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.