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: 2 pieces
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 chicken pieces pan-roasted in a fragrant blend of classic Kerala spices, onions, and curry leaves. This semi-dry dish is packed with flavor and pairs perfectly with appam, parotta, or rice.
Crispy, melt-in-mouth Kerala Parotta with aromatic, perfectly spiced Chicken Roast. A protein-packed delight!
This kerala dish is perfect for dinner. With 1191.15 calories and 46.239999999999995g 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.
349cal
37gprotein
13gcarbs
17gfat
Ingredients
600 g Chicken (Bone-in, cut into medium pieces)
0.5 tsp Turmeric Powder (For marinade)
1 tsp Kashmiri Red Chili Powder (For marinade)
1 tsp Black Pepper Powder (Freshly ground, for marinade)
1 tbsp Ginger Garlic Paste (For marinade)
1 tbsp Lemon Juice (For marinade)
1.25 tsp Salt (Divided)
3 tbsp Coconut Oil
0.5 tsp Mustard Seeds
1 tsp Fennel Seeds
300 g Onion (About 2 medium, thinly sliced)
3 pc Green Chili (Slit lengthwise)
1 tbsp Ginger (Finely chopped)
1 tbsp Garlic (Finely chopped)
2 sprig Curry Leaves
0.25 cup Coconut Slices (Optional, also known as thenga kothu)
1.5 tsp Coriander Powder
1 tsp Garam Masala
0.5 cup Water
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with turmeric powder, Kashmiri red chili powder, black pepper powder, ginger-garlic paste, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Masala Base
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter.
Add the fennel seeds and sauté for 30 seconds until they become fragrant.
Add the sliced onions, green chilies, chopped ginger, garlic, one sprig of curry leaves, and optional coconut slices.
Sauté for 12-15 minutes, stirring occasionally, until the onions turn a deep golden brown. This step is crucial for the final color and flavor of the dish.
3
Cook the Chicken
Reduce the heat to low. Add the coriander powder and garam masala. Sauté for 1 minute until aromatic, being careful not to burn the spices.
Add the marinated chicken to the pan. Increase the heat to medium-high and mix well, searing the chicken for 5-7 minutes until it's lightly browned on all sides.
Pour in 0.5 cup of water and add the remaining 0.75 tsp of salt. Stir everything together and bring to a simmer.
Cover the pan, reduce the heat to low, and let it cook for 15-20 minutes, or until the chicken is tender and cooked through.
4
Roast to Perfection
Once the chicken is cooked, remove the lid and increase the heat to medium.
Continue to cook, stirring frequently, allowing all the water to evaporate. This roasting process