Malabar Paratha | Kerala Paratha | Parotta Recipe
Parotta, also recognized as Malabar Paratha or Kerala Paratha, are Kerala's signature crispy, flaky, and soft unleavened flatbreads. This Parotta recipe is not only egg-free but is also prepared without the use of yeast.
Ingredients
- 2 cups all-purpose flour (maida) – 250 grams
- ½ cup + 3 tablespoons water – lukewarm, or add as required
- 2 teaspoons sugar
- ½ teaspoon salt or add as required
- 3 tablespoons oil for coating dough balls
- 2.5 to 3 tablespoons oil or as needed for roasting
Instructions
Making Parotta Dough
- In a mixing bowl take the all-purpose flour, sugar and salt. Mix the dry ingredients thoroughly with a spoon.
- Add lukewarm water in portions and begin to knead the dough.
- Knead the dough for 12 to 15 minutes or until soft, smooth, supple and elastic adding water as needed.
- Cover with a moist cotton napkin and set aside to rest for 45 minutes to 1 hour. You can also let the dough rest for 30 minutes if short of time.
- Next portion dough into 8 equal sized parts by first making a log of the dough and then cutting it into equal pieces.
- Roll each portioned dough between your palms and shape to round balls.
- Place the dough falls in the same bowl keeping some space between each of them.
- Pour 3 tablespoons oil all over the dough balls. Lift each dough ball and coat it evenly with the oil.
- Cover with a napkin or lid and rest the oil coated dough balls for 20 to 30 minutes. You could let them rest for an hour also.
Making Layers – Method 1
- With a rolling pin, roll to about 12 inches circle or 12 by 9 inches rectangle having a thin layer. If you have the skill, you can even flatten the dough with fingers instead of rolling it with a rolling pin.
- Cut the rolled layer of dough to 0.5 or 1 cm strips vertically.
- Bring the cut strips gently together in one lot. Place these long cut strips of dough collected together on the rolling surface.
- Roll and gather the dough to make a spiral shape. Tuck in and press the end portion of the dough in the center.
Making Layers – Method 2
- With a rolling pin, roll the flattened dough ball to a thin and almost transparent layer. Roll each ball as thinly as possible.
- Lift the rolled dough upwards and gently hold it up. This will bring together the rolled dough into small pleats or folds.
- Hold one end of the pleated dough, roll it like a spiral and press the last edge on to the center.
Making Malabar Paratha
- Prepare the layered dough balls whichever way you prefer. Place them in a bowl covered with a lid or moist cotton cloth.
- Set aside to rest for 15 minutes. Cover each layered dough ball as you shape and roll them so that they do not dry out.
- Heat tawa or a flat cast iron skillet on medium-high to high heat.
- Take one of the layered dough ball. Roll to about 7 or 7.5 inches using a rolling pin. The rolled dough will shrink by a few inches after you roll it.
- Place on the hot tawa or skillet. Keep heat to medium high or high.
- Cook one side until lightly golden and crisp for about 30 seconds and then flip with a spatula or tongs.
- Spread ½ teaspoon oil all over on this partly cooked side.
- Cook second side until for 30 seconds and flip again. Drizzle and spread ½ teaspoon oil all over.
- Flip once or twice and cook until golden and crisp.
- Press the edges with spatula so that they cook well. Remove from pan and set aside in a plate.
- You will see the layers easily and they will be browned.
- This way roast and cook in batches the rest of the parotta. If there is any oil leftover in the bowl (that was used in coating the dough balls) then use it roast the last few batches of parotta.
- Once you have placed the parotta on a plate, wait for half a minute. With your hands in a clapping motion squish the Malabar Paratha, holding them between your palms so that the layers come up on the surface.Making the layers visible is optional.
- You can also place them in a roti basket and serve them while still hot or warm.These are best eaten while still hot as they are soft, tender, slightly chewy and crispy. On cooling they tend to become more chewy and less softer.
- Serve the Parotta with your favorite curry or gravies or lentils.
Notes
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- Oil makes the dough soft and makes for tender layers when the parotta is cooked. If you prefer, you can use a mix of oil with softened butter or ghee.
- As a variation, opt to make the Malabar Paratha with an equal mix of whole wheat flour and all-purpose flour.
- Do remember to knead the dough really well. It should be soft, smooth, supple and have an elasticity when rolled.
- The layered dough balls can be prepped ahead and refrigerated for a day. Remember to keep them covered air-tight so that they do not become dry on the surface.
- Easily scale the recipe to make a small batch of the parotta or make for more servings.
Nutrition
Calories: 203kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gSodium: 147mgPotassium: 34mgFiber: 1gSugar: 1gCalcium: 6mgIron: 1mg
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