Ingredients:

For the Prawns Marination.
• 1 kg medium size prawns,cleaned and deveined🍤
• 1 tsp turmeric powder 🌿
• Salt, to taste 🧂
• 2-3 tbsp red chili paste 🌶️
• Oil (for frying) 🛢️

For the Spice Paste:

• 5-6 dried red chilies 🌶️
• 1 tbsp coriander seeds 🌿
• 1/2 tsp cumin seeds 🌱
• 1/2 tsp ajwain 🌱
• 1/2 tsp methi seeds 🌱
• 1/2 cup fresh grated coconut 🥥
• 1 small onion, chopped 🧅
• 4-5 garlic cloves 🧄
• 1/2 tsp turmeric powder 🌿
• Water (as needed) 💧

For Cooking:

• 3-4 tbsp oil 🛢️
• 1 tsp mustard seeds 🌱
• Curry leaves 🍃
• 1/2 cup tamarind water 🌊
• Salt, to taste 🧂

Method:

1. Marinate the Prawns:
• In a parat, mix prawns with turmeric, salt, and red chili paste. Marinate for 20 minutes. ⏳
2. Fry the Prawns:
• Heat oil in a pan and fry the marinated prawns for 2-3 minutes. Set aside. 🔥
3. Prepare the Spice Paste:
• Dry roast red chilies, coriander seeds, cumin seeds, ajwain, and methi seeds until fragrant. 🌶️✨
• In a mortar and pestle, combine the roasted spices, grated coconut, chopped onion, garlic, and turmeric. Grind to a smooth paste, adding water as needed. 💪

4. Cook the Prawns Pulimunchi:
• In a pan, heat oil. Add mustard seeds and curry leaves. 🌱
• Add the spice paste and sauté for a couple of minutes. Adjust consistency with water. 💧
• Add in the fried prawns and tamarind water. Season with salt and simmer for a few minutes. 🍤

Malabar Parotta 🍞

Ingredients:

For the Dough:

• 2 cups all-purpose flour (maida) 🍚
• 1 tsp salt 🧂
• 2 tbsp oil or ghee 🛢️
• Water (as needed) 💧

For Layering:

• Extra oil or ghee (for brushing) 🛢️

Method:

1. Prepare the Dough:
• In a mixing bowl, combine flour and salt. 🍚
• Add oil or ghee and mix well. Gradually add water and knead to form a soft dough. 💪
• Cover with a damp cloth and let it rest for at least 30 minutes. ⏳
2. Divide the Dough:
• After resting, divide the dough into small balls. ⚽
3. Roll and Layer:
• Take one ball and roll it into a thin circle. 🔄
• Brush with oil or ghee, fold into a pleated shape, and roll into a spiral. 🌀
• Flatten the spiral gently and let it rest for another 10 minutes. Repeat with remaining balls. ⏳
4. Cook the Parottas:
• Heat a tava or non-stick pan over medium heat. 🔥
• Roll out a rested spiral into a thin disc. Cook on the tava for 1-2 minutes on each side, brushing with oil or ghee until golden brown and flaky. 🍞

Serving:
Enjoy this hot Malabar Parottas with Prawns Pulimunchi for a delicious meal! 🍽️