Malabar Paratha | Kerala Paratha | Parotta Recipe

Parathas are probably the most fashionable and beloved accompaniments within the Indian flatbread scene. And similar to every other curry, lentil or rice-based dish with many variations to it, even the world of parathas has distinct recipes, from area to area. Similar to this Parotta Recipe, which will be thought-about because the South Indian model of the North Indian Lachha Paratha, which merely means a layered paratha. It’s a flaky, layered, unleavened flatbread, also called the Malabar Paratha or Kerala Paratha. This recipe can be egg free, and sans yeast.

kerala parotta on white plate with a bowl of green curry at top right.

About Parotta

In South Indian delicacies, a Parotta Recipe is what an everyday paratha recipe in North Indian delicacies can be. The principle differentiating issue between these two are that whereas parathas in North India are historically made with solely complete wheat flour (atta), its counterpart in South India could also be made with solely all-purpose flour or a mixture of each. However by no means, solely atta.

This recipe of Malabar Paratha ends in a delicate, flaky and crispy layered flatbread. Making these is a time-consuming course of, however value investing your power and efforts in making them.

In the long run, when you chew right into a morsel of this paratha together with your favourite curry, you’ll comprehend it was value all of the persistence. It undoubtedly makes for a deal with, which you’ll take pleasure in infrequently.

To make Kerala Paratha at house, this recipe is one of the best process you’ll be able to keep on with and refer. It has no eggs and yeast, nonetheless provides scrumptious and drool-worthy parathas with tender, delicate layers and crispy edges.

The Malabar Parotta will be served with any vegetable curry like veg kadai, veg handi, veg korma or lentil-based curries like dal makhani, paneer ghee roast, and many others. Even the easy dal tastes completely divine with the Kerala Parotta.

Making of Malabar Paratha

A traditional Malabar Paratha is made completely with all-purpose flour or maida. Utilizing all-purpose flour does give a fantastic texture and flakiness to the paratha. To make this flatbread, the dough is rested many instances throughout the preparation course of.

Nonetheless, you’ll be able to even use a 1:1 ratio of complete wheat flour (atta) and all-purpose flour for this Parotta Recipe. Bear in mind, with atta, the style and texture of this paratha will probably be completely different. It is going to be extra just like the style of the North Indian lachcha paratha.

Typically, the roadside eateries or eating places use Dalda vanaspati (hydrogenated vegetable fats) to make Kerala Paratha. For well being causes, I don’t use it. I might counsel utilizing a non-aromatic and flavorless oil to make these parathas.

You possibly can even use butter or ghee. The extra fats, the higher the Parotta Recipe will probably be. Nonetheless, I’ve used solely 3 tablespoons oil (to coat the dough) for two cups of flour. You possibly can improve the amount to 4 to five tablespoons oil, when you favor.

Typically within the resorts and eating places, they stretch and flip the dough which gained’t be simple for a lot of house cooks. The tactic of constructing home made Parotta could be very simple and I’ve demonstrated in a step-by-step illustration, which can make the preparation simple to grasp.

I’ve proven 2 methods of getting the layers within the this tasty flat bread. Select one which you might be snug with.

Like I discussed earlier, this recipe of Kerala Paratha doesn’t use yeast. Heat water is added whereas kneading which does make a distinction to the feel of those parottas.

That is additionally an egg-free approach of constructing these improbable South Indian model flatbreads at house, fairly than shopping for the readymade ones from the market.

Step-by-Step Information

make Malabar Paratha

Make Dough

1. In a mixing bowl or a medium to giant tray, take 2 cups (250 grams) all-purpose flour, 2 teaspoons sugar and ½ teaspoon salt or as required. Combine totally with a spoon.

all purpose flour, sugar and salt added to a mixing bowl for making kerala paratha.

2. Subsequent, add ½ cup + 3 tablespoons lukewarm water.

lukewarm water added to mixing bowl for making kerala paratha.

3. First combine the water with the flour, utilizing a spoon.

mixing flour with water using a spoon for making kerala paratha.

4. Then, begin bringing collectively all of the substances and start to knead to a delicate dough. At first, the dough will probably be sticky. However as you proceed to knead, the water will probably be absorbed.

kneading dough for making kerala paratha.

5. Within the image under, you’ll be able to see that the water has been absorbed and a delicate, supple and clean dough is fashioned. Knead for about 12 to fifteen minutes. The dough ought to have elasticity.

soft and smooth dough prepared for making kerala paratha.

