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Parota 5 Pieces

Parota 5 Pieces

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The great 'Parotta' or 'Barota' is a thing of immense joy. Distinct from its North Indian cousin (the Lachcha Parantha) and closer to its Malay counterpart, the Roti Cannai, a good Malabar Paratha is flaky yet fluffy, crisp yet soft. Having gorged myself sick on many of these, I can tell you that this unleavened flatbread is the perfect accompaniment to many a dish. These flaky thin layers will trap coconutty curries like Chicken Chettinad and rich meaty stews or provide the perfectly delicious crisp-soft cover for enveloping deep, dark, South Indian stir-fries. You know the ones that are abundant with caramelised shallots, pepper and curry leaves.

How to Cook:
  • Take the packet from the refrigerator and leave it outsides for for 15 minutes.
  • Place the Suvai Paratha directly on the pre heated flat pan and quickly spread one teaspoon of cooking oil evenly.
  • Keep pressing the paratha gently until both the surfaces turn golden brown.
  • To make the Paratha more flakier, the finishing touch you can scrunch the paratha to break it up a little and bring out its layering.

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