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 cups 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
- Sieve maida flour with baking soda.
- Add salt, sugar, and oil.
- Make a soft dough using warm water. Knead the dough for 5-6 minutes until it becomes soft.
- Cover with a damp cloth and keep aside for 45 minutes to 1 hour
- Divide the dough into 8-10 pieces. Make small balls from each piece.
- dust the working surface with flour.
- Roll the ball to make a 6-7 inch circle. Roll each ball as thinly as possible.
- brush oil on the rolled dough on the entire surface.
- Using a sharp knife, cut the circle into thin stripes.
- Gather the strips together and roll them like a spiral and press the last edge onto the center.
- prepare all the spiral balls this way.
- keep them covered with a moist cloth before you start cooking them.
- Dust and roll the paratha to make a 7-8 inch disc.
- Heat a griddle or tawa.
- now place the rolled parotta onto the hot tawa. make sure to grease the tawa well.
- drizzled with some oil on top and the edges till they are crisp and browned.
- Apply little pressure while cooking using the back of a ladle.
- You will see the layers easily and they will be browned.
- Remove the paratha from the griddle.
- squish the parotta holding them between your palms so that the layers come up on the surface. Serve hot
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.
- Knead the dough well: To get the perfect texture, kneading the dough is important. You need to knead it for at least 10-15 minutes to make sure that the dough is smooth and elastic.
- Rest the dough: Once the dough is kneaded, let it rest for at least 30 minutes. This will help the dough to relax and make it easier to roll out.
- Use enough oil: Make sure to use enough oil while rolling out the dough. Brush each layer with oil generously to ensure that the paratha turns out flaky and soft.
- Roll out the dough evenly: Make sure to roll out the dough evenly. This will help to create layers and give the paratha a flaky texture.
- Use a hot griddle: When cooking the paratha, use a hot griddle or pan. This will help to cook the paratha evenly and give it a golden brown color.
- Press the edges while cooking: While cooking the paratha, press the edges with a spatula to help it cook evenly and to create a crispy texture.
- Keep the parathas covered: Once the parathas are cooked, keep them covered with a cloth or foil to keep them warm and soft.
- Egg Malabar Paratha: This variation of Malabar paratha involves cracking an egg over the paratha while cooking it on the griddle. The egg is then cooked along with the paratha, giving it an added flavor and texture.
- Masala Malabar Paratha: For this variation, you can add some spices to the dough while kneading it. You can use spices like cumin powder, coriander powder, turmeric powder, or garam masala powder to give it an extra kick of flavor.
- Cheese Malabar Paratha: For a cheesy twist, you can add some grated cheese to the dough while kneading it. Once the paratha is cooked, the cheese melts and gives it a delicious and gooey texture.
- Sweet Malabar Paratha: For a sweet variation, you can add sugar and milk to the dough while kneading it. You can also sprinkle some sugar and grated coconut over the paratha before cooking it.
- Vegetable Malabar Paratha: You can add some finely chopped vegetables like onions, carrots, capsicum, or peas to the dough while kneading it. This gives the paratha a healthy and nutritious twist.
Q: How is Malabar paratha different from other types of Indian bread?
A: Malabar paratha is different from other types of Indian bread because of its layered and flaky texture. It is made by rolling out the dough into thin circles, brushing them with oil, and then folding and rolling them again to create layers.
Q: What ingredients are needed to make Malabar paratha?
A: The main ingredients for making Malabar paratha are all-purpose flour (maida), water, oil, and salt. You may also add a pinch of sugar and/or milk to the dough for extra flavor.
Q: How do I make Malabar paratha?
A: To make Malabar paratha, you will need to knead the dough, roll it out, brush it with oil, fold it, and then roll it out again. You repeat this process several times until the dough is layered and flaky. Then you cook the paratha on a griddle or pan until it is golden brown on both sides.
Q: Can I make Malabar Paratha ahead of time?
A: Yes, you can make Malabar paratha ahead of time and store it in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on a griddle or in the microwave.
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