Kerala Spl Malabar Paratha With Vegetable Moilee

Name: Kerala Spl Malabar Paratha With Vegetable Moilee
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Malabar paratha; 3 cups maida; 2 tbsp Rava; 1 tsp sugar; 1 tsp salt; 2 tsp ghee; as required Water for kneading; 1 tsp Coconut oil; For veg Moilee curry; 3 tbsp Coconut oil; 2 Onions; 1 Tomato; 2 Potatoes; 2 Carrots; 50 gms Beans; 50 gms Capsicum; 50 gms Peas; 50 gms Baby corn; 3 Green chillies; 1 tbsp Ginger garlic paste; as required Salt; 2 tbsp Chilli powder; 1 tbsp Garam masala; pinch Turmeric powder; 1 1/2 cup Water; 1 tbsp Curd; 1 cup Coconut milk; 1 Curry leaves; 1 Coriander leaves

Divya @cook_28478223

Healthy, tasty, hair growth, Protien

Calories : 1 paratha = 296 cal
Moilee curry = 120 cal

Healthy, tasty, hair growth, Protien

Calories : 1 paratha = 296 cal
Moilee curry = 120 cal

Divya @cook_28478223

Healthy, tasty, hair growth, Protien

Calories : 1 paratha = 296 cal
Moilee curry = 120 cal

Healthy, tasty, hair growth, Protien

Calories : 1 paratha = 296 cal
Moilee curry = 120 cal

Saved

Ingredients

45 mins

4 servings

ForMalabar paratha
3 cupsmaida
2 tbspRava
1 tspsugar
1 tspsalt
2 tspghee
as requiredWater for kneading
1 tspCoconut oil
For veg Moilee curry
3 tbspCoconut oil
2Onions
1Tomato
2Potatoes
2Carrots
50 gmsBeans
50 gmsCapsicum
50 gmsPeas
50 gmsBaby corn
3Green chillies
1 tbspGinger garlic paste
as requiredSalt
2 tbspChilli powder
1 tbspGaram masala
pinchTurmeric powder
1 1/2 cupWater
1 tbspCurd
1 cupCoconut milk
1Curry leaves
1Coriander leaves

Saved

Steps

45 mins

1

MALABAR PARATHA: firstly, in a large mixing bowl take 3 cups of maida, 2 tbsp Rava, 1 tbsp sugar, 1 tsp salt, and 2 tbsp ghee.
2

Crumble and mix well until the flour turns moist.
3

Now add water and start to knead the dough.
4

Add water slowly and knead to a smooth and soft dough. further add 2 tbsp oil, cover, and rest for 1 hour.
5

After 1 hour, punch and knead the dough again. knead until the dough absorbs all the oil.
6

Now pinch a ball-sized dough and place it in a bowl.
add ¼ cup oil, cover, and soak for 20mins.
7

Now take the ball and roll gently.
pull and spread as thinly as possible.
cut into thin strips using a sharp knife.
bring together the stips and pull slightly.
now roll spiral, making sure all the strips are intact. with greased hand, pat and spread the dough. roll slightly thick, making sure the layers are intact.
8

Now place the rolled parotta onto hot tawa. make sure to grease the tawa well.
cook on medium flame until the base is cooked.
flip over and spread ½ tsp oil. cook on medium flame until both sides turn golden brown.
crush the parotta gently, this helps to separate the layers
9

VEGETABLE MOILEE: Heat coconut oil in a pan and add curry leaves and green chilies.
10

Grind onions and tomato as a paste keep aside
11

Add onion and tomato paste, ginger garlic paste Saute for a couple of minutes more.
12

Add in the turmeric powder, red chili powder, masala powder, and salt. Saute for a few seconds
13

Add boiled vegetables There is no set rule for what veggies to add. Just use all the veggies you find in your refrigerator. I have used carrots, beans, peas,potatoes and baby corn.
14

When the veggies are almost cooked through, add in the capsicum. Capsicum cooks very fast. So I add it at the end so it stays a little crunchy. Cook for a couple of minutes more.
15

Add 1tbsp curd fry for 10min and Add in a cup of water, cover with a lid and cook for 10 minutes.
16

Add in the coconut milk. If using fresh coconut milk, use a combination of first & second pressed milk. Let it come to a bare simmer. Do not boil for long after adding the coconut milk.
17

Once the curry comes to a simmer, switch off the flame. Add coriander leaves, Kerala vegetable moilee is ready. Serve hot with paratha.