Step 1

firstly, in a large mixing bowl take 3 cup maida, 2 tbsp rava, 1 tbsp sugar, 1 tsp salt and 2 tbsp ghee.

Step 2

rumble and mix well until the flour turns moist.

Step 3

now add water and start to knead the dough.

Step 4

add water slowly and knead to a smooth and soft dough.

Step 5

further add 2 tbsp oil, cover and rest for 1 hour.

Step 6

after 1 hour, punch and knead the dough again.

Step 7

knead until the dough absorbs all the oil.

Step 8

now pinch a ball sized dough and place in a bowl.

Step 9

add ¼ cup oil, cover and soak for 1 hour.

Step 10

now take the ball and roll gently.

Step 11

pull and spread as thinly as possible.

Step 12

cut into thin strips using a sharp knife.

Step 13

bring together the stips and pull slightly.

Step 14

now roll spiral, making sure all the strips are intact.

Step 15

with greased hand, pat and spread the dough.

Step 16

roll slightly thick, making sure the layers are intact.

Step 17

now place the rolled parotta onto hot tawa. make sure to grease the tawa well.

Step 18

cook on medium flame until the base is cooked.

Step 19

flip over and spread ½ tsp oil.

Step 20

cook on medium flame until both sides turn golden brown.

Step 21

crush the parotta gently, this helps to separate the layers.

Step 22

finally, enjoy kerala parrota with chana curry.