How do you achieve the distinct layers in a Kerala Parotta? What is the technique of coiling and rolling?

Question

How do you achieve the distinct layers in a Kerala Parotta? Learn the specific technique of coiling and rolling the dough.

Answer 1

The distinct layers in a Kerala Parotta are achieved through repeated stretching, oiling, and folding of the dough, followed by a unique coiling and rolling technique that creates numerous thin layers. This process ensures a flaky and soft texture.

Detailed Explanation:

The process of making Kerala Parotta involves several key steps to create its signature layers:

1. Dough Preparation: Start with a soft, pliable dough made from maida (all-purpose flour), water, salt, and sometimes a touch of sugar. The dough needs to be kneaded well and rested for at least an hour to develop gluten.
2. Stretching and Oiling: Divide the dough into small balls. Roll each ball into a thin circle. Generously apply oil (or ghee) all over the surface of the rolled dough. This prevents the layers from sticking together.
3. Pleating or Slitting: Make thin pleats across the oiled dough or make a spiral cut from the center to the edge. This creates many thin layers within the dough.
4. Coiling: Carefully coil the pleated or slit dough into a spiral shape. This coiling action is crucial for creating the layered structure. Tuck the end of the coil underneath.
5. Resting: Allow the coiled dough to rest for another 15-20 minutes. This relaxes the gluten and makes it easier to roll out.
6. Rolling: Gently flatten the coiled dough and roll it out into a slightly thicker circle than the initial rolling. Avoid applying too much pressure, as this can compress the layers.
7. Cooking: Cook the parotta on a hot griddle (tawa) with oil or ghee until golden brown and crispy on both sides.
8. Fluffing: After cooking, gently crush the parotta between your palms. This separates the layers and makes it flaky.

Pro Tip:

Use warm water to knead the dough. Warm water helps in better gluten development, resulting in a softer and more elastic dough, which is essential for achieving thin and distinct layers in the parotta.