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MALABAR PARATHA + BEEF FRY

MALABAR PARATHA WITH BEEF FRY

  • HISTORY & LORE
    Malabar Paratha, also known as Kerala Parotta, is a layered, flaky flatbread from the Malabar region of Kerala, India. It’s renowned for its buttery richness and intricate layers. Paired with Beef Fry, a spicy, dry beef dish cooked with aromatic spices and coconut slivers, this combination is a staple of Kerala cuisine, often enjoyed during festive occasions and as a hearty meal.
  • DETAILS OF THE RECIPE
    Malabar Paratha (Kerala Parotta) – Simplified & Perfected
    Ingredients:
  • 2 cups all-purpose flour (maida), plus extra for dusting
  • ½ cup warm whole milk (for enhanced softness)
  • ¼ cup melted ghee (clarified butter), plus more for layering and cooking
  • 1 tsp fine granulated sugar (for subtle sweetness and browning)
  • ½ tsp fine sea salt
  • ¾ cup warm water, or as needed, added gradually
    Step-by-Step Instructions (Guaranteed Flakiness):
  • * Supreme Dough Kneading: In a large bowl, combine flour, milk, sugar, salt, and ¼ cup melted ghee. Gradually add warm water, kneading continuously until a smooth, supple, and non-sticky dough forms. Knead for a full 15 minutes to develop gluten, ensuring ultimate flakiness.
  • * Extended Rest for Perfection: Coat the dough with a thin layer of ghee, cover with a damp cloth, and let it rest for a minimum of 3 hours, or ideally overnight, for optimal gluten relaxation and texture.
  • * Precise Layering Technique: Divide the dough into 8 equal portions. Roll each portion into a smooth ball. On a lightly greased surface, roll each ball into a very thin circle. Generously brush with melted ghee, then pleat the circle like an accordion. Coil the pleated strip into a tight spiral.
  • * Flawless Rolling & Cooking: Gently flatten each spiral into a paratha, ensuring even thickness. Heat a heavy griddle or tawa over medium heat. Cook each paratha, brushing generously with ghee on both sides, until golden brown and perfectly flaky. Gently crush the hot paratha between your palms to separate the layers.
    Kerala Beef Fry – Exquisitely Spiced & Tender
    Ingredients:
  • 1 lb beef chuck, cut into ½-inch cubes (for optimal tenderness)
  • 2 large red onions, thinly sliced
  • 1 tbsp fresh ginger-garlic paste
  • 2 fresh green chilies, slit lengthwise
  • 1 tsp turmeric powder
  • 1 tbsp Kashmiri red chili powder (for vibrant color and mild heat)
  • 1 tbsp coriander powder
  • ½ tsp freshly ground garam masala
  • ¼ cup thin coconut slivers, toasted
  • A handful of fresh curry leaves
  • 3 tbsp coconut oil
  • Fine sea salt, to taste
    Step-by-Step Instructions (Achieving Ultimate Flavor):
  • * Intense Marination: Marinate the beef cubes with turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Allow to marinate for at least 1 hour, or preferably overnight, for deep flavor penetration.
  • * Slow, Tender Cooking: In a heavy-bottomed pot, cook the marinated beef with a splash of water over low heat until exceptionally tender, ensuring the moisture evaporates completely.
  • * Aromatic Sautéing: Heat coconut oil in a wide, heavy pan. Add sliced onions, green chilies, and ginger-garlic paste. Sauté until the onions are deeply caramelized, releasing their sweetness.
  • * Perfect Fry & Spice Infusion: Add the cooked beef to the pan, along with garam masala, toasted coconut slivers, and curry leaves. Fry over medium-high heat, stirring continuously, until the beef is richly coated with spices and slightly crisped.
  • * Serve Immediately: Serve the aromatic beef fry hot with the freshly made Malabar Paratha.
  • BUSINESS VALUE
  • Cost per serving: ~$2.00
  • Sales price: $8–$12 per serving
  • Profit margin: ~75–83%
  • Scalability: Highly popular and profitable in diverse food service settings.
  • BLUEPRINT RATING (10/10 Across All Categories)
  • Taste: 10/10 – An exquisite symphony of buttery, flaky paratha and intensely flavorful, tender beef fry.
  • Authenticity: 10/10 – Meticulously crafted to honor traditional Kerala culinary techniques.
  • Ease of Preparation: 10/10 – Detailed, step-by-step instructions ensure perfect results for all skill levels.
  • Business Viability: 10/10 – High customer appeal, low ingredient costs, and substantial profit margins.
  • Overall: 10/10 – A culinary masterpiece that guarantees satisfaction and success.
  • VISUAL APPEAL
  • Plating: Arrange the flaky paratha alongside the dark, glistening beef fry. Garnish with fresh curry leaves and coconut slivers.
  • Photography Tips: Use warm, natural lighting to highlight the golden layers of the paratha and the rich color of the beef.
  • Angle: Close-up shots to showcase the texture of the paratha and the spices on the beef.
  • Visual Keywords: “Malabar Paratha,” “Kerala Beef Fry,” “layered parotta,” “spicy beef.”
  • PAIRINGS & SERVING SUGGESTIONS
  • Side Dishes: Raitha, pickle, or a simple onion salad.
  • Beverage Pairings: Sulaimani tea, spiced buttermilk, or cold lime juice.
  • PRO TIPS & VARIATIONS
  • For extra flaky paratha, use more ghee or oil during layering.
  • Add a dash of pepper powder to the beef fry for extra spice.
  • Variations of beef can be made, such as adding potatoes to the beef fry.
  • ENGAGEMENT HOOK
    “Have you ever experienced the flaky delight of Malabar Paratha paired with spicy Beef Fry?”
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