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.
Hard-boiled eggs simmered in a luscious, spicy masala of caramelized onions, tomatoes, and fragrant Kerala spices. This classic dish, known as Mutta Roast, is the perfect partner for appam, idiyappam, or chapatis.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs with masala.)
Flaky Kerala Porotta with aromatic, perfectly spiced Mutta Roast. A soul-satisfying, energy-giving treat!
This kerala dish is perfect for dinner. With 1004.5 calories and 25.07g 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.
324cal
15gprotein
20gcarbs
21gfat
Ingredients
8 large Egg
4 medium Onion (thinly sliced)
2 medium Tomato (finely chopped)
1.5 tbsp Ginger Garlic Paste
3 whole Green Chilli (slit lengthwise)
3 tbsp Coconut Oil
1 sprig Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Garam Masala
1.25 tsp Salt (or to taste)
0.5 cup Water (warm)
Instructions
1
Boil and Prepare the Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes to hard-boil the eggs.
Drain the hot water and immediately run cold water over the eggs. Once cool enough to handle, peel them carefully.
Make 2-3 shallow, lengthwise slits on each peeled egg. This is crucial for the masala to penetrate the eggs.
2
Shallow-Fry the Eggs
Heat 1 tbsp of coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add a pinch of turmeric powder and a pinch of Kashmiri red chilli powder to the hot oil.
Gently place the slit eggs into the pan. Sauté for 2-3 minutes, turning them carefully, until they develop a light golden, slightly crisp layer. Remove the eggs from the pan and set aside.
3
Caramelize the Onions
In the same pan, add the remaining 2 tbsp of coconut oil. Once hot, add the thinly sliced onions and a pinch of salt (this helps draw out moisture).
Sauté the onions on medium-low heat for 12-15 minutes, stirring occasionally. Be patient; they should become soft, translucent, and then a deep golden brown. This slow caramelization is the secret to the dish's flavor and texture.
Add the ginger-garlic paste, slit green chillies, and the sprig of curry leaves. Sauté for 1-2 minutes until the raw aroma disappears.
4
Cook the Masala
Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring and mashing them with your spoon, until they turn soft and pulpy.
Reduce the heat to low. Add all the spice powders: turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Add the remaining salt.
Stir continuously for 2-3 minutes until the spices are fragrant and you see oil starting to separate from the masala at the edges.
5
Simmer with Eggs
Pour in 1/2 cup of warm water and stir well, scraping the bottom of the pan to combine everything into a thick, luscious gravy. Bring to a gentle simmer.
Add the fried eggs back into the pan.
Gently toss the eggs to coat them thoroughly with the masala. Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb all the wonderful flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Taste and adjust the salt if necessary.
Garnish with a few fresh curry leaves if desired. Let it rest for 5 minutes before serving.
Serve hot with traditional Kerala appam, idiyappam (string hoppers), parotta, or chapatis.
