J. Inder Singh Kalra

Kerala Paratha

Preparation info
  • Yield:

    6

    • Difficulty

      Medium

    • Ready in

      55 min

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A flaky paratha from the Malabar coast—a delightful contribution to the expansive world of Breads.

Ingredients

  • 450 g/1 lb Flour
  • A pinch Soda bi-carb

Method

Preparation

THE FLOUR: Sieve with soda bi-carb into a paraat.

THE EGG & MILK MIXTURE: Break the eggs in a bowl, add milk, sugar, salt and oil, whisk.

THE DOUGH: Make a bay in the sieved flour, pour the egg and milk mixture in it and start mixing gradually. When fully mixed, knead to make a soft dough, cover with a moist cloth and