parotta recipe, malabar parotta recipe | How to make kerala parotta

parotta recipe with step by step photos. Sharing the ever popular malabar parotta recipe or kerala parotta recipe as it is known commonly today. Parotta is a very famous flaky, layered flat bread made with flour. It is a very popular delicacy in Tamil nadu, Kerala and Srilanka. Making a perfect parotta at home is not difficult but definitely  takes some time to get the knack. I have tried making parotta at home many times and finally sharing the recipe today.

parotta with salna or kurma is a very dear combination for many in Tamil nadu. Though I would never prefer to have maida parotta in road side shops or restaurants, we can make these at home once in a while and enjoy. If you do not want to make malabar parotta with maida, try making lachha paratha recipe. Unlike the parottas you get outside, this parotta recipe uses very less oil. I really like this parotta recipe, every time parotta comes out super flaky, soft and very very delicious, if eaten hot you do not even need side dish 🙂

To make parotta recipe we need very few simple ingredients. Plain flour, salt, oil, sugar is all you need to make these easy kerala parotta at home. You have to knead the dough really soft and supple for 10 minutes. Next roll the dough s thin as you can before pleating,

Serve parotta with salna or kurma or onion raita. You can also make kothu parotta, chili parotta with these parottas.

Here is how to make parotta with step by step photos.

1. mix flour, salt, oil and sugar well. Add required water and make a soft dough. Knead the dough really well for 10 minutes. Rest the dough for 30 minutes for gluten to develop.

2. After 30 minutes, divide the dough into 4 balls.

3. take a ball and roll into very very thin large circle. Add oil for rolling. never use flour to dust the parottas.

4. Now start pleating from one edge just like making paper fan. Now make a disc. Similarly make 4 discs. Apply some oil and rest for 10 minutes.

5. Now take a disc and roll into a thick circle very gently.

6. Cook the parotta with oil in a cast iron pan until golden and some spots appear on both sides. Once cooked, fluff up the parottas by tapping them hard in between your palms. Serve parotta with salna or kurma.

Parotta recipe card below:

parotta recipe, malabar parotta recipe | How to make kerala parotta

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Harini

parotta recipe, easy to make malabar parotta recipe with easy steps and ingredients

5 from 1 vote

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Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr

Course Breakfast

Cuisine Indian

Servings 4

Calories 514 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 1 cup all purpose flour or maida
• ▢ 2 tablespoons oil
• ▢ 1 teaspoon sugar
• ▢ salt
• ▢ water as needed
• ▢ oil for cooking parottas

Instructions

 

• mix flour, salt, oil and sugar well. Add required water and make a soft dough. Knead the dough really well for 10 minutes. Rest the dough for 30 minutes for gluten to develop.
• After 30 minutes, divide the dough into 4 balls.
• take a ball and roll into very very thin large circle. Add oil for rolling. never use flour to dust the parottas.
• Now start pleating from one edge just like making paper fan. Now make a disc. Similarly make 4 discs. Apply some oil and rest for 10 minutes.
• Now take a disc and roll into a thick circle very gently.
• Cook the parotta with oil in a cast iron pan until golden and some spots appear on both sides. Once cooked, fluff up the parottas by tapping them hard in between your palms. Serve parotta with salna or kurma

Notes

1. Make sure the dough is really soft and pliable.
2. Cook parotta in medium flame.
3. Do rest the discs after pleating and rolling.

Nutrition

Calories: 514kcal

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