Kerala Parotta Recipe

Make authentic Kerala/Malabar Parottas with this easy to follow recipe.
Kerala Parotta

Make Kerala Parotta with this recipe the way they make at restaurants.

Parotta derives its name from the popular North Indian Paratha. This Indian street food dish originates from Kerala and hence the name Kerala Parotta. It is also populary referred to as Malabar Parotta.

Though Kerala can take the credit for the Parotta, you can find Kerala Parottas being made in street corner food carts and restaurants all over Tamil Nadu, Karnataka, Andra Pradesh and Telangana. It is slowly getting popular in other parts of India and abroad too.

Kerala Parotta dough
Parotta dough ready to be made into luscious Parottas. Credit: Peletiah

What sets apart this Parotta different from other Roti or Indian bread dishes is that the final Parotta has so many layers that is achieved by beating the Parotta vigorously once it is cooked. The dough making process also has its nuances towards getting these layers.

Kerala Parotta making
Parottas being cooked at a street-food restaurant. Photo: Wikipedia

Kerala Parotta is enjoyed with Vegetable Kurma or a variety of non-veg curries. Vegetable Kurma is here.

If you’d like to try other forms of Roti, then why don’t you check these out: Tandoori Roti, Kulcha or Naan.

Kerala Parotta served with Kurma and Raita
Parotta served with a simple Kurma and Raita. Photo: Wikipedia

Follow this Kerala Parotta recipe and let us know how it turned out for you.

Kerala Parotta

Kerala Parotta Recipe

Make authentic Kerala/Malabar Parottas with this easy to follow recipe.
0 from 0 votes
Cuisine South Indian
Servings 16 Parottas

Ingredients
  

For the Parotta dough

  • 4 cups Maida or All Purpose Flour
  • 1/2 cup oil
  • 1 1/2 teaspoon Salt or as per your preference

Mix to form a cream:

  • 5 teaspoon Vanaspathi or Ghee
  • 1 teaspoon Cooking Soda
  • 2 pinches Baking Powder
  • 2 teaspoon Rice Flour

How to make:
 

  • Take all the ingredients listed under 'Mix to form a cream' - Mix them all with your fingers till it becomes smooth and creamy.
  • Mix Oil and salt to the flour till it blends well.
  • Knead to a smooth dough with just enough water.
  • Keep covered for about 3 hours.
  • Pat and knead well again so that the dough becomes elastic.
  • Mix other ingredients so that it forms a cream before half an hour to start.
  • Make balls from the dough and roll the balls like you make chapattis, using maida for dredging.
  • Spread the cream on top of each chapatti evenly.
  • Fold it in pleats like in a saree and then make it into a ball.
  • Make all the balls the same way.
  • Pat each ball into a thick paratha and fry on a hot tava with enough oil. Loosen the layers just after removing each Parota from the fire by patting on the sides with a towel or by hand.
  • A word of caution while patting the sides by bare hands.
  • Serve hot with Veg or Non-Veg Kurma

Notes

Chapathi recipe, for reference
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