Recipe: Delicious Kerala Spl Malabar Paratha With Vegetable Moilee

Kerala Spl Malabar Paratha With Vegetable Moilee. Crumble and mix well until the flour turns moist. Now add water and start to knead the dough. How to make the Malabar Paratha: The Malabar Paratha should first use all purpose flour that is maida which is then mixed with salt, egg, milk, kneaded well with water and oil until it forms a smooth dough.

This is a variant of the North Indian Laccha Paratha. Well, to make a perfect parotta, one needs time, patience and a lot of practice. I guess, this is one reason why the cooks in Tamil Nadu who make these parottas are called parotta 'masters'. You can cook Kerala Spl Malabar Paratha With Vegetable Moilee using 29 ingredients and 17 steps. Here is how you cook that.

Ingredients of Kerala Spl Malabar Paratha With Vegetable Moilee

1. Prepare of Malabar paratha.
2. It's of maida.
3. It's of Rava.
4. You need of sugar.
5. Prepare of salt.
6. Prepare of ghee.
7. It's of Water for kneading.
8. You need of Coconut oil.
9. It's of veg Moilee curry.
10. It's of Coconut oil.
11. You need of Onions.
12. You need of Tomato.
13. Prepare of Potatoes.
14. You need of Carrots.
15. Prepare of Beans.
16. It's of Capsicum.
17. Prepare of Peas.
18. It's of Baby corn.
19. It's of Green chillies.
20. It's of Ginger garlic paste.
21. Prepare of Salt.
22. Prepare of Chilli powder.
23. Prepare of Garam masala.
24. It's of Turmeric powder.
25. Prepare of Water.
26. Prepare of Curd.
27. It's of Coconut milk.
28. Prepare of Curry leaves.
29. Prepare of Coriander leaves.

Malabar paratha (parotta) - Make your own homemade version of these popular parathas with this easy to follow recipe. Needless to say, these parathas are soft and layered bringing you the perfect dinner to serve on any day. Simply pair it with your favorite side dish and enjoy the flaky layers. ….mmmmm. Truth to be told, I'm totally excited about this time of the year.

Kerala Spl Malabar Paratha With Vegetable Moilee step by step

1. MALABAR PARATHA: firstly, in a large mixing bowl take 3 cups of maida, 2 tbsp Rava, 1 tbsp sugar, 1 tsp salt, and 2 tbsp ghee..
2. Crumble and mix well until the flour turns moist..
3. Now add water and start to knead the dough..
4. Add water slowly and knead to a smooth and soft dough. further add 2 tbsp oil, cover, and rest for 1 hour..
5. After 1 hour, punch and knead the dough again. knead until the dough absorbs all the oil..
6. Now pinch a ball-sized dough and place it in a bowl. add ¼ cup oil, cover, and soak for 20mins..
7. Now take the ball and roll gently. pull and spread as thinly as possible. cut into thin strips using a sharp knife. bring together the stips and pull slightly. now roll spiral, making sure all the strips are intact. with greased hand, pat and spread the dough. roll slightly thick, making sure the layers are intact..
8. Now place the rolled parotta onto hot tawa. make sure to grease the tawa well. cook on medium flame until the base is cooked. flip over and spread ½ tsp oil. cook on medium flame until both sides turn golden brown. crush the parotta gently, this helps to separate the layers.
9. VEGETABLE MOILEE: Heat coconut oil in a pan and add curry leaves and green chilies..
10. Grind onions and tomato as a paste keep aside.
11. Add onion and tomato paste, ginger garlic paste Saute for a couple of minutes more..
12. Add in the turmeric powder, red chili powder, masala powder, and salt. Saute for a few seconds.
13. Add boiled vegetables There is no set rule for what veggies to add. Just use all the veggies you find in your refrigerator. I have used carrots, beans, peas,potatoes and baby corn..
14. When the veggies are almost cooked through, add in the capsicum. Capsicum cooks very fast. So I add it at the end so it stays a little crunchy. Cook for a couple of minutes more..
15. Add 1tbsp curd fry for 10min and Add in a cup of water, cover with a lid and cook for 10 minutes..
16. Add in the coconut milk. If using fresh coconut milk, use a combination of first & second pressed milk. Let it come to a bare simmer. Do not boil for long after adding the coconut milk..
17. Once the curry comes to a simmer, switch off the flame. Add coriander leaves, Kerala vegetable moilee is ready. Serve hot with paratha..

Kerala parotta, popularly known as paratha or porotta, is a delicacy from the state of Kerala. The scrumptious gently cooked, mild flavored recipes from the Malabar region of Kerala are certainly a pride to South Indian cooking. Generally, the Malabar cuisine is popular for its non-vegetarian recipes. Heat coconut oil in a pan and add in the thinly sliced ginger, curry leaves and green chillies. Add in the sliced onions and saute for a minute.