Robin’s Kerla Parata with Lamb Curry

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Robin's Kerla Parata with Lamb Curry4  TRH Robin's Kerla Parata with Lamb Curry2          TRH Robin's Kerla Parata with Lamb Curry1  TRH Robin's Kerla Parata with Lamb Curry3

1 cup whole wheat flour/atta
1 cup all purpose flour/maida
2 tbsp oil
¼ tsp baking soda
¾ to 1 cup hot water
1 to 2 tsp sugar
¾ tsp salt or as required

How to make da parata
seive both the whole wheat flour and all purpose flour with baking soda.make a well and add sugar, salt and oil.
Add hot water.first mix with a spoon and then knead the dough till soft, smooth and elastic.
Cover with a moist cloth and keep aside for 45 minutes to 1 hour.
Divide into 7-8 balls. Dust the working surface with flour. Roll each ball as thinly as possible into a large round.
Smear or apply oil on the entire surface of the rolled dough.hold the rolled disc from the top on both sides and pleat them till bottom.now roll them like a spiral and press the last edge onto the center of the roll.
Make all the spiralled balls this way and cover with wet cloth and keep aside for 15 minutes.
Heat tava or griddle. Take each rolled ball and on a dusted working surface, roll each ball into a paratha of 4-5 inches.
Place the paratha on the tava and fry on both sides with oil drizzled on top and the edges till the parathas are crisp and golden.
Serve the kerala parathas

Prepared, tried and tested by: Robin Singh

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