Malabar Parotta Recipe: Kerala’s Flaky Delight
Overview:
The Malabar Parotta, often referred to as Kerala Parotta, is a beloved dish from the southern Indian state of Kerala. This layered, flaky flatbread pairs beautifully with rich curries, making it an ideal choice for lunch or dinner, as well as a favorite for festive occasions. With its unique texture and delightful taste, it embodies the essence of Kerala’s culinary traditions.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Ghee (clarified butter) | 2 tablespoons |
| Milk | 1/2 cup |
| Sugar | 1/2 teaspoon |
| Salt | 1 teaspoon (to taste) |
| Lukewarm Water | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 5g |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 30g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Sodium | 300mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 45 minutes |
| Total Time | 55 minutes |
Servings
- Servings: 4
- Cuisine: Kerala
- Course: Lunch
- Diet: Vegetarian
Instructions
-
Prepare the Dough:
Begin by gathering a mixing bowl or food processor to make the dough. Add the all-purpose flour (maida), ghee, milk, sugar, and salt into the bowl. Gradually pour in enough lukewarm water until the mixture comes together to form a firm dough. Knead the dough for a few minutes until it is smooth and elastic. -
Resting Phase:
Cover the dough with a damp cloth or plastic wrap and allow it to rest for about 15 to 20 minutes. This resting period is essential as it helps relax the gluten, making it easier to roll out the parottas. -
Portion the Dough:
After the resting period, divide the dough into equal portions, roughly the size of a golf ball. Roll each portion into a smooth ball using your palms. -
Rolling the Parotta:
On a clean, floured work surface, take one dough ball and flatten it slightly. Use a rolling pin to roll it out into a thin sheet. Apply a little ghee over the surface of the rolled-out parotta and sprinkle a little maida on top. -
Creating Layers:
Now, carefully make small pleats along the length of the rolled dough, similar to folding an accordion. Once you’ve pleated the entire sheet, gather the pleats together to form a loose spiral or pinwheel shape. -
Final Shaping:
Dust the spiral with flour and gently roll it out into a circular shape, ensuring it remains thin and even. Repeat this process for the remaining dough balls. -
Cooking the Parotta:
Heat a tawa (flat skillet) over medium heat. Place the rolled-out Malabar parotta onto the hot tawa and cook without adding any ghee initially for a few seconds until the raw appearance fades. Drizzle a little ghee over the top, then flip it over and cook the other side, applying more ghee as needed, until both sides are lightly browned and crisp. -
Serving Suggestions:
Serve the Malabar Parotta hot, paired with delectable accompaniments such as Vegetable Kurma or Kerala Style Egg Roast Curry. This delightful flatbread is perfect for a weeknight dinner or as part of a vibrant Indian party menu, inviting friends and family to gather around the table for a joyful meal.
Tips for Perfect Parottas:
- Knead Well: Ensure the dough is well-kneaded for a flaky texture.
- Resting Time: Do not skip the resting phase, as it significantly enhances the dough’s texture.
- Thickness: Roll out the dough as thinly as possible for the best layering effect.
- Cooking Heat: Maintain a medium heat; too high can burn the parottas while too low will make them chewy.
With these detailed steps, you’ll be able to create Malabar Parottas that are light, flaky, and utterly delicious, showcasing the rich culinary heritage of Kerala right in your kitchen. Enjoy every bite of this beloved flatbread!
