Malabar paratha recipe (Kerala parotta)

Kerala parotta or Malabar paratha is a layered flaky flat bread that is popular across the whole of south India. It is a variation of the North Indian Lachha paratha or layered paratha.

Flaky and crispy, Malabar Parota is something that I make again and again, not only with South Indian curries but also with my rich and creamy North Indian curries.

There is something about South Indian food that is so comforting and satisfying, that you crave the simplest of the simple meal very often. it is known for its crisp and flaky taste with multiple layers of folded and twisted parotta layers in it.

There is a different joy in making these parathas, as the outcome of so many layers in one single paratha is so satisfying.

Ingredients for Malabar paratha

• 3 cup maida / plain flour
• 1/2 teaspoon salt
• 1 to 2 teaspoon sugar
• 2 tablespoon oil
• 1/4 teaspoon baking powder
• water for kneading

Instructions for Malabar paratha

1. Sieve maida flour with baking soda.
2. Add salt, sugar, and oil.
3. Make a soft dough using warm water. Knead the dough for 5-6 minutes until it becomes soft.
4. Cover with a damp cloth and keep aside for 45 minutes to 1 hour
5. Divide the dough into 8-10 pieces. Make small balls from each piece.
6. dust the working surface with flour.
7. Roll the ball to make a 6-7 inch circle. Roll each ball as thinly as possible.
8.  brush oil on the rolled dough on the entire surface.
9. Using a sharp knife, cut the circle into thin stripes.
10. Gather the strips together and roll like a spiral and press the last edge onto the center.
11. prepare all the spiral balls this way.
12. keep them covered with a moist cloth before you start cooking them.
13. Dust and roll the paratha to make a 7-8 inch disc.
14. Heat a griddle or tawa.
15. now place the rolled parotta onto hot tawa. make sure to grease the tawa well.
16. drizzled with some oil on top and the edges till they are crisp and browned.
17.  Apply little pressure while cooking using the back of a ladle.
18. You will see the layers easily and they will be browned.
19. Remove the paratha from the griddle. 
20. squish the parotta holding them between your palms so that the layers come up on the surface. Serve hot

Serving Suggestions

Serve these yummy Kerala parathas or Malabar paratha with any Indian vegetable curry like veg korma, potato korma, veg sagu, or lentil curry like dal makhani or curry recipes like paneer butter masala, veg Makhan Wala, paneer makhani, paneer Kolhapuri.

They taste delicious with a traditional South Indian chicken curry or salna too.

You can serve it along with any rich and cream South Indian or North Indian curry.

Tips and Variations

•  you can use 1:1 all-purpose flour and whole wheat flour.
• make sure to knead the dough really well and also soak it well.
• You can use butter or ghee to make the parotta instead of oil.
• do not compromise in adding oil as it’s a key ingredient to get the perfect texture.
• These parottas can be easily frozen.