Kerala Parotta or Malabar Parotta is a Indian flatbread with multiple layers. This soft, flaky and crispy Kerala Parotta goes great not only with South Indian curries but also with rich and creamy North Indian curries also. Making this Kerala Parotta is a time-consuming process, but once done, you will realize yourself that it's really worth investing energy and efforts in making them.
Recipe of Parotta in South Indian cuisine is almost same as Parotta Recipe of North India. The main different is while parathas in North India are traditionally made with only whole wheat flour (Atta), in South India, only Atta is never used. It is made either only with all-purpose flour or a mix of both, but never only Atta is used. Here is a recipe of Classic Kerala Parotta using only all-purpose flour.
If you like different types of bread at your breakfast, here are some recipe for you:
- Bobbatlu of Andhra Pradesh
- Gujrati Methi Thepla Recipe
- Gobi Paratha Recipe | Cauliflower Stuffed Flatbread
- Punjabi Aloo Ka Paratha Recipe
Ingredients of Kerala Parotta
- 2 cups all-purpose flour (Maida)
- ½ cup lukewarm water or add as required
- 2 teaspoons sugar
- ½ teaspoon salt or add as required
- 3 tablespoons oil for coating dough balls
- 3 tablespoons oil or as needed for roasting
Instruction of making Kerala Parotta
1. Making of the dough:
- Take 2 cups all-purpose flour, 2 teaspoons sugar and ½ teaspoon salt in a mixing bowl and mix thoroughly with your hand.
- Now add ½ cup of lukewarm water.
- First mix the water with the flour and begin to knead to a soft dough. At first, the dough will be sticky but the water will be absorbed as you continue to knead,
- Knead for about 10 to 15 minutes. The dough should have elasticity.
- Cover with a moist cotton napkin and allow it to rest for 45 minutes to one hour. If you are short of time, try to keep it at least for 30 minutes.
- Now after 45 minutes, uncover the dough. First divide the dough into 8 equal pieces and make small balls from each piece. You may make a log of the dough and then cut it in equal pieces.
- Shape each portion of the dough into round balls by rolling between your palms . Place the dough balls in the same bowl maintaining some space between each of them. Take care that the dough balls do not stick with one another.
- Pour 2 tablespoons oil all over the dough balls and coat each dough ball evenly with the oil.
- Now cover the bowl again with a cotton napkin as before or with lid and allow it to rest for 20 to 30 minutes or if possible for an hour.
- Remove oil-coated dough ball from the bowl and place on a large wooden board or on your rolling surface
- Now roll every ball and make about 12 inches disc having a thin layer
- Cut 1 cm strips through out the entire disk vertically using a sharp knife.
- Gather all the stripes together on the surface and roll to make a spiral
- Roll the striped from one side and bring it together to make a spiral shape.
- Place all layered dough ball in a bowl and cover the bowl with lid or moist cotton cloth and keep aside to rest for 15 minutes.
- Take one of the layered dough balls and make a circle of about 7 or 7.5 inches.
- Heat a griddle to medium high or high.
- Transfer the parotta on the hot griddle.
- Cook one side of parotta for about 30 seconds or till it becomes lightly golden and crisp.
- Flip the parotta and spread ½ teaspoon oil all over on this partly cooked side.
- Cook second side for 30 seconds. Flip it again and drizzle ½ teaspoon oil all over.
- Flip the parotta couple of times and cook until it becomes golden and crisp.
- Press the edges while cooking using back of a ladle so that they cook well. Remove from griddle and keep aside on a plate.
- Let the parotta cool for a minute on the plate. Now squish the parotta with your hands in a clapping motion 4-5 times so that the layers are visible. Making the layers visible is not mandatory but it looks good.
- Serve the hot Parotta with any of your favorite curry or gravies. You can serve Kerala Parotta with South Indian curries as well as but with rich and creamy North Indian curries like Dal Makhani, Palak Paneer or Paneer Butter Masala.
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