Kerala Parotta Video by Tarla Dalal

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Kerala Parotta or Malabar Parotta is a unique dish from Malayalam cuisine, which is not to be confused with North Indian parathas. The Kerala Parota is made of a plain flour dough, rolled in a special way using a lot of oil for greasing. This gives it a characteristic texture that is flaky and slightly crisp. It is marvellous to watch the roadside vendors preparing these Flaky Kerala Parotas, rolling them and flipping them with a swiftness and flair that come only out of practice. One thing about the Kerala Parota is that it has to be had hot, otherwise it will get chewy. Relish it with a large cup of yummy Vegetable Korma .

Recipe Description for Malabar Paratha, Kerala Parotta

Preparation Time: 5 mins
Cooking Time: 20 mins
Makes 6 parathas
Show me for parathas

Ingredients

For Malabar Paratha
3 cups plain flour (maida)
3 tbsp ghee
1 1/2 tsp sugar
salt to taste
1 1/2 tsp oil for kneading
6 tsp oil for rolling
6 tsp ghee
plain flour (maida) for sprinkling
12 tsp oil for cooking

Method

For malabar paratha

To make {span class="bold1"}malabar paratha{/span}, in a deep bowl add plain flour, add ghee, sugar and salt. Crumble the mixture and knead into a soft dough using enough water. Stretch the dough and knead well.
Grease the dough with oil then cover it with muslin cloth and keep aside for 1 hour.
Now divide the dough into 4 equal portions and cover with muslin cloth to avoid the dough from drying up.
Take a portion of the dough and place it on a rolling board, flatten it slightly and use 1 tsp of oil over it and start rolling into a 175 mm. (7”) diameter thin circle without using any plain flour for rolling.
Apply 1 tsp ghee all over the paratha and dust some plain flour evenly over it.
Now make pleats by folding each layer on one another and roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Gently roll again into a 150 mm. (6”) diameter circle using ½ tsp of oil.
Heat a non-stick tava (griddle) and cook the paratha by gently pressing it, using 2 tsp of oil, till golden brown spots appear on both the sides.
Repeat steps 4 to 8 to make 3 more malbar parathas.
Serve the {span class="bold1"}malabar paratha{/span} immediately.