parotta recipe | kerala paratha recipe | malabar paratha recipe with detailed photo and video recipe. one of the popular south indian layered paratha recipe made with maida or plain flour. it is known for its crisp and flaky taste with multiple layers of folded and twisted parotta layers in it. it is generally served with a spicy coconut-based vegetable kurma recipe, but can also be served with choice of north indian curries.
to be honest, i am not a huge fan of plain flour-based recipes or snacks made out of maida. yet i have a special obsession with the layered parotta recipe. it could be for the fact that malabar paratha is the only bread popularly consumed in south india. while i was doing my college, i did not have exposure to the exotic punjabi or north indian parathas. i had just one option, and i was happy with it. even today, i love the combination of spicy kurma with a flaky and layered parotta. even though these days i personally do not take the effort of making these parathas from scratch and i get frozen from my local grocery shop. also, i get the wheat-based ones and i prefer those for my day to day use.
furthermore, i would like to conclude by adding some more tips, suggestions, and variations to kerala paratha recipe. firstly, the traditional parotta or also known as roti cannoi is made with plain flour or maida flour. however due to health concerns many readers prefer wheat flour. you can absolutely prepare it with wheat flour but you may not get the same flakiness and crisp. secondly, once the parathas are cooked and fried, you need to immediately crush it. otherwise, you may not get the same layers and flaky texture. lastly, try making small-sized paratha first, and do not attempt with the bigger size. you may find it difficult to deal with the gluten of maida. it would pull back to shrink in size.
finally, i request you to check my other detailed paratha recipes collection with this post of kerala paratha recipe. it includes my other detailed recipe variations like, parotta, dahi paratha, spring onion paratha, sweet potato paratha, bread paratha, namak mirch paratha, cabbage paratha, masala paratha, garlic paratha, tomato paratha. further to these i would also like to highlight my other recipe categories like,
parotta video recipe:
recipe card for kerala paratha recipe:
parotta recipe | kerala paratha recipe | malabar paratha recipe
Ingredients
- 3 cup maida / plain flour
- 2 tbsp rava / semolina / suji, fine
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp ghee / clarified butter
- water, for kneading
- oil, for soaking & roasting
Instructions
- firstly, in a large mixing bowl take 3 cup maida, 2 tbsp rava, 1 tbsp sugar, 1 tsp salt and 2 tbsp ghee.
- rumble and mix well until the flour turns moist.
- now add water and start to knead the dough.
- add water slowly and knead to a smooth and soft dough.
- further add 2 tbsp oil, cover and rest for 1 hour.
- after 1 hour, punch and knead the dough again.
- knead until the dough absorbs all the oil.
- now pinch a ball sized dough and place in a bowl.
- add ¼ cup oil, cover and soak for 1 hour.
- now take the ball and roll gently.
- pull and spread as thinly as possible.
- cut into thin strips using a sharp knife.
- bring together the stips and pull slightly.
- now roll spiral, making sure all the strips are intact.
- with greased hand, pat and spread the dough.
- roll slightly thick, making sure the layers are intact.
- now place the rolled parotta onto hot tawa. make sure to grease the tawa well.
- cook on medium flame until the base is cooked.
- flip over and spread ½ tsp oil.
- cook on medium flame until both sides turn golden brown.
- crush the parotta gently, this helps to separate the layers.
- finally, enjoy kerala parrota with chana curry.
Nutrition
how to make parotta with step by step photo:
- firstly, in a large mixing bowl take 3 cup maida, 2 tbsp rava, 1 tbsp sugar, 1 tsp salt and 2 tbsp ghee.
- rumble and mix well until the flour turns moist.
- now add water and start to knead the dough.
- add water slowly and knead to a smooth and soft dough.
- further add 2 tbsp oil, cover and rest for 1 hour.
- after 1 hour, punch and knead the dough again.
- knead until the dough absorbs all the oil.
- now pinch a ball sized dough and place in a bowl.
- add ¼ cup oil, cover and soak for 1 hour.
- now take the ball and roll gently.
- pull and spread as thinly as possible.
- cut into thin strips using a sharp knife.
- bring together the stips and pull slightly.
- now roll spiral, making sure all the strips are intact.
- with greased hand, pat and spread the dough.
- roll slightly thick, making sure the layers are intact.
- now place the rolled parotta onto hot tawa. make sure to grease the tawa well.
- cook on medium flame until the base is cooked.
- flip over and spread ½ tsp oil.
- cook on medium flame until both sides turn golden brown.
- crush the parotta gently, this helps to separate the layers.
- finally, enjoy kerala parrota with chana curry.
notes:
- firstly, make sure to knead the dough really well and also soak well.
- also, adding 2 tbsp rava to the dough helps to get the flaky texture.
- additionally, do not compromise in adding oil as its a key ingredient to get the perfect texture.
- finally, kerala parotta recipe tastes great when served hot and flaky.