

Ingredients:
2 cups white Rice
3 cups Oats
8-10 Red Chilies
10-15 strands of Curry leaves
Small grape sized Asafoetida
1.5 tsp Sesame seeds
Salt to taste

Recipe:

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Soak the oats in water for about 2-3 hrs(Put around 4 cups of water for 3 cups of oats).

Crush the red chillies and curry leaves.

Put this in a heavy bottomed vessel, add sesame seeds, asafoetida, around 2 liters of water and mix them well. The consistency of the batter should be like that of milk.

Heat this mixture, keep stirring the mixture until it is cooked. Keep this aside and allow it to cool to room temperature.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

Sun dry the Sandiges for about 5-6 days. Store them in an airtight container.

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 200 Sandiges.