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: 2 parottas
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 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 Malabar parotta with perfectly spiced, protein-packed beef fry. A soul-satisfying meal for any time!
This south_indian and kerala dish is perfect for lunch. With 952.05 calories and 42.879999999999995g 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.
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.
