Kerala Style Porotta (malabar Poratta)

Kerala style porotta or paratha is a layered flat bread of south India, particularly Kerala. It is similar to North Indian paratha but the difference is that it is prepared using all-purpose flour and need good kneading to make soft dough. It is the favourite food of fast food lovers in Kerala.

Thattu kada porotta (Kerala style porotta or Malabar poratta)
All-purpose flour (Maida) - 2 cups
Wheat flour - 1/4 cup
Beaten eggs - 2
Milk - 1/2 cup
Soda powder - 1 teaspoon
Salt - as you need.
Sugar - 1 teaspoon
Oil – as you need.
Water - 1 cup.
Mix 2 cups of all-purpose flour and 1/4 wheat flour in a bowl.
Add oil (as you need. I used 2 tablespoon of oil)to it.
Add the remaining ingredients and mix well.
Pat the dough well, so that it will be softer.
Keep it aside for four hours, covered with a wet cloth. (This is to prevent the dough from getting dry)
Knead the dough again with your hands after four hours.
Rub oil on a clean surface, preferably a large marble piece.
Make small balls from the dough.
Roll these small balls in oval shape with rolling spin (Chappathi stick).
Make pleats with it.
Roll these pleats to form a round shape.
This is done to get layers.
Then roll it out again with rolling spin.
Only one side should be rolled out.
Put a pan on the gas stove. The flame should be low.
Apply oil in the pan and fry the porattas.
Fry both the sides of porattas by flipping it using a spatula.
When both the sides turn slightly golden brown, take it out and put it on a plate.
Then use your hands to pat both sides of the porattas to get the layers.
Serve hot.
Vegetarian people can avoid eggs and can make a lighter version of Kerala poratta.