The Kerala paratha or porotta, as some would have it, is a culinary marvel; to watch it being made is in itself appetizing. Now, the revamped wheat paratha ensures that it's not just another junk food. Pair it with some spicy mutton varattiyathu, and it's bliss!
Ingredients
For Paratha
3 cups wheat flour
Salt, as required
1 tsp sugar
100ml milk
Oil, as required
For Mutton Varattiyathu
200gm chopped mutton
100ml oil
100gm onion, finely chopped
Ginger, finely chopped
1 tsp Garlic, finely chopped
5 green chillies, slit lengthwise
15 red onions, finely chopped
Curry leaves, as required
2 tomatoes, finely chopped
2 tsp coriander powder
1 tsp red chilli powder
½ tsp Kashmiri red chilli powder
½ tsp turmeric powder
½ tsp garam masala powder
½ tsp whole black pepper powder, crushed
Salt, as required
1 cup coconut milk
½ tsp mustard seeds
3 dried red chillies
Curry leaves, as required
2 tsp cashew nuts, chopped
Preparation
To make Paratha
Add the wheat flour, salt, sugar and milk to a vessel and knead well until it becomes a dough. Add water as required. Keep aside for 2 hours
Make small rounds from the dough and add some oil on top of it. Let it rest for some time.
Now, flatten each round into light ones and apply oil on both sides.
Take the dough and roll it inside and out, and make it like a fan. Make it into round shape again.
Now, flatten it like how a chappathi is made.
Heat a tawa and pour some oil. Cook each paratha by applying oil on both sides.
To make Mutton Varattiyathu
Chop the mutton into fine pieces
Take a pan and heat oil in it. Add onions, ginger, garlic, green chillies, red onions, and curry leaves. Saute well
Once it becomes golden brown colour, add tomatoes, coriander powder, red chilli powder, Kashmiri red chilli powder, turmeric powder, garam masala powder, and crushed whole black pepper powder. Saute well
When the masala smell leaves the pan, add the mutton pieces and salt. Cook on medium flame
Once mutton is cooked, add coconut milk and remove it from the stove before it boils
In another pan, heat oil and let the mustard seeds splutter. Add dried red chillies, curry leaves, and chopped cashew nuts. Saute until they are roasted. Add this to the mutton and serve hot
