MasterChef Australia's Gary Mehigan Has A Parotta Obsession; Makes Flaky Malabar Parotta Like A Pro| Curly Tales

Gary Mehigan Loves Desi Food

[{"selector":"#anim-59ff926b-ef8e-4aa1-8448-7c94bee7a5b0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0cf1108c-360f-4819-82c7-6b14223cd911","keyframes":{"transform":["translate3d(0px, 202.33916%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A desi at heart, celebrity chef Gary Mehigan has often lauded Indian cuisines, especially from the southern regions.

He Made Parottas From Scratch

[{"selector":"#anim-f07cd4a1-ba6b-44ac-8f4b-b9cca74581d5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b40e17ad-2ef8-405f-aeed-b04197e862f5","keyframes":{"transform":["translate3d(0px, 163.12256%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Taking his love for Kerala cuisine to a whole new level, Chef Gary made parottas from scratch. First, he made the dough balls, rolled them and let them rest.

A Parotta Obsession

[{"selector":"#anim-23399fe3-4f9b-43de-bce2-c831743a4a00","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f91056b5-c4ad-4253-815c-6d5dce959b0a","keyframes":{"transform":["translate3d(0px, 263.31807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] He jokes that his parotta obsession isn't good for his waistline but the dish is delicious. He roasted them in a tawa.

A Simple Technique

[{"selector":"#anim-804bca99-2cb6-400e-9c21-89b8d9447a0f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f73ca98b-349a-4bc5-9b6b-fbd4f5c11a5e","keyframes":{"transform":["translate3d(0px, 263.31807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Making parottas involves a "simple technique" as per Gary but getting the flakiness right isn't easy.

Perfectly Crisp Parottas

[{"selector":"#anim-e6b36b54-402b-43c8-a555-c23db3bfd4e5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0519459b-0b55-4adb-a92f-5daf0465e32a","keyframes":{"transform":["translate3d(0px, 263.31807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The Chef mastered the technique and successfully made perfectly crisp golden Malabar Parottas.

Loves All Types Of Bread

[{"selector":"#anim-9d443568-104b-456d-ad40-3df9f74a6d8b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-27eeaa19-e31f-40d3-b00d-1cd717751d76","keyframes":{"transform":["translate3d(0px, 263.31807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Gary Mehigan revealed on Instagram that he loves all kinds of bread just like parottas.

Paired It With Homemade Dal

[{"selector":"#anim-73ec2532-418a-486c-82a8-5265d4deec33","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ed060a3c-ff15-4af2-bca6-4cdd733eff10","keyframes":{"transform":["translate3d(0px, 263.31807%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The Chef paired the parottas with homemade Dal Tadka. It was quite a desi feast!