Malabar Parotta (3 Pcs) & Veg Khorma Recipe

Prepare dough

In a large bowl, combine 2 cups all-purpose flour, 1 tsp sugar and 1 tsp salt. Mix. Add 3 tbs oil and rub it into the flour until crumbly. Gradually add 4 tbs warm milk and then 5 tbs warm water, mixing until a soft, slightly sticky dough forms. Knead for 8–10 minutes until smooth and elastic. Shape into a ball.

Oil and rest dough: Coat the dough lightly with oil, place in a bowl, cover with plastic wrap or a damp cloth and rest for at least 1 hour (or up to 3 hours). This relaxes the gluten and helps layering.

Divide and roll sheets

After resting, divide the dough into 3 equal portions (for 3 parottas). Lightly oil your work surface and your hands. Take one portion, form it into a smooth ball, and flatten slightly. Dust with 1 tsp semolina or dry flour. Using a rolling pin, roll the dough as thin as possible into a large circle or rectangle (about 10–12 inches). The thinner the sheet, the flakier the parotta.

Laminate/Layer

Brush the rolled sheet lightly with oil (about 1 tsp), then using your hand or a spatula, fold or pleat the sheet into a long strip (like a fan or accordion) or roll tightly into a coil to create layers. Tuck the coil's end underneath to keep it compact. Flatten gently and using a rolling pin, roll into a 6–7 inch disc. Repeat for remaining dough portions, using remaining oil and semolina for dusting as needed.

Cook parottas

Heat a heavy skillet or tawa over medium-high heat. Add a little oil to the pan. Place a rolled parotta on the hot skillet. Cook for 1–2 minutes until golden brown spots appear, then flip. Press gently with a spatula and cook the other side for another 1–2 minutes. Apply a little ghee or oil on each side while cooking to enhance crispness and layers. Cook until both sides are golden and slightly crisp, about 4–5 minutes per parotta. Keep cooked parottas wrapped in a clean kitchen towel to retain softness while you cook the others.

Finish and serve: Before serving, brush each parotta with 1/2 tbs ghee or melted butter. Stack or fold as preferred and serve hot with the vegetable khorma.

Prep vegetables

Wash and chop mixed vegetables into bite-sized pieces so they cook evenly (about 2 cups total). If using potato and carrot, cut smaller so they soften within the same time as cauliflower and peas.

Temper whole spices

Heat 2 tbs oil or ghee in a saucepan over medium heat. Add 1 bay leaf, 1-inch cinnamon stick, 3 green cardamom pods and 1 tsp cumin seeds. Sauté for 30 seconds until fragrant.

Sauté aromatics

Add 1 cup finely sliced onion to the pan. Cook, stirring occasionally, until onions are soft and translucent, about 6–8 minutes. Add 1 tbs ginger-garlic paste and sauté 1–2 minutes until raw aroma disappears.

Add tomato and spices

Add 1 cup chopped tomato and cook until it softens and oil begins to separate, 4–5 minutes. Stir in 2 tsp khorma or garam masala powder, 1 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder and 1.25 tsp salt. Cook 1–2 minutes to toast the spices lightly.

Cook vegetables

Add the mixed vegetables to the pan and stir to coat with the spice mixture. Pour in 1/2 cup water, cover and simmer over medium-low heat until the vegetables are tender but not mushy, about 10–12 minutes. Stir occasionally and add a splash more water if the pan gets too dry.

Add yogurt and finish

Lower heat. Whisk 1 cup yogurt until smooth to prevent curdling, then add it gradually to the pan, stirring constantly. Simmer for 3–4 minutes. Stir in 3 tbs thick coconut milk and simmer another 2 minutes to incorporate. Adjust salt and spice, add 1 tsp lemon juice, and sprinkle 2 tbs chopped fresh coriander. If the khorma is too thick, add up to 2–4 tbs water to reach a saucy consistency suitable for dipping parotta.

Serve: Transfer the vegetable khorma to a serving bowl and serve hot alongside the freshly cooked Malabar parottas (3 pcs).