Kerala Style Whole Wheat Parotta Recipe
A health-conscious take on the classic Kerala Parotta, this whole wheat version brings all the irresistible flakiness and layered texture, while offering a more nutritious alternative. Parottas are a staple in Kerala, typically enjoyed with a variety of curries like the flavorful Kadale Curry (Chickpeas in Coconut Curry) or the savory Egg Curry. This recipe offers a perfect blend of health and taste, letting you indulge without the guilt.
Course: Lunch
Cuisine: Kerala Recipes
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Ghee (for dough) | 1 tablespoon |
| Milk | 1/2 cup |
| Sugar | 1/2 teaspoon |
| Lukewarm Water | As required |
| Melted Ghee or Oil | As required |
| Salt | To taste |
Preparation Time:
30 minutes
Cooking Time:
10 minutes
Instructions:
-
Prepare the Dough:
In a mixing bowl, combine 2 cups of whole wheat flour, 1 tablespoon of ghee, 1/2 cup of milk, 1/2 teaspoon of sugar, and salt to taste. Gradually add lukewarm water and knead the mixture into a stiff dough. Cover it with a damp cloth and allow it to rest for 15 to 20 minutes. This resting time allows the dough to become more pliable and easier to handle. -
Divide and Rest:
After the dough has rested, divide it into equal portions and roll each portion into smooth balls. Lightly oil the balls and cover them. Let them rest for another 5 to 10 minutes to help the dough soften. -
Rolling the Parottas:
Lightly grease your countertop with a bit of ghee or oil. Take one dough ball and place it on the surface. Using a rolling pin, roll the dough into a thin, almost translucent sheet. Be gentle while rolling to preserve the dough’s elasticity. -
Form the Pleats and Roll:
Once the dough sheet is rolled thin, brush it lightly with ghee or oil, and then dust it with a small amount of refined flour. Carefully make pleats along the length of the sheet and roll it into a tight coil (like a Swiss roll). Repeat this process with all remaining dough balls. Once they are all rolled up, cover them and let them rest for an additional 5 minutes. -
Roll Out into Parottas:
After the resting period, take one of the coiled dough balls and flatten it gently with your fingers. Using a rolling pin, roll it out like a chapati. Aim for a thin, even circle, but don’t worry if it’s not perfect – a rustic look is part of the charm. -
Cooking the Parotta:
Heat a non-stick tawa (griddle) over medium heat. Place the rolled parotta on the hot tawa and cook for 2 to 3 minutes on each side until it turns golden brown and crispy. Drizzle a little ghee or oil around the edges while cooking to enhance the texture and flavor. Flip it carefully and cook the other side until it is crispy and golden. -
Serve and Enjoy:
Once the Kerala Style Whole Wheat Parotta is cooked to a perfect crisp, remove it from the tawa and set it aside. Serve it hot with Kerala Kadala Curry (spicy chickpeas in coconut curry), or a rich Kappa Stew (tapioca stew) for a truly authentic meal. The layers of flaky, soft bread pair beautifully with the creamy and spicy curries.
This whole wheat version of the classic Kerala Parotta is the perfect fusion of traditional flavors with a health-conscious twist. Enjoy it for lunch or dinner, and delight in the light yet satisfying taste of Kerala right at home!
Tips:
- For extra flaky layers, make sure to rest the dough and allow the layers to form when pleating.
- You can adjust the amount of ghee or oil to your preference, but a little goes a long way in making the parottas crispy and delicious.
- If you prefer a lighter version, you can opt for less ghee in the rolling process and still achieve a delicious parotta.
This Kerala Style Whole Wheat Parotta is not just a treat for your taste buds but also a wholesome addition to your meal.
