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.

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 :).

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

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

Note

Making these paratha needs a lot of time. Resting time is very important otherwise flakes does not come out nicely.
I finished the whole process within 45 minutes due to time shortage but was happy with the outcome.
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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