6. Cowl with a moist cotton serviette or muslin material and permit it to relaxation for 45 minutes to 1 hour. If wanting time, maintain it for half-hour.

dough covered with moist cotton napkin and kept for resting for making kerala paratha.

7. Portion the dough into 8 equal sized elements by first making a log of the dough after which chopping it in equal items.

prepared dough portioned into 8 parts for making kerala paratha.

8. Roll every portioned dough between your palms and form into spherical balls. Place the dough balls in the identical bowl conserving some area between every of them.

Pour 3 tablespoons oil all around the dough balls.

dough balls kept in the bowl and oil poured over them for making kerala paratha.

9. Carry every dough ball and coat it evenly with the oil. Cowl the bowl with a serviette or lid and permit it to relaxation for 20 to half-hour. You possibly can maintain for an hour too.

dough balls covered with oil for making kerala paratha.

10. Take away oil-coated dough ball from the bowl, and place on a big board or on the kitchen countertop. You should use a big wood board too, because the rolling floor. 

dough ball kept on the kitchen countertop for parotta recipe.

11. Start to roll with a rolling pin. It may be difficult initially whereas rolling, because the dough will slide. However press and roll. 

dough ball rolled into a disc for parotta recipe.

Make Layers – Methodology 1

12. Roll to about 12 inches disc or 12 by 9 inches rectangle, having a skinny layer. I roll to about some top after which flatten the dough with my fingers. You possibly can even flatten the dough with fingers, as an alternative of rolling it from scratch. 

dough flattened into a thin rectangle for parotta recipe.

13. Lower 0.5 or 1 cm strips by way of out all the dough, vertically.

strips cut on the dough rectangle for parotta recipe.

14. Roll and gently carry these minimize strips collectively.

rolling the strips and gently bringing them together for parotta recipe.

15. Place the lengthy minimize strips of dough collected collectively on the floor.

long strips of dough collected for parotta recipe.

16. From one facet, roll the dough and produce it collectively to make a spiral form. Tuck in and press the top portion of the dough within the heart.

edges brought together and shaped into a spiral shaped roll for parotta recipe.

Make Layers – Methodology 2

17. Roll the flattened dough ball to a skinny and virtually clear layer. Roll every ball as thinly as attainable with a rolling pin.

You must roll very skinny. If the dough breaks or tears a bit, you’ll be able to proceed to roll.

dough rolled into a thin and transparent sheet for parotta recipe.

18. Maintain the rolled dough from the highest facet and gently carry it up.

dough sheet held from the top and lifted for parotta recipe.

19. This can carry collectively the rolled dough into small pleats or folds.

rolled dough in small pleats or folds for making malabar paratha.

20. Maintain one finish of the pleated dough, roll it like a spiral and press the final edge on to the middle.

one end of pleated dough held, rolled into a spiral and pressed on the last edge for making malabar paratha.

21. Put together the layered dough balls whichever approach you favor. Place them in a bowl coated with lid or moist cotton material and maintain apart to relaxation for quarter-hour. 

Cowl every layered dough ball as you form them.

layered dough balls prepared for making malabar paratha.

Make Kerala Parotta

22. Now, take one of many layered dough balls and place it in your rolling board. Roll to about 7 or 7.5 inches. It would shrink by just a few inches. 

layered dough ball rolled into a disc for making malabar paratha.

23. Place on sizzling tawa or a flat forged iron skillet. Hold warmth to medium excessive or excessive. 

roasting prepared malabar paratha on a hot tawa.

24. Cook dinner one facet for about 30 seconds or until frivolously golden and crisp, after which flip. 

one side of the malabar paratha crisp and golden.

25. Unfold ½ teaspoon oil throughout, on this partly cooked facet.

spreading oil on partly cooked side of malabar paratha.

26. Cook dinner second facet for 30 seconds and flip once more. Drizzle and unfold ½ teaspoon oil throughout. 

spreading oil on second side of malabar paratha.

27. Flip a few instances and cook dinner till golden and crisp. Press the sides with a spatula, in order that they cook dinner effectively. Take away from pan and maintain apart on a plate.

This manner roast and cook dinner in batches the remainder of the Parotta. If there’s any oil left within the bowl (which was used to coat the dough balls), then use it to roast the previous few batches of Parotta. 

roasting malabar paratha with a spatula.

