Topic started by Sridhar (@ us1.pharmacia.com) on Wed May 16 16:59:54 .
All times in EST +10:30 for IST.

This is something, I think, exists only in Tamil Nadu (or may be in other south indian states as well). I have seen in street corner dabhas, cooks beating a small amount of maida into incredible size and then rolling it all to make a small sized parotta. I haven't eaten in any road side dabhas (though secretly I always wanted to!) but have had them in several hotels with special koorma. Everytime I go to India I look forward to eating it. How come it is not served in North Indian restaurants here in the USA?

Responses:

• From: uma (@ netcache.qualitynet.net) on: Thu May 17 02:38:16
  
  What you are referring to must be be 'Malabari Paratha' (Porotta), a specialty of the Muslims from the malabar region, Kerala. It may be available in the S. Indian joints in the US.
  
  
• From: Ramadas (@ 202.135.114.201) on: Thu May 17 06:50:46
  
  It is easy to make it. Take "Maida" flour.
  (Most finely powdered wheat, filtered off all
  the coarse particles). Add a pinch of salt.Knead it nicely with oil. Keep for an hour. Some may like to add a pinch of baking soda. The dough
  should not be too loose or too tight. Now take
  a small ball of it and spread lightly using a
  rolling-pin. Start stretching it by swinging it,
  catching it at one end, until it becomes paper
  thin. Roll it up into a long roll. Now coil the
  rolled up dough on to a plate, with no gaps between each circle. Lightly press it with a
  rolling pin. Heat "tava" and pour a light layer
  of oil on it. Fry it on the tava, both sides.
  
  
• From: Rishi (@ 65.199.156.16) on: Thu May 17 09:39:41
  
  Can anyone Please post the Korma which goes along with Parotta
  
  
• From: Ramadas (@ globalc26.citicorp.com) on: Thu May 17 19:36:00
  
  Pattai (a special tree bark), Clove, poppy seeds
  (kaskas), Soumph (perum jeerakam), green chillies,
  ginger, garlic, tomatoes and small onions. Take a little bit of each and
  fry them together lightly in two teaspoons of oil. Grind this
  in a mixie with not too much water. Should be a
  thick gravy. Keep aside. Grate coconut and grind in mixie into a smooth paste and keep aside.
  Cook beans (cut into small pieces), green peas, carrot (small pieces) in little water with salt and turmeric powder. When the vegetables get cooked, pour in the 'masala gravy' and boil for a few minutes. Pour in the 'coconut paste' and boil for a few minutes. Keep aside. Heat 'kadaai', pour two spoons of oil and heat. Put mustard seeds, and
  when they splutter, add curry leaves and coriander leaves and warm. Mix this along with the cooked
  item. This is Kuruma.
  
  
• From: anandhi (@ lan-202-144-48-206.maa.sify.net) on: Mon Jul 9 02:29:46
  
  another way to make that barota read years before. tried it many times works well. Take maida (all purpose flour), add a salt to taste. Now add water and make a dough similar to that for roti. Add 2tbs oil for every 2 cups of maida. Knead it well but softly without any cracks. keep it aside for 2 to 3 hours. The dough should not be sticky. take a pinch a roll it as thin and as big as possible with rolling pin. If you are unable to swing (like me) jull pull it on all sides slightly to make it thin better retail the round shape.Now have a thick paste of maida with ghee or dalda ready in hand. Coat a even layer using brush or spoon on the round layer. fold it like wave or paperfan fold like up and down alternatively. Now roll thin long folded dough into tight circle. Let it lie for half hour. Now roll it into thin circle. add oil on tava and cook this is on both sides. You can add more layers by repeatedly coating with paste and rolling out. once cooked you will get layers like in a puff. Rememeber never to add ghee or dalda while making the original dough only use to coat the layer otherwise the barotta will break
  
  as for the kurma you can add cashewnuts one or two to the coconut and gring it it has a special ethnic flavour and taste. hope this helps
  
  
• From: Ramadas (@ globalb9.citicorp.com) on: Tue Jul 10 10:26:33
  
  thanks, Anandhi
  I will surely try the cashewnut trick.
  
  
• From: cyriac joseph (@ dialpool-210-214-242-65.maa.sify.net) on: Mon Sep 3 23:48:05
  
  porotta
  
  it is available in all indian grocery stores in
  usa . you can ask for Wyanad brand.
  
  
• From: Srini (@ 165.21.83.210) on: Tue Sep 4 02:38:41
  
  Sridhar:
  To be precise, it is "pROtta" and not "Parotta" that's served in mulit-layered form with the legendary kurma !
  
  In a way, it's good that the name has undergone change else Punjabis could take offence to naming one and delivering another :-)
  
  
• From: honey (@ hlfx57-176.ns.sympatico.ca) on: Sat Sep 29 14:54:25
  
  Hey there,
  I have a never-failing recipie for Kurma. Fry some garlic, ginger, cashews, green chillies, poppy seeds in oil. Switch off the stove and add 1/2 cup coconut in the hot oil. Let the coconut cook in the oil that is not still burning. Cool the mixture and grind to a fine paste. In a pan (pot) pour a couple of teaspoons of oil and fry Cloves and Cinnamon (bay leaf optional). Then add a chopped onion, ripe tomato. When they are cooked add the ground mixture, a tsp of coriander powder, turmeric powder and salt to taste. You can add vegetables right after the tomato and add some water. Wait for the veg. to cook before you add the ground paste. Boil, cool and serve. Goes well wit Porotta.
  
  
• From: anji (@ inktomi2-ren.server.ntl.com) on: Sun Jan 13 10:47:55
  
  help I need arecipie for the proper poratta from kerala . someone help please.
  
  
• From: anks (@ ) on: Sat Nov 30 15:01:21
  
  Hi ALL,
  Do anyone know how to make kerala style peas masala which is served with porotta
  
  Thanks
  anks
  
  
• From: willy (@ stondsl1.dsl.vicnet.net.au) on: Sun Dec 1 20:57:47
  
  my parotta comes out ok but it deosnt becoem too soft i dont know why i tried out 2 recipes of making it one using egg in the dough and another with baking soda in it i think the baking soda was a better idea but u knwo what noth the thigns dont coem out as soft as i want ti to be do u have nay opinions ???
  
  
• From: anonymous (@ hrfr-sh25-port136.snet.net) on: Tue Jan 14 15:45:01
  
  ha ha ha ha
  
  

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