Remember when you were a kid, you always knew that going back home to mom’s cooking will cheer you up no matter how bad your day was at school? This is because it’s more than just about the taste, when your mother cooks. It’s the love and care she puts into her cooking, and the sheer freshness of the meal itself that comforts you. Our foods are very much the same. We’ve poured our love into them by using only natural ingredients and keeping it preservative-free all the way. With our new proposition #MadeWithLove, we look to redefine the language of love, through food.
More
Soft Layered Parotta - Photogenic Delicacies!
Indian bread is of many types and made from a variety of grains. Though the choice of bread is quite region-specific, Soft Layered Parotta, which is also known as Malabar Parotta, is well-known across the entire country. You might belong to any corner of this country with diverse food culture, and soft layered parotta would be your favorite bread for breakfast, lunch, or dinner. While the fascinating aroma of soft layered parotta is already making me delighted while cooking this recipe for you along with some relevant parotta images. In India, especially in Tamil Nadu and Kerala and in Sri Lanka, soft layered parotta is a bread that can be served along with different main course dishes like Dal, Vegetables, Curries, Sambar, and much more. Even soft layered parottas go well with many other delicacies as a bread.
Soft Malabar Parotta Info:
Prep Time
10 MinsCook Time
20 MinsTotal Time
30 MinsCuisine
IndianCategory
FlatbreadSoft Layered Parotta Ingredients:
- 4 Malabar parottas
- Your choice of spices to taste
- Oil or ghee
For Tomato Gravy (Side Dish):
- 3 Tomatoes, chopped
- 1 Onion, finely chopped
- Few curry leaves
- 2 Green Chillies, sliced
- 1 tsp Mustard
- Coriander leaves for garnishing
- 2 tsp oil
- 1 tsp jeera or cumin seeds
Step-by-Step Instructions:
To Prepare Soft Layered Parottas:
- Take out your already prepared Malabar parathas before starting with the cooking for the recipe.
- Place a tawa on the gas and allow it to heat at medium-high flame.
- Once the tawa is hot, place the paratha on it and wait for it to turn crispy.
- Apply cooking oil or ghee to taste by spreading it evenly on the surface of the parotta with the help of a spoon.
- Once the upper side looks ready, flip the parotta and apply ghee on this side as well.
- Keep the paratha in a separate plate and add some spices over it for taste.
- Repeat this process with other parathas.
Your Soft Layered Parotta is ready now. You would get a practical batter idea about the recipe through a parotta image posted in various stages. You can serve it with curries, vegetable dishes, sambar, and any other main course dishes. This Soft Layered Parotta goes fantastic with South Indian Curries and even North Indian Sabzi dishes.
To Prepare Tomato Curry:
- Take some water in a vessel and let it heat for some time. Before it starts to boil, add the tomatoes.
- When the skin of the tomatoes start to peel, turn off the gas.
- Drain the water and keep the tomatoes in another vessel.
- Peel its outer layer and make a puree from the tomatoes.
- Take a pan and pour some oil in it. Add cumin seeds and mustard before the oil starts to heat.
- Add chillies and curry leaves.
- Mix for a few seconds. Add onions.
- Once the onions get cooked, add the tomato puree and let the mixture boil.
- To get the required consistency, you can add some water while cooking.
- Add salt to taste.
Garnish your tomato curry with coriander leaves and it is ready to be served with the Soft Layered Paratha.
