Kerala Parotta or Malabar Parotta is a layered Indian flatbread which goes great with curries. Here is how to make it in a traditional way.
There is something about South Indian food that is so comforting and satisfying, that you crave for the simplest of simple meal very often.
It happens with me all the time!
There are days when I crave for a crispy plain dosa with a delicious coconut chutney, and then there are other days when I just crave for a simple meal of sambar, thoran and rice.
But there is one South Indian bread, that I crave the most, it is KERALA PAROTTA.
Flaky and crispy, Malabar Parotta is something that I make again and again, and not only with South Indian curries, but also with my rich and creamy North Indian curries.
There is a different joy in making these parathas, as the outcome of so many layers in one single paratha is so satisfying.
My family just loves to relish these parathas for our weekend lunches and sometimes, I also make it for our get togethers.
Learn how to make Kerala Parotta recipe, which is also called as Malabar Parotta and is not only popular in Kerala and Tamil Nadu, but also in Sri Lanka.
What is Kerala Parotta?
Many of us have eaten this delicious Kerala Parotta or Malabar Parotta in restaurants mostly, but you can also make it at home.
Making it is an easy process!
The dough for this paratha is made with all purpose flour, egg, sugar, salt, oil and milk.
Egg and Milk ARE added to the dough, as they makes the paratha soft.
You can skip adding egg and add some yogurt of you are a vegetarian.
The dough is then divided into equal parts and rolled out in a small roti.
Once the round roti is made, the circle is cut into thin stripes using a knife.
The stripes are gathered together and roll to make ball.
This ball is again rolled and cooked on a griddle or tawa using oil or ghee.
Once it is cooked properly, it is pressed from both the sides, so that the layers gets separated from each other.
Malabar Parotta is traditionally served with Mutta Curry or Vegetable Kurma for breakfast, but you can serve it along with any rich and cream South Indian or North Indian curry.
They taste delicious with a traditional South Indian chicken curry too.
Parotta vs Paratha
Parotta, is also called as Paratha, but they are very different from each other.
While Paratha is a North India dish, whereas Parotta is made in South India.
Parotta is a flat bread made with all purpose flour/maida and has layers, whereas Paratha is mostly made with whole wheat flour, either plain or stuffed with a delicious filling.
Kerala Parotta is a little similar to Laccha Paratha, as both has layers, but the technique to make each of them is different.
Ingredients
Step by Step Recipe
Mix flour, sugar, salt, egg, and 1 tbsp oil in a bowl. Add milk and mix well.
Make a soft dough using warm water. Knead the dough for 5-6 minutes until it becomes soft.
Cover and keep the dough aside for 20 minutes.
Knead it again for 3-4 minutes.
Cover and keep aside for another 20 minutes.
Divide the dough into 8-10 pieces. Make small balls from each piece.
Roll the ball to make 6-7 inch circle.
Apply oil generously over the rolled dough. Using a sharp knife, cut the circle into thin stripes.
Gather the stripes together and roll to make a spiral.
Dust and roll the paratha to make a 7-8 inch disc.
Heat a griddle. Keep the paratha on the hot griddle. Cook till brown spots appear.
Flip the paratha.
Apply oil on both the sides and cook till brown spots darken. Apply little pressure while cooking using back of a ladle.
Remove the paratha from the griddle. Press from both the sides to open the layers Serve hot with any curry based dish.
Kerala Parotta Recipe
It is a layered Indian flatbread which goes great with curries. Here is how to make it in a traditional way.
Ingredients
- 3 cups All Purpose Flour
- 1 tbsp Sugar
- 1 tsp Salt
- 1 Egg
- 1 tbsp Oil
- 1/4 cup Milk warm
- Ghee for frying
Instructions
Mix flour, sugar, salt, egg, and 1 tbsp oil in a bowl.
Add milk and mix well.
Make a soft dough using water.
Knead the dough for 5-6 minutes until it becomes soft.
Cover and keep the dough aside for 20 minutes.
Knead it again for 3-4 minutes.
Cover and keep aside for another 20 minutes.
Divide the dough into 8-10 pieces.
Make small balls from each piece.
Roll the ball to make 6-7 inch circle.
Apply oil generously over the rolled dough.
Using a sharp knife, cut the circle into thin stripes.
Gather the stripes together and roll to make a spiral.
Dust and roll the paratha to make a 7-8 inch disc.
Heat a griddle.
Transfer the paratha on the hot griddle.
Cook till brown spots appear on the lower side.
Flip the paratha.
Apply ghee on both the sides and cook till brown spots darken.
Apply little pressure while cooking using back of a ladle.
Remove the paratha from the griddle.
Press from both the sides to open the layers
Serve hot with any curry based dish.
Recipe Notes
Replace with 1/4 cup yogurt if you are vegetarian.
Nusrat j khan
Gr8
Neha Mathur
Thanks