Malabar Parotta Recipe - Kerala Parotta Recipe
Give this Malabar Parotta a try, it is flaky and delicious that you can serve along with a Chicken Curry, Egg Curry or a Vegetable Kurma for an Indian Dinner with family and friends.
Malabar Parotta or Kerala Parotta is a layered flatbread made from refined flour (maida). This is a traditional recipe from Kerala. At some places it is also served at weddings, religious festivals and feasts.
To get the flaky layers of the parotta various techniques are required. It is made similar to a laccha paratha and then rolled to make the malabar parotta.
If you are looking for more Paratha recipes, here are a few favorites you must try and make them for breakfast or dinner.
- 2 cups All Purpose Flour (Maida)
- 2 tablespoons Ghee
- 1/2 cup Milk
- 1/2 teaspoon Sugar
- 1 teaspoon Salt , to taste
- Lukewarm Water , as required
How to make Malabar Parotta Recipe - Kerala Parotta Recipe
To begin making the Malabar/Kerala Parotta recipe, in a mixing bowl or a food processor, add the maida, ghee, milk, sugar, salt and sufficient lukewarm water and make a firm dough.
Cover the malabar parotta dough and allow it to rest 15 to 20 minutes.
Divide the malabar parotta dough into equal portions and roll them into balls.
Place a ball on a worktop and roll the malabar/kerala parotta with the help of a rolling pin into thin sheet.
Now apply some ghee on the rolled malabar parotta and dust it with the little maida.
Make small pleats like an accordian and then bring the pleats together. Start to roll the malabar parotta into a round pinwheel from one end. Dust in flour and roll into a circular shape.
Do the same with the remaining portion of the malabar parotta dough.
Heat the tawa over medium heat; add the rolled out malabar/ kerala parotta and cook without ghee for a few seconds until the raw look goes away.
Drizzle little ghee and cook the malabar parotta from both sides until lightly brown and crisp.