Kerala egg Parotta is a delightful twist on the traditional Kerala Parotta, incorporating eggs into the dough for an extra layer of softness and richness. This flaky flatbread is renowned for its delicate layers and satisfying texture, making it a favorite alongside spicy curries and flavorful gravies. The addition of eggs not only enhances the flavor but also contributes to a tender, fluffy interior that pairs beautifully with a variety of dishes. Whether you’re new to cooking or a seasoned chef, this recipe will guide you in creating this scrumptious dish in no time!
Ingredients:
To make approximately 4-6 Kerala Parottas, you will need the following ingredients:
For the Dough:
- 2 cups all-purpose flour (maida)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- 2 tablespoons oil (vegetable or coconut oil)
- ½ – ¾ cup warm water (adjust as needed)
- 2 tablespoons ghee (clarified butter) or additional oil for layering
For Cooking:
- Oil or ghee for frying (about 2 tablespoons)
Instructions:
Step 1: Prepare the Dough
- Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
- Add the Egg and Oil: Crack the egg into the flour mixture along with the 2 tablespoons of oil. Mix until it resembles coarse crumbs.
- Add Water: Gradually add warm water while mixing with your hands until the dough comes together. Adjust the water as necessary for the right consistency. Knead for about 5-7 minutes until the dough is smooth and elastic.
- Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15-20 minutes. This resting period is crucial for developing gluten, which helps achieve those flaky layers.
Step 2: Shape the Parottas
- Divide the Dough: After resting, divide the dough into 4-6 equal portions, shaping them into smooth balls.
- Flatten and Oil: Take one dough ball and flatten it slightly. Brush a little ghee or oil on the top.
- Stretch the Dough: Using your fingers, gently stretch the dough into a thin circle (about 8-10 inches in diameter). Aim for a thinness that lets light through—don’t worry if it tears slightly.
- Create Layers: Once stretched, roll the dough into a loose cylinder or jelly roll shape. Then coil it into a round shape, tucking the end underneath. This coiling helps create those desirable layers.
Step 3: Cook the Parottas
- Flatten the Coiled Dough: Using your palm, gently flatten the coiled dough into a disc, about ½ inch thick.
- Heat the Pan: Heat a skillet or tawa over medium heat and add a little oil or ghee to the pan.
- Cook the Parotta: Place the flattened dough on the hot pan. Cook for about 2-3 minutes on one side until brown spots appear.
- Flip and Fry: Flip the parotta, drizzling a little oil or ghee around the edges. Cook for another 2-3 minutes until both sides are golden brown and crispy.
- Repeat the Process: Continue with the remaining dough balls, stacking the cooked parottas in a warm container to keep them soft.
Step 4: Serve
- Serve Hot: Kerala Parotta is best enjoyed hot. Pair it with your favorite curries like Chicken Curry, Vegetable Kurma, or a spicy egg curry. A side of raita or pickles can also elevate the meal.
Serving Suggestions:
- Accompaniments: Serve Kerala Parotta with a variety of dishes, such as spicy curries, lentil dishes, or even alongside simple yogurt and salad for a lighter option.
- Beverages: A cool glass of buttermilk or a steaming cup of masala chai pairs perfectly with this flavorful flatbread.
Nutritional Information:
Kerala Parotta offers a delightful balance of nutrients thanks to the incorporation of eggs. Here’s a quick nutritional overview per serving (1 parotta):
- Calories: Approximately 250-300 calories
- Protein: 6-8 grams (thanks to the egg)
- Carbohydrates: 30-35 grams
- Fat: 10-12 grams (depending on the amount of oil used)
- Fiber: 1-2 grams
Health Note:
While Kerala Parotta is a delicious treat, those monitoring their carbohydrate intake or managing health conditions like diabetes should enjoy it in moderation. Pairing it with high-fiber vegetables or proteins can help balance your meal.
FAQs:
1. Can I use whole wheat flour instead of all-purpose flour for Kerala Parotta?
Yes, you can use whole wheat flour, but the texture will differ. The parottas may be denser and less flaky. You’ll likely need to adjust the water content, as whole wheat flour tends to absorb more moisture.
2. How do I store leftover parottas?
Store leftover parottas in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them on a hot skillet for about a minute on each side until warmed through.
3. Can I freeze Kerala Parottas?
Absolutely! You can freeze uncooked or cooked parottas. For uncooked, layer them with parchment paper and store them in a zip-lock bag. For cooked ones, let them cool completely before freezing. Reheat directly from the freezer on a hot skillet.
4. What can I serve with Kerala Parotta?
Kerala Parotta goes well with various curries, such as Chicken Curry, Mutton Curry, or even vegetarian options like Paneer Butter Masala. A side of raita or salad also complements the dish nicely.
5. Is there a gluten-free version of Kerala Parotta?
While traditional Kerala Parotta is made with wheat flour, you can try using a gluten-free flour blend. However, the texture and layering may not be the same. Experimenting with almond flour or a mix of gluten-free flours can lead to interesting outcomes.
Conclusion:
Making Kerala Parotta at home is a rewarding endeavor. With this recipe, you can impress your family and friends while enjoying the rich flavors and textures of this beloved dish. Embrace the cooking process, and feel free to experiment with different sides and sauces to make it uniquely yours. Happy cooking!