A masterpiece of flaky, layered bread from the Malabar coast of Kerala. This soft, chewy parotta is a beloved street food, perfect for mopping up rich curries. Achieving the signature layers is a rewarding kitchen project that results in an irresistibly delicious flatbread.
Prep45 min
Cook25 min
Soak120 min
Servings4
Serving size: 1 serving
435cal
8gprotein
49gcarbs
Ingredients
2 cup Maida (250g, All-Purpose Flour)
1 piece Egg (Large, at room temperature)
1 tsp Sugar (Helps with browning)
1 tsp Salt (To taste)
6 tbsp Vegetable Oil (Plus extra for greasing)
0.5 cup Water (Lukewarm, approximately 120ml)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Create a well in the center. Crack the egg into it, then add 2 tablespoons of oil and half of the lukewarm water.
Tender chicken pieces simmered in a fragrant, savory onion-tomato gravy. This classic North Indian dish is spiced to perfection and makes a comforting meal with rice or naan, ready in under an hour.
Crispy Malabar Parotta with creamy Chicken Curry - the ultimate comfort food for your soul!
This south_indian and kerala dish is perfect for lunch. With 776.5999999999999 calories and 34.22g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
Begin to mix the flour into the wet ingredients. Gradually add the remaining water as needed to form a very soft, pliable, and slightly sticky dough.
Transfer the dough to a clean, lightly oiled work surface. Knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should stretch easily without tearing.
2
First Rest
Form the kneaded dough into a ball and coat it with 1 teaspoon of oil.
Place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for a minimum of 2 hours, or up to 4 hours. This long rest is crucial for developing gluten, which makes the dough stretchy.
3
Portion and Second Rest
After resting, gently deflate the dough and divide it into 8 equal portions.
Roll each portion into a smooth ball. Arrange the balls on a tray, coat them generously with oil, cover, and let them rest for another 15-20 minutes.
4
Create the Layers
Generously oil your work surface. Take one dough ball and flatten it with your fingers.
Using a rolling pin or your hands, stretch and roll the dough into a paper-thin, large, translucent circle. The thinner, the better. Don't worry about perfect shapes or minor tears.
Brush the entire surface of the thin sheet with about 1/2 teaspoon of oil.
Starting from one edge, lift and fold the dough to create narrow pleats, like making a paper fan, until you have a long, pleated rope.
Gently hold one end of the rope and tap the other end on the counter to stretch it out further. Then, roll this rope into a tight spiral, tucking the loose end underneath. This spiral coil is what creates the layers.
5
Final Roll and Cook
Let the prepared spirals rest for 5-10 minutes.
Heat a tawa or cast-iron skillet over medium heat.
Take one spiral and gently flatten it with your palm. Lightly roll it into a 5-6 inch circle. Avoid pressing too hard to preserve the layers.
Place the parotta on the hot tawa. Cook for about 1 minute until you see small bubbles.
Flip the parotta. Drizzle about 1/2 teaspoon of oil on top and around the edges. Cook for 1-2 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again and cook the other side until it's golden and crisp. Repeat for all the parottas.
6
Fluff and Serve
This step is essential for revealing the layers. Once a parotta is cooked, remove it from the tawa.
While it's still hot, place it on a clean surface and use both hands to gently clap or push the edges towards the center. This action will separate and fluff up the layers.
Serve immediately with a rich curry like Chicken Chettinad or Vegetable Korma.
342cal
26gprotein
14gcarbs
21gfat
Ingredients
500 g chicken (bone-in, curry cut pieces)
0.25 cup yogurt (plain, whisked)
1 inch ginger (peeled and grated)
6 pcs garlic (cloves, minced)
0.5 tsp turmeric powder
1 tsp red chili powder (adjust to your spice preference)
0.5 tsp salt
3 tbsp sunflower oil
1 pcs bay leaf
1 inch cinnamon stick
3 pcs cloves
2 pcs green cardamom (slightly crushed)
2 pcs onion (medium, finely chopped)
3 pcs tomato (medium, ripe, pureed)
1.5 tsp coriander powder
1 tsp cumin powder
1.5 cup water (hot)
1 tsp garam masala
1 tbsp kasuri methi
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the chicken
In a bowl, combine the chicken pieces, yogurt, half of the ginger and garlic, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.25 tsp salt.
Mix well to coat the chicken evenly.
Cover and let it marinate for at least 20 minutes at room temperature.
2
Build the aromatic base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30 seconds until fragrant.
Add the chopped onions and cook for 8-10 minutes, stirring often, until they turn deep golden brown.
Add the remaining ginger and garlic. Sauté for 1 minute until the raw smell is gone.
3
Prepare the gravy
Stir in the fresh tomato puree and cook for 5-7 minutes until the mixture thickens and oil begins to separate from the sides.
Reduce the heat to low. Add the powdered spices: remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, cumin powder, and the remaining 0.25 tsp salt.
Stir for 30-40 seconds until the spices are fragrant.
4
Cook the chicken
Add the marinated chicken and all the marinade to the pan.
Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is sealed and lightly browned.
Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan.
5
Simmer and finish
Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the chicken is tender and cooked through. The internal temperature should be 165°F (74°C).
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala.
Stir gently, cover, and let it rest for 5 minutes for the flavors to meld.
Garnish with fresh coriander leaves and serve hot.
