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Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha |
Tarla Dalal
06 December, 2024
Table of Content
Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | with 19 mazing images.
Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha gets its unique taste and texture from the way it is rolled. Learn how to make Kerala parotta.
Kerala parotta or Malabar paratha is a unique dish from South Indian cuisine which is very common in Kerala and Tamil Nadu. It is a common street food and a restaurant food as well. You will be enthralled to see the paratha stalls down the lanes in South India.
It is not to be confused with North Indian parathas. While the North Indian Lachha paratha is made with wheat flour, the Kerala parotta 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 marvelous to watch the roadside vendors preparing these flaky paratha, rolling them and flipping them with a swiftness and flair that come only out of practice. One thing about the Indian Malabar parotta is that it has to be hot just off the tava, otherwise it will get chewy. Relish it with a large cup of yummy vegetable korma.
Tips to make Malabar paratha. 1. Make sure to knead the dough really well and also rest well. 2. Do not compromise in adding oil and ghee as it’s a key ingredient to get the perfect texture. 3. Malabar paratha recipe tastes great when served hot and flaky.
Enjoy Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | with step by step photos.
Malabar Paratha, Kerala Parotta recipe - How to make Malabar Paratha, Kerala Parotta
Tags
Preparation Time
5 Mins
Cooking Time
20 Mins
Total Time
25 Mins
Makes
6 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 malabar paratha, 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 malabar paratha immediately.
Kerala Parotta recipe | Malabar Parotta | Malabar paratha recipe | Video by Tarla Dalal
Malabar Paratha, Kerala Parotta recipe with step by step photos
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Like Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | then do try other paratha recipes also:
- paneer paratha | punjabi paneer paratha | how to make paneer paratha |
- Punjabi aloo paratha recipe | stuffed aloo paratha | aloo ka paratha |
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Like Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | then do try other paratha recipes also:
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Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | is made of cheap and easily available ingredients in India: 3 cups plain flour (maida), 3 tbsp ghee, 1½ tsp sugar, salt to taste, 1½ tsp oil for kneading, 6 tsp oil for rolling, 6 tsp ghee, plain flour (maida) for sprinkling and oil for cooking. See the below image of list of ingredients for Malabar paratha.
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Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | is made of cheap and easily available ingredients in India: 3 cups plain flour (maida), 3 tbsp ghee, 1½ tsp sugar, salt to taste, 1½ tsp oil for kneading, 6 tsp oil for rolling, 6 tsp ghee, plain flour (maida) for sprinkling and oil for cooking. See the below image of list of ingredients for Malabar paratha.
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To make Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | In a deep bowl add 3 cups of plain flour (maida).
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Add 3 tbsp ghee. Ghee helps to makes the paratha soft and flaky.
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Add 1 ½ tsp sugar. Sugar helps to given nice golden brown colour to the parathas.
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Add salt to taste.
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Stretch the dough and knead well using enough water.
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Grease the dough with little oil so the surface doesn’t dry out.
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Cover with a damp muslin cloth to avoid the dough from drying up and keep aside for 1 hour.
![]()
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Now divide the dough into 6 equal portions.
![]()
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To make Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | In a deep bowl add 3 cups of plain flour (maida).
-
-
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.
![]()
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Apply 1 tsp ghee all over the paratha using a brush.
![]()
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Dust some plain flour (maida).
![]()
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Now make pleats by folding each layer on one another.
![]()
-
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 into a 150 mm. (6”) diameter circle using a little 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.
![]()
-
Served Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | hot and flaky.
![]()
-
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.
-
-
Make sure to knead the dough really well and also rest well.
![]()
- Do not compromise in adding oil and ghee as its a key ingredient to get the perfect texture.
-
Malabar paratha recipe tastes great when served immediately.
![]()
-
Make sure to knead the dough really well and also rest well.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per paratha
| Energy | 482 cal |
| Protein | 7.2 g |
| Carbohydrates | 49.4 g |
| Fiber | 0.2 g |
| Fat | 28.4 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
Click here to view Calories for Malabar Paratha, Kerala Parotta
The Nutrient info is complete
Mano
March 13, 2025, midnight
Can we avoid the sugar whilst making the parotas.. also does it need to be white sugar or can we use raw sugar aswell??
Tarla Dalal
March 13, 2025, midnight
Hi, Its fine you can avoid the sugar in the recipe.
Noor Mahomed
March 13, 2025, midnight
Meghan
March 13, 2025, midnight
Would this recipe be okay if the dough were made ahead of time? Or can the already made bread be stored at all, and still retain its freshness?
Foodie #653658
March 13, 2025, midnight
Love this recipe.
Foodie #653658
March 13, 2025, midnight
Love this recipe alot and can we make this paratha with wheat flour
Archana
March 13, 2025, midnight
Kerala Parota.. Flaky parota with slightly crispy.. This was really good and different from regular parathas.. This goes well with vegetable korma.. I enjoyed this recipe with my family.. A must try recipe..
almanza
March 13, 2025, midnight
can we have a demo of how the parota made and can it be half browned and stored in fridge
almanza Dsouza
March 13, 2025, midnight
we would like demo of the parota the receipe sounds good and palatable
Tarla Dalal
March 13, 2025, midnight
Hi Almanza, We have given look and do of the recipe now. Do try it. Happy Cooking !!
Foodie #650658
March 13, 2025, midnight
it''s lookes yummy
neha
March 13, 2025, midnight
Hello, Can you tell me what do you take as reference while calculating the Nutritional Value of the recipe. When i compare Your Nutritional value table with Mine for the same recipe i find a difference.
Sarita Fernandes DMello
March 13, 2025, midnight
Hello, i receieved an email Saying Tarla Dalal has replied to my query but I have sent any query or used Tarla Dalal for years... I had subscribed more than 12 years ago. Please check when the query was asked and kindly delete my account if it is being used by a hacker. Thanks
Swaminathan
March 13, 2025, midnight
Very nice and follow easy
tastani
March 13, 2025, midnight
Thsi is a good blog thank you for sharing a useful information.
