Malabar Parotta Recipe – Kerala Parotta
Malabar Parotta, also known as Kerala Parotta, is a beloved layered flatbread originating from the southern state of Kerala. This flaky and soft parotta is often made during festive occasions, weddings, and grand feasts, gracing the tables with its deliciousness. Made primarily from refined flour (maida), ghee, and milk, itβs a simple yet indulgent bread that pairs wonderfully with flavorful curries like Vegetable Kurma or Kerala Style Egg Roast.
This traditional Kerala parotta is a versatile dish, perfect for a hearty lunch or dinner, or even as a feature in an Indian-themed party menu. In the following recipe, weβll walk you through each step of creating this delightful dish in your own kitchen.
Cuisine: Kerala
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Ghee | 2 tablespoons |
| Milk | 1/2 cup |
| Sugar | 1/2 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Lukewarm Water | As required |
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Total Time:
55 minutes
Instructions:
-
Prepare the Dough:
- In a large mixing bowl or a food processor, combine the maida (all-purpose flour), ghee, milk, sugar, and salt. Gradually add lukewarm water to the mixture and knead to form a firm dough. The dough should be smooth and pliable. If it feels too dry, add more water as needed.
- Once the dough is ready, cover it with a damp cloth and let it rest for 15-20 minutes. This resting period helps to soften the dough, making it easier to roll.
-
Divide and Roll the Dough:
- After resting, divide the dough into equal portions and roll them into small balls.
- On a flat surface, place one ball of dough and begin rolling it out into a thin sheet using a rolling pin. Aim to get the dough as thin as possible without tearing.
-
Create the Layers:
- Brush the rolled-out dough with ghee and sprinkle with a little maida.
- Gently fold the dough into small pleats, like an accordion, starting from one edge. Once pleated, bring the ends together to form a bundle.
- Roll this pleated bundle into a pinwheel shape, dusting with a bit of flour to prevent sticking.
- Repeat this process with the remaining dough balls.
-
Roll Into Parottas:
- Once you have your pinwheel shapes, gently roll each one into a circular parotta shape. The pleats inside the dough will create the signature layers when cooked, giving the parotta its characteristic flakiness.
-
Cook the Malabar Parotta:
- Heat a tawa (griddle) or a non-stick pan over medium heat. Place the rolled-out parotta on the tawa and cook for a few seconds until the raw appearance disappears.
- Drizzle a little ghee around the edges of the parotta and flip it over. Cook the parotta until both sides are golden brown and crisp, ensuring it is cooked through and the layers are fully separated.
- Repeat with the remaining parottas.
-
Serving:
- Serve your freshly made Malabar Parotta hot with Vegetable Kurma or Kerala Style Egg Roast Curry for a fulfilling lunch or dinner. The crispy yet soft texture of the parotta complements the rich, flavorful curries perfectly.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 kcal |
| Carbohydrates | 45g |
| Protein | 4g |
| Fat | 14g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 300mg |
| Sugar | 1g |
Tips:
- Resting the dough is essential for a soft and elastic texture. Donβt skip this step!
- For a lighter parotta, you can substitute part of the ghee with oil, although traditional recipes call for ghee for that rich flavor.
- Serve your Malabar Parotta with any curry or gravy of your choice, but it’s particularly delicious with traditional Kerala dishes.
This Kerala Parotta recipe brings the taste of South India right to your kitchen, making it a perfect addition to your lunch spread or a festive dinner gathering. Enjoy the layers of flavor and texture that make this dish so special!
