Kerala’s answer to lachhaa paranthaas … The flaky Malabar Parantha is a wheat flour- and egg-based version of lachhaa parathas of the North ……

MALABAR PARATHA

Ingredients

2½ cups refined flour (maida)
2 tablespoons vanaspati ghee, melted + for applying
1 egg
½ cup milk
1 tablespoon sugar
Salt to taste
Oil for applying

Method

1. Put refined flour into a bowl, add vanaspati ghee, egg, sugar, salt, milk, and ½ cup lukewarm water and knead into a hard dough. Cover it with a damp muslin cloth and rest for 1 hour.
2. Divide into equal portions and roll into balls. Apply some oil on a plate, and place the balls on them and cover again with damp muslin cloth for 15 minutes.
3. Apply a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply little vanaspati ghee over it. Make small pleats and roll into a ball. Flatten slightly and keep them covered with a damp muslin cloth for 10-15 minutes.
4. Heat a non-stick tawa.
5. Spread each dough portion into a paratha with your fingers, and place on the tawa. Drizzle little oil on the paratha. Cook, turning sides, till light brown and crisp on both sides.
6. Serve hot.

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