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 chicken pieces pan-roasted in a fragrant blend of classic Kerala spices, onions, and curry leaves. This semi-dry dish is packed with flavor and pairs perfectly with appam, parotta, or rice.
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
This kerala dish is perfect for dinner. With 1030.05 calories and 46.199999999999996g 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.
349cal
37gprotein
13gcarbs
17gfat
Ingredients
600 g Chicken (Bone-in, cut into medium pieces)
0.5 tsp Turmeric Powder (For marinade)
1 tsp Kashmiri Red Chili Powder (For marinade)
1 tsp Black Pepper Powder (Freshly ground, for marinade)
1 tbsp Ginger Garlic Paste (For marinade)
1 tbsp Lemon Juice (For marinade)
1.25 tsp Salt (Divided)
3 tbsp Coconut Oil
0.5 tsp Mustard Seeds
1 tsp Fennel Seeds
300 g Onion (About 2 medium, thinly sliced)
3 pc Green Chili (Slit lengthwise)
1 tbsp Ginger (Finely chopped)
1 tbsp Garlic (Finely chopped)
2 sprig Curry Leaves
0.25 cup Coconut Slices (Optional, also known as thenga kothu)
1.5 tsp Coriander Powder
1 tsp Garam Masala
0.5 cup Water
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with turmeric powder, Kashmiri red chili powder, black pepper powder, ginger-garlic paste, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Masala Base
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter.
Add the fennel seeds and sauté for 30 seconds until they become fragrant.
Add the sliced onions, green chilies, chopped ginger, garlic, one sprig of curry leaves, and optional coconut slices.
Sauté for 12-15 minutes, stirring occasionally, until the onions turn a deep golden brown. This step is crucial for the final color and flavor of the dish.
3
Cook the Chicken
Reduce the heat to low. Add the coriander powder and garam masala. Sauté for 1 minute until aromatic, being careful not to burn the spices.
Add the marinated chicken to the pan. Increase the heat to medium-high and mix well, searing the chicken for 5-7 minutes until it's lightly browned on all sides.
Pour in 0.5 cup of water and add the remaining 0.75 tsp of salt. Stir everything together and bring to a simmer.
Cover the pan, reduce the heat to low, and let it cook for 15-20 minutes, or until the chicken is tender and cooked through.
4
Roast to Perfection
Once the chicken is cooked, remove the lid and increase the heat to medium.
Continue to cook, stirring frequently, allowing all the water to evaporate. This roasting process will take about 10-12 minutes.
The masala will thicken, darken in color, and cling tightly to the chicken pieces. Keep stirring to prevent it from sticking to the bottom of the pan.
Turn off the heat when you achieve a dark brown, semi-dry consistency.
5
Garnish and Serve
Garnish with the remaining fresh sprig of curry leaves.
Serve hot with Kerala parotta, appam, chapati, or steamed rice.