28. After you have positioned the Parotta on a plate, look ahead to half a minute. Together with your fingers in a clapping movement squish the paratha, in order that the layers are seen. Making the layers seen is non-obligatory.

You possibly can place them in a roti basket and serve whereas nonetheless sizzling or heat. These are finest eaten whereas nonetheless sizzling as they’re delicate, tender, barely chewy and crispy. On cooling, they have an inclination to turn out to be extra chewy and fewer softer. 

roasted malabar paratha on a plate.

29. Serve Malabar Paratha sizzling or heat with any curry or lentil-based dish of your alternative.

malabar paratha served on a white plate.

Malabar Paratha vs Lachcha Paratha

The South Indian model Parotta Recipe often has all-purpose flour (maida) as the primary ingredient, whereas Lachha Paratha from North India is primarily made with complete wheat flour (atta). Therefore, there’s a enormous distinction within the textures of each these flatbreads.

All-purpose flour creates fluffy, delicate, clean layers with a crispy outer within the Malabar Paratha, whereas complete wheat flour, makes for firmer textures within the lachcha paratha.

Having stated that, parottas will be made with an equal mixture of complete wheat flour and all-purpose flour too. I do suggest to make use of natural unbleached flour, if attainable.

I actually have good recollections of getting crisp and flaky Kerala Paratha throughout our holidays in South India. We’d simply have them plain, dunked in tea or with a flavorful coconut-based vegetable korma or curry.

The outer crisp and flaky edges giving approach to the interior delicate layers, yum is the phrase to explain it.

Even with lachha parathas, I’ve some fond recollections as a few of my relations are from North India. Each time we’d journey to this a part of the Indian subcontinent, we’ve been making an attempt out actually genuine variations of this well-known North Indian layered paratha.

It’s not lower than its South Indian counterpart, for positive. And when you ask me to decide on my favourite, I gained’t be capable to!

Skilled Suggestions

  1. Flours: It’s best to make this Kerala Paratha with solely all-purpose flour. Nonetheless, you can too make with a mixture of complete wheat flour and all-purpose flour, or completely complete wheat flour too. However with solely complete wheat flour, will probably be extra just like the North Indian lachcha paratha.
  2. Methodology to make layers: To make this Kerala Paratha, you’ll be able to select any of the strategies as proven above, relying on what fits you. Personally, I discover the holding the dough and creating folds simpler, than chopping the rolling dough. You possibly can select to make the layers seen within the roasted paratha, by squishing the parathas in a clapping movement. Nonetheless, that is non-obligatory.
  3. Fat: You should use a mixture of softened ghee/butter and oil for this Parotta Recipe. Oil helps in making the dough delicate, which in return makes the layers delicate and tender when cooked.
  4. Roasting: Don’t over do the roasting, as it could actually make the parottas chewy and denser. Additionally maintain the warmth to medium-high or excessive. Roasting on low warmth might make the parotta get a dry and laborious texture.
  5. Time: Making this Parotta Recipe includes loads of prep time. So, do contemplate this issue.

Extra Indian Bread Recipes To Strive!

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kerala parotta placed on white plate with a bowl of green curry at left side.

Malabar Paratha | Kerala Paratha | Parotta Recipe

Parotta also called Malabar Paratha or Kerala Paratha are crispy, flaky, delicate, unleavened layered flatbreads from Kerala. This Parotta recipe can be egg free, and made with out yeast.

4.88 from 8 votes

Prep Time 1 hr 10 minutes

Cook dinner Time 30 minutes

Whole Time 1 hr 40 minutes

Making parotta dough

  • In a mixing bowl take the all-purpose flour, sugar and salt. Combine the dry substances totally with a spoon.

  • Add lukewarm water in parts and start to knead the dough.

  • Knead the dough for 12 to fifteen minutes or till delicate, clean, supple and elastic including water as wanted.

  • Cowl with a moist cotton serviette and put aside to relaxation for 45 minutes to 1 hour. You may as well let the dough relaxation for half-hour if wanting time.

  • Subsequent portion dough into 8 equal sized elements by first making a log of the dough after which chopping it into equal items. 

  • Roll every portioned dough between your palms and form to spherical balls.

  • Place the dough falls in the identical bowl conserving some area between every of them.

  • Pour 3 tablespoons oil all around the dough balls. Carry every dough ball and coat it evenly with the oil.

  • Cowl with a serviette or lid and relaxation the oil coated dough balls for 20 to half-hour. You could possibly allow them to relaxation for an hour additionally. 

