Kerala Parotta or Malabar parotta is a unique parotta dish from Malayali cuisine. It is a layered paratha or flaky paratha made with refined flour. Kerala parotta is a common street food in southern India. It is served with vegetable kurma or coconut stew. Read more about Kerala parotta here.

Kerala Parotta is similar to north Indian laccha paratha in the way of rolling and making layers. The only difference comes in making a dough. Laccha paratha is prepared with whole wheat flour and Kerala parotta is prepared with refined flour. An egg is also a part of this parotta which makes it soft. Kerala Parotta or Malabar parotta is a unique parotta dish from Malayali cuisine. It is a layered paratha or flaky paratha made with refined flour. Kerala parotta is a common street food in southern India. It is served with vegetable kurma or coconut stew.

Important- Making Malabar parotta or Kerala parotta is very time-consuming. After kneading, the dough should be kept undisturbed for an hour. This helps in creating gluten and parotta will be more stretchy. After making spiral dough balls, again keep them for at least 30 minutes. These are the tricks to make this parotta very flaky and layers will be more visible. I finished everything in 45 minutes :).

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To make this paratha first knead a soft dough. I used 1:1 quantity of whole wheat flour and refined flour. But this parotta is made with refined flour itself. Rest the dough in every step and then make this parotta. So let see how to make Kerala parotta or Malabar parotta.Kerala Parotta or Malabar parotta is a unique parotta dish from Malayali cuisine. It is a layered paratha or flaky paratha made with refined flour. Kerala parotta is a common street food in southern India. It is served with vegetable kurma or coconut stew.

Kerala Parotta | Malabar Parotta

Ingredient                                                                       4 Paratha

3/4 Cup whole wheat flour
3/4 Cup refined flour (maida)
2 Tsp oil
3/4 Tsp salt
1/2 Tsp sugar
3/4 Cup warm water to knead
Oil for cooking

Method

  1. First of all, combine all ingredients in a mixing bowl and knead a soft dough.
  2. Apply some oil on the top of the dough and rest it for at least 30 minutes or one hour.
  3. After an hour knead the dough again and make it smooth. (I kept for 15 minutes due to time constraint)
  4. Divide the dough into equal portions. I made 4 parotta with this quantity.
  5. Grease the surface with oil and start rolling one portion. Stretch it as much as possible.
  6. Apply oil all over it once again.
  7. Make cuts with the sharp knife as shown in the pic.
  8. Start collecting from one side of rolled dough. As you come to another end and get a log, stretch it a bit which will make it longer.
  9. Start twisting the log and gently roll it into a spiral. Press the last edge into the center.
  10. Repeat the same process for the other dough portion to make spiral dough balls. Keep the spirals dough balls for 20-30 minutes. (to get the best result)
  11. After 30 minutes take one spiral dough ball, apply some oil and roll it up to 5-6″ circle.
  12. Heat a griddle on medium heat and place the rolled parotta. After a few seconds flip it to another side.
  13. Apply oil and cook from both sides until golden brown.
  14. Press on the side gently to make layers visible. Repeat the same process for the rest of the spiral dough ball.
  15. Kerala parotta or flaky parotta is ready to serve with any curry. Serve immediately.

Note

  1. Making these paratha needs a lot of time. Resting time is very important otherwise flakes does not come out nicely.
  2. I finished the whole process within 45 minutes due to time shortage but was happy with the outcome.
  3. This parotta should be served hot and immediately. They become very chewy if kept for longer.

Kerala Parotta is my entry for the letter K in A to Z Indian flatbreads

A- Ajwain Paratha
B- Besan Paratha
C- Cheela (Kuttu Ka Cheela)
D- Dosa (Vrat Ka Dosa)
E- Elaichi Roti (cheeni roti)
F- Farali Paratha Kuttu Ka Bherwa Paratha
G- Gajar Ka Paratha (carrot paratha)
H- Hara Pyaz Ka Paratha (spring onion paratha)
I- Indori Sev Paratha(Bhujiya Paratha)
J- Jain Khakhra

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Pin for laterKerala Parotta or Malabar parotta is a unique parotta dish from Malayali cuisine. It is a layered paratha or flaky paratha made with refined flour. Kerala parotta is a common street food in southern India. It is served with vegetable kurma or coconut stew.

