Malabar Porotta
The succulent gently cooked, mild flavored recipes from the Malabar region of Kerala are very special. Malabar cuisine is popular for its non-vegetarian recipes ,however the parotta takes the top position as far as vegetarian dishes are concerned. Parotta is made of maida (all purpose flour) and needs more amount of kneading to make soft dough. The soft and crunchy outer layer and the cushy inner layers make this parotta very delicious. This recipe requires great patience and care while in process. Usually, parottas are eaten with vegetable kuruma or chicken, mutton or beef.
The succulent gently cooked, mild flavored recipes from the Malabar region of Kerala are very special. Malabar cuisine is popular for its non-vegetarian recipes ,however the parotta takes the top position as far as vegetarian dishes are concerned. Parotta is made of maida (all purpose flour) and needs more amount of kneading to make soft dough. The soft and crunchy outer layer and the cushy inner layers make this parotta very delicious. This recipe requires great patience and care while in process. Usually, parottas are eaten with vegetable kuruma or chicken, mutton or beef.