Making Layers – Methodology 1

  • With a rolling pin, roll to about 12 inches circle or 12 by 9 inches rectangle having a skinny layer. When you’ve got the talent, you’ll be able to even flatten the dough with fingers as an alternative of rolling it with a rolling pin.

  • Lower the rolled layer of dough to 0.5 or 1 cm strips vertically.

  • Deliver the minimize strips gently collectively in a single lot. Place these lengthy minimize strips of dough collected collectively on the rolling floor.

  • Roll and collect the dough to make a spiral form. Tuck in and press the top portion of the dough within the heart. 

Making Layers – Methodology 2

  • With a rolling pin, roll the flattened dough ball to a skinny and virtually clear layer. Roll every ball as thinly as attainable.

  • Carry the rolled dough upwards and gently maintain it up. This can carry collectively the rolled dough into small pleats or folds.

  • Maintain one finish of the pleated dough, roll it like a spiral and press the final edge on to the middle.

Making Malabar Paratha

  • Put together the layered dough balls whichever approach you favor. Place them in a bowl coated with a lid or moist cotton material.

  • Put aside to relaxation for quarter-hour. Cowl every layered dough ball as you form and roll them in order that they don’t dry out.

  • Warmth tawa or a flat forged iron skillet on medium-high to excessive warmth.

  • Take one of many layered dough ball. Roll to about 7 or 7.5 inches utilizing a rolling pin. The rolled dough will shrink by just a few inches after you roll it.

  • Place on the new tawa or skillet. Hold warmth to medium excessive or excessive. 

  • Cook dinner one facet till frivolously golden and crisp for about 30 seconds after which flip with a spatula or tongs.

  • Unfold ½ teaspoon oil throughout on this partly cooked facet.

  • Cook dinner second facet till for 30 seconds and flip once more. Drizzle and unfold ½ teaspoon oil throughout.

  • Flip a few times and cook dinner till golden and crisp.

  • Press the sides with spatula in order that they cook dinner effectively. Take away from pan and put aside in a plate.

  • You will notice the layers simply and they are going to be browned.

  • This manner roast and cook dinner in batches the remainder of the parotta. If there’s any oil leftover within the bowl (that was utilized in coating the dough balls) then use it roast the previous few batches of parotta.

  • After you have positioned the parotta on a plate, look ahead to half a minute. Together with your fingers in a clapping movement squish the Malabar Paratha, holding them between your palms in order that the layers come up on the floor. Making the layers seen is non-obligatory.
  • You may as well place them in a roti basket and serve them whereas nonetheless sizzling or heat. These are finest eaten whereas nonetheless sizzling as they’re delicate, tender, barely chewy and crispy. On cooling they have an inclination to turn out to be extra chewy and fewer softer. 
  • Serve the Parotta together with your favourite curry or gravies or lentils.

  • Oil makes the dough delicate and makes for tender layers when the parotta is cooked. In the event you favor, you should utilize a mixture of oil with softened butter or ghee. 
  • As a variation, decide to make the Malabar Paratha with an equal mixture of complete wheat flour and all-purpose flour. 
  • Do bear in mind to knead the dough very well. It ought to be delicate, clean, supple and have an elasticity when rolled. 
  • The layered dough balls will be prepped forward and refrigerated for a day. Bear in mind to maintain them coated air-tight in order that they don’t turn out to be dry on the floor.
  • Simply scale the recipe to make a small batch of the parotta or make for extra servings. 

Vitamin Info

Malabar Paratha | Kerala Paratha | Parotta Recipe

Quantity Per Serving

Energy 203 Energy from Fats 90

% Day by day Worth*

Fats 10g15%

Saturated Fats 1g6%

Polyunsaturated Fats 0.5g

Monounsaturated Fats 8g

Sodium 147mg6%

Potassium 34mg1%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin B1 (Thiamine) 0.2mg13%

Vitamin B2 (Riboflavin) 0.2mg12%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 0.01mg1%

Vitamin E 4mg27%

Vitamin Okay 1µg1%

Calcium 6mg1%

Vitamin B9 (Folate) 57µg14%

Iron 1mg6%

Magnesium 7mg2%

Phosphorus 34mg3%

Zinc 0.2mg1%

* % Day by day Values are primarily based on a 2000 calorie weight loss plan.

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This Malabar Paratha submit from the weblog archives first printed in August 2013 has been up to date and republished on December 2022.

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