Experience the magic of flaky, layered flatbread from the streets of Kerala. This Malabar Parotta is soft on the inside, crispy on the outside, and perfect for scooping up rich curries. A truly satisfying and iconic South Indian bread that requires patience but rewards with incredible texture.
Prep45 min
Cook30 min
Soak150 min
Servings4
Serving size: 2 pieces
681cal
10gprotein
63gcarbs
Ingredients
2.5 cup Maida (Approximately 320g)
1 tbsp Sugar
1 tsp Salt
1 large Egg (Adds softness and elasticity, can be omitted)
0.75 cup Warm Water (Approximately 180ml, adjust as needed)
0.75 cup Sunflower Oil (Or any neutral oil, for kneading, resting, and cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Make a well in the center. Add the egg, 2 tablespoons of oil, and half of the warm water.
Begin to mix, gradually adding more warm water until a soft, sticky dough forms. You may not need all the water.
Tender beef chunks slow-cooked with aromatic spices and then pan-roasted to a deep, dark perfection with crispy coconut slivers. This iconic Kerala dish is a flavor explosion, perfect with parottas or rice.
Crispy Porotta with aromatic, perfectly spiced, protein-packed Beef Fry. Pure soul-satisfying comfort food!
This kerala dish is perfect for dinner. With 1197.81 calories and 44.489999999999995g of protein per serving, it's a nutritious choice for your meal plan.
43gfat
Transfer the dough to a clean, lightly oiled surface and knead vigorously for 12-15 minutes. The dough should become very smooth, soft, and elastic. It will be slightly sticky.
2
First Rest (Crucial Step)
Coat the entire surface of the dough ball with a generous layer of oil.
Place it back in the bowl, cover with a damp cloth or a lid, and let it rest for a minimum of 2 hours at room temperature. For best results, rest for 4 hours.
3
Portion and Second Rest
After the first rest, gently deflate the dough and divide it into 8 equal portions.
Roll each portion into a smooth ball.
Generously coat each ball with oil, place them on a tray, cover, and let them rest for another 30 minutes.
4
Stretch and Pleat
Generously oil your work surface. Take one dough ball and flatten it with your fingers.
Begin stretching the dough outwards from the center, using your fingertips. Stretch it into a very large, paper-thin, translucent sheet. Don't worry about perfect shape or small tears.
Drizzle about 1 teaspoon of oil over the entire surface of the stretched dough.
Starting from one edge, lift and fold the dough over itself to create thin pleats, like an accordion or a fan, forming a long, pleated rope.
5
Coil and Final Rest
Gently stretch the pleated rope to make it longer.
Holding one end stationary, coil the rope around it to form a spiral, like a pinwheel. Tuck the loose end underneath.
Place the coiled dough on the oiled tray. Repeat for all dough balls.
Cover the coils and let them rest for 15-20 minutes.
6
Roll and Cook
Heat a tawa or cast-iron skillet over medium heat.
Take one rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard to ensure the layers remain distinct.
Place the parotta on the hot tawa. Cook for about 1 minute until small bubbles appear.
Flip the parotta and drizzle about 1-2 teaspoons of oil around the edges and on top.
Cook for 3-4 minutes, flipping every 30-40 seconds and pressing gently with a spatula, until both sides are golden brown and crispy.
Repeat for all the parottas.
7
Fluff the Layers
Remove the cooked parotta from the tawa. While it's still hot, place it on a clean surface.
Using both hands, gently clap or crush the parotta from the sides towards the center. This action is key to separating the layers and making it flaky.
Serve immediately with your favorite curry.
517cal
35gprotein
10gcarbs
38gfat
Ingredients
500 g Beef (Chuck or round steak, cut into 1-inch cubes)
0.5 tsp Turmeric Powder
2 tsp Kashmiri Red Chili Powder (Adjust for heat preference)
1 tbsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Black Pepper Powder (Freshly ground is best, divided use)
1.5 tbsp Ginger Garlic Paste
1.25 tsp Salt (Or to taste)
0.5 cup Water (For pressure cooking)
3 tbsp Coconut Oil
1 tsp Mustard Seeds
0.5 cup Coconut Slivers (Also known as thenga kothu)
1.5 cup Onion (Thinly sliced, from about 2 medium onions)
3 pc Green Chili (Slit lengthwise)
2 sprig Curry Leaves
Instructions
1
Marinate the Beef
In a large bowl, combine the beef cubes with turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, 1 tsp of the black pepper powder, ginger-garlic paste, and salt.
Mix thoroughly with your hands to ensure each piece of beef is well-coated with the spices.
Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Pressure Cook the Beef
Transfer the marinated beef to a pressure cooker. Add 1/2 cup of water.
Secure the lid and cook on high heat until the first whistle. Then, reduce the heat to low and cook for 15-20 minutes (or about 5-6 whistles).
Turn off the heat and allow the pressure to release naturally. This ensures the beef is tender. Once safe, open the lid and set aside.
3
Prepare Tadka & Sauté Aromatics
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. An iron skillet works best.
Add the mustard seeds and wait for them to splutter completely.
Add the coconut slivers and fry for 2-3 minutes until they turn a light golden brown.
Add the sliced onions, slit green chilies, and curry leaves. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and have golden-brown edges.
4
Slow Roast the Beef
Add the cooked beef along with all the cooking liquid (stock) from the pressure cooker into the pan with the sautéed onions.
Mix well and increase the heat to medium-high. Cook until most of the liquid has evaporated.
Reduce the heat to low-medium and begin the slow roasting process. Stir every 4-5 minutes to prevent burning.
Continue roasting for 15-25 minutes, scraping the bottom of the pan, until the beef turns a deep, dark brown and the masala is well-coated and dry.
5
Finish and Serve
Sprinkle the remaining 1/2 tsp of black pepper powder over the beef fry.
Mix well and cook for one final minute to toast the pepper.
Serve hot with Kerala parotta, chapati, or steamed rice.
