Sunday 15 April 2012

Kerala Paratha

From The New Tastes of India, Das Sreedharan, Headline, 2001.

I really enjoyed making this paratha.

I measured out wholemeal flour into a bowl and then added olive oil, one tablespoon to each 50g of flour. Gradually I added water until I had a reasonably mouldable dough. This I kneaded for a while before it was put aside to rest.

After about an hour the dough was divided into portions. Each portion was then rolled in the palm of the hand until it was a ball shape. It was then sprinkled lightly with flour and rolled out on the benchtop to a round of about 15cm.

Each round was then brushed lightly with oil and rolled up like a sausage. The rolled dough was then carefully wound up. The best way to do this seemed to be to place one end in the palm of the hand and then wind the remainder around this. It was then flattened in the palm of the hand.

This flat round was then placed back on the benchtop, lightly dusted with flour and rolled out to a circle, this time a little smaller than the previous one.

It was then only a matter of heating a pan, dropping on a little oil and then frying the paratha until it was browned on both sides.

Fun to make and fun to eat. They really went well with the curry I made.

Taste: ✔✔✔
Ease of cooking: ✔✔✔

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