Home » Kerala Parotta

Kerala Parotta

by Nazreen Ebthisam
written by Nazreen Ebthisam 5.6K views
Jump to Recipe
Kerala Parotta

Kerala Parotta is a subcontinental layered flatbread that I prepare using maida or atta. Also known as a flaky ribbon pancake, it’s a staple in Kerala and Tamil Nadu. Street vendors and restaurants commonly sell it, making it widely accessible. People often serve parottas at weddings and feasts. It pairs best with meat gravy or chicken.
Refer Wiki

Kerala Parotta

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • All Purpose Flour - 1 kg
  • Egg - 1
  • Milk - 1/2 cup
  • Curd - 3 tbsp
  • Sugar - 1 tsp
  • Salt - as needed
  • Baking Soda - 1/2 tsp
  • Ghee / Oil - 3 tbsp
  • Oil - 1 cup
  • Water

Instructions

  1. Add the flour to a bowl, mix it with the dry ingredients, make a well in the middle and add the remaining ingredients except water, mix well till the flour incorporates well.
  2. Now add water gradually and knead to a soft dough for about 15 minutes. The more time you take to knead, the softer and fluffier parottas you get.
  3. Rub some oil in your palm, pinch out small equal sized balls from the dough, dip each ball in oil and keep aside. Cover it with a wet cloth and keep for 1 to 2 hours.
  4. Now, rub some oil on your counter top, take 1 ball at a time, flatten it evenly with your palm and spread it evenly until thin and transparent, as shown in the video.
  5. Sprinkle some oil in the middle and roll it in a spiral shape in your palm and tuck the end beneath. Follow the same step on the remaining balls kept.
  6. Take each spiral shaped dough and flatten it gently with your palm to medium sized disc shape.
  7. Heat a tawa and spread some oil / ghee, place the flattened parottas, pour oil / ghee on top and cook the parottas on both sides until golden and crisp.