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parotta recipe
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5 from 243 votes

parotta recipe | kerala paratha recipe | malabar paratha recipe

easy parotta recipe | kerala paratha recipe | malabar paratha recipe
Course paratha
Cuisine kerala
Keyword parotta recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Servings 7 parotta
Calories 246kcal
Author HEBBARS KITCHEN

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

Calories: 246kcal | Carbohydrates: 46g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 362mg | Potassium: 65mg | Fiber: 2g | Sugar: 2g | Vitamin A: 101IU | Calcium: 8mg | Iron: 3mg