First, combine 3 cups maida, 2 tablespoons rava, 1 tablespoon each of sugar, salt, and ghee in a sizable mixing dish.

until the flour becomes moist, thoroughly combine and rumble.

Add water now and begin kneading the dough.

Slowly add water and knead to a soft, silky dough.

also add 2 tablespoons of oil, cover, and let sit for an hour.

Punch and knead the dough once again after an hour.

Knead the dough until it has absorbed all the oil.

Now form a dough ball out of a pinch and put it in a bowl.

14 cup oil should be added. Cover and soak for an hour.

Now gently roll the ball in your hand.

Spread and pull as thinly as you can.

Using a sharp knife, cut into narrow strips.

The stips are brought together and slightly pulled.

Make sure all the strips are still attached as you roll spiral.

Pat and spread the dough with a lubricated hand.

Make sure the layers are intact when you roll out somewhat thick.

Put the rolled parotta on the heated tawa at this time. Make sure to thoroughly lubricate the tawa.

Cook the base until it is done on a medium flame.

Turn over and apply 1/2 tsp oil.

Cook on a medium flame until golden brown on both sides.

To help separate the layers, lightly compress the parotta.

Finally, savor chana curry and Kerala parrota.