Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Prep50 min
Cook30 min
Soak150 min
Servings4
Serving size: 1 serving
842cal
10gprotein
75gcarbs
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
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.
Crisp, sweet onion rings marinated in a tangy apple cider vinegar dressing with fresh parsley. A perfect, refreshing topping for burgers, grilled meats, or as a simple side for any barbecue.
Flaky Kerala parotta with perfectly spiced, protein-packed beef fry. A truly soul-satisfying combo!
This kerala dish is perfect for dinner. With 1389.1100000000001 calories and 45.239999999999995g of protein per serving, it's a nutritious choice for your meal plan.
56gfat
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a 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, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
524cal
35gprotein
12gcarbs
37gfat
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.
