Kerala Parotta with Vegetable Curry
Flaky Kerala Paratha with wheat flour and served with delicious vegetable curry. A yummy combination to make for any meal. Try it!
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Ingredients
For Parotta:
- 1½ cups All purpose flour
- 1½ cups Whole wheat flour/ Atta
- 1 teaspoon Sugar
- To taste Salt
- 3 tablespoons Oil, plus more for making paratha
- As needed Warm Water
For Kerala Vegetable Curry:
- 2 tablespoons Coriander seeds
- 3 Dry red chilies (adjust as per taste)
- 2 tablespoons Oil, divided
- 1 Large Onion, chopped
- 2 Medium Tomatoes, chopped
- 2 Garlic cloves, minced
- 1" Ginger piece, finely grated
- ½ teaspoon Mustard seeds
- 2 cups Mixed Vegetables (potato, carrot, green beans & peas)
- 1 cup Coconut milk*
- 1 teaspoon Garam Masala
- To taste Salt
Instructions
To Make Parotta:
- In a mixing bowl, combine flours, salt and sugar. Mix well to combine. Add the warm water in a steady stream, while mixing the dough and knead into a soft, pliable dough. Knead well for 6~8 minutes. Cover with a damp dish towel and set aside for at least 1 hour.
- Divide the dough into 8~10 equal balls. Work with one dough ball at a time and keep the rest covered.
- On a lightly greased work surface, roll out the dough as thin as possible. Brush or rub the dough to help in rolling out the dough thinner. Once the dough is as thin as you can get, brush a layer of oil and pleat the dough like you would a sari. Then roll the pleat up tightly into a ball.
- Set aside the rolled dough balls covered for 15~20 minutes. Repeat it with the remaining dough. Resting the dough is very important step -- this relaxes the gluten in the flour and makes rolling the parotta easier.
- Gently flatten the rolls balls and roll out into a paratha/ roti making sure not to squash the layers.
- Heat a griddle on medium high heat and cook the parathas until golden brown spots form on both sides. Brush with oil or ghee for added taste and yumminess.
To Make Vegetable Curry:
- Heat a saute pan on medium heat, add coriander seeds and dry red chilies. Toast them until fragrant and they start turning lightly dark in color. Remove from pan and set aside to cool. Once cooled, grind this into a coarse powder.
- In the same pan; heat 1 tablespoon oil, add onions, garlic and ginger. Cook on medium flame, stirring frequently, until onions start to get lightly browned around the edges.
- Next add tomatoes and cook until they are mushy. Remove from the pan and set aside. Grind into a smooth paste without adding any water.
- In the same pan, heat the remaining 1 tablespoon oil, add mustard seeds and once they start to splutter, add the vegetables and mix well. Cover and cook till the veggies are tender, about 8~10 minutes.
- Stir in turmeric and the ground masala powder. Mix well and cook for 1~2 minutes.
- Next add the ground onion-tomato masala paste and cook for another 3~4 minutes. Stir in coconut milk, salt and garam masala. Mix well and bring the mixture to a boil. Curry is ready at this point, but if you think it is too thick for your liking, add more water and cook for couple more minutes.
Notes
- I recommend using Indian chapati flour or atta because it is less hearty than American whole wheat flour.
- Take your time kneading the dough. The well kneaded it is, the better the parotta are going to turn out.
- It is important to rest the dough properly. This ensures that the gluten relaxes and the dough is easy to roll out.
- Gently crushing the Malabar paratha with your hands helps in separating the layers and giving them the flaky texture.
- For a creamier curry, substitute coconut milk with ½ cup coconut cream.
- Add cubes of paneer or tofu or chickpeas to make the curry protein rich.
Nutrition
Calories: 461kcal | Carbohydrates: 61g | Protein: 11g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Sodium: 181mg | Potassium: 492mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3127IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 5mg
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