Kerala Parotta Recipe

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.

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: people

Calories: 409kcal

Author: Neha Mathur

Parotta is a layered Indian flatbread that goes great with curries. Here is how to make it in a traditional way.

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Ingredients

3 cups All Purpose Flour
1 tablespoon Sugar
1 teaspoon Salt
1 Egg
1 tablespoon Oil
¼ cup Milk warm
Ghee for frying

Instructions

Mix flour, sugar, salt, egg, and 1 tablespoon 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.

Notes

Replace with ¼ cup yogurt if you are vegetarian.

I have used all-purpose flour to make this recipe as traditionally done. But you can use 1:1 all-purpose flour and whole wheat flour.

You can use butter or ghee to make the parotta instead of oil. In restaurants and roadside eateries, they generally use dalda, but since it is not good for health, I do not recommend using it.

Nutrition