Kerala Parotta or Malabar parotta is a unique parotta dish from Malayali cuisine. It is a layered paratha or flaky paratha made with refined flour. Kerala parotta is a common street food in southern India. It is served with vegetable kurma or coconut stew.
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Kerala Parotta Recipe | Malabar Parotta | How To Make Kerala Parotta

Kerala Parotta or Malabar parotta is a unique parotta dish from Malayali cuisine. It is a layered paratha or flaky paratha made with refined flour. Kerala parotta is a common street food in southern India. It is served with vegetable kurma or coconut stew.

Course Main Course
Cuisine Indian
Keyword Indian flatbread, kerala parotta, malabar parotta
Prep Time 10 minutes
Cook Time 15 minutes
Resting Dough 1 hour 30 minutes
Total Time 25 minutes
Servings 4 Paratha
Author code2cook

Ingredients

  • 3/4 Cup whole wheat flour
  • 3/4 Cup refined flour (maida)
  • 2 Tsp oil
  • 3/4 Tsp salt
  • 1/2 Tsp sugar
  • 3/4 Cup warm water to knead
  • Oil for cooking

Instructions

  1. First of all, combine all ingredients in a mixing bowl and knead a soft dough.

  2. Apply some oil on the top of the dough and rest it for at least 30 minutes or one hour.

  3. After an hour knead the dough again and make it smooth. (I kept for 15 minutes due to time constraint)

  4. Divide the dough into equal portions. I made 4 parotta with this quantity.

  5. Grease the surface with oil and start rolling one portion. Stretch it as much as possible.

  6. Apply oil all over it once again.

  7. Make cuts with the sharp knife as shown in the pic.

  8. Start collecting from one side of rolled dough. As you come to another end and get a log, stretch it a bit which will make it longer.

  9. Start twisting the log and gently roll it into a spiral. Press the last edge into the center.

  10. Repeat the same process for the other dough portion to make spiral dough balls. Keep the spirals dough balls for 20-30 minutes. (to get the best result)

  11. After 30 minutes take one spiral dough ball, apply some oil and roll it up to 5-6″ circle.

  12. Heat a griddle on medium heat and place the rolled parotta. After a few seconds flip it to another side.

  13. Apply oil and cook from both sides until golden brown.

  14. Press on the side gently to make layers visible. Repeat the same process for the rest of the spiral dough ball.

  15. Kerala parotta or flaky parotta is ready to serve with any curry. Serve immediately.

Recipe Notes

  1. Making these paratha needs a lot of time. Resting time is very important otherwise flakes does not come out nicely.
  2. I finished the whole process within 45 minutes due to time shortage but was happy with the outcome.
  3. This parotta should be served hot and immediately. They become very chewy if kept for longer.

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20 thoughts on “Kerala Parotta Recipe | Malabar Parotta | How To Make Kerala Parotta”

  1. This is one of our most fav street foods. Though our method of layering the dough is a bit different. You have made it so flaky and with a spicy kurma, this tastes so divine..

  2. This parota has been on my to do list for a long time but I always postpone it because it takes so long. You have done a wonderful job making them so patiently! Such a delicious dish!

  3. Oh wow ! I love these parotas ! This was my initial choice for the letter P , and has been on my to do list ! Must say they have come out super flaky and crisp , and you have done an awesome job with them
    !

  4. This layered parotta is worth the time required to make it. Crispy and flaky paratha can make anyone feel hungry. When ever I make this paratha, can’t resist to lift up some crisp layers and eat as such

  5. Kerala or Malabar paratha is a favourite in my house and always some is kept in freezer for emergency reasons. Just love the way you have done it. Want to grab them now.

  6. Shhh Bhawana lets not show this post to my hubby dear or he’ll eat my head to make his favorite Kerala Parottas. And of course he will question me that why I didn’t make them for the letter K. Love how flaky they have turned out and love that you’ve used both plain and wheat flour.

  7. hi!,I love your writing so a lot! share we keep in touch more about your article on AOL? I need a specialist in this area to resolve my problem. May be that is you! Looking ahead to look you.

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