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, fall-off-the-bone mutton simmered in a rich and aromatic gravy. This classic North Indian curry is a weekend favorite, packed with bold spices and perfect with hot rotis or rice.
Crispy, flaky Malabar Parotta with a rich, aromatic mutton curry – pure soul-satisfying comfort food!
This kerala dish is perfect for lunch. With 782.94 calories and 45.04g 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.
348cal
37gprotein
13gcarbs
16gfat
Ingredients
500 g Mutton (Bone-in, curry cut)
0.5 cup Curd (Full-fat, for marinade)
2 tbsp Ginger Garlic Paste
0.75 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
3 tbsp Mustard Oil
2 pc Bay Leaf
1 inch Cinnamon Stick
4 pc Cloves
3 pc Green Cardamom
1 pc Black Cardamom
2 medium Onion (Finely sliced)
2 medium Tomatoes (Pureed)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 cup Water (Hot water preferred)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
Mix thoroughly until the mutton is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Sauté Aromatics and Onions
Heat mustard oil in a pressure cooker over medium-high heat until it's just about to smoke, then reduce the heat slightly.
Add the whole spices: bay leaves, cinnamon stick, cloves, and both green and black cardamoms. Sauté for 30-45 seconds until they become fragrant.
Add the sliced onions and a pinch of salt. Cook for 10-12 minutes, stirring frequently, until they turn a deep, even golden brown. This 'bhuna' process is crucial for the curry's rich color and flavor.
3
Build the Masala Base
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Stir in the tomato puree. Cook for 6-8 minutes, until the mixture thickens and oil begins to separate from the masala.
Add the powdered spices: coriander powder, cumin powder, the remaining 0.5 tsp red chili powder, and 0.25 tsp turmeric powder. Sauté for another minute, adding a splash of water if the spices stick to the bottom.
4
Brown the Mutton
Add the marinated mutton to the pressure cooker. Increase the heat to high.
Sauté the mutton for 7-10 minutes, stirring continuously. Cook until the moisture from the marinade evaporates and the mutton is well-browned on all sides. This step, also part of 'bhunai', seals in the juices and intensifies the flavor.
5
Pressure Cook the Curry
Pour in 1.5 cups of hot water and the remaining 1 tsp of salt. Stir well, scraping the bottom of the cooker to deglaze.
Secure the lid of the pressure cooker. Bring to high pressure (wait for the first whistle).
After the first whistle, reduce the heat to low and cook for 20-25 minutes.
Turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.
6
Finish and Garnish
Carefully open the cooker. Check if the mutton is tender; it should easily come off the bone. If not, pressure cook for another 5-10 minutes.
If the gravy is too thin, simmer the curry without the lid for 5-7 minutes to reach your desired consistency.
Stir in the garam masala powder and let the curry rest for 10 minutes before serving.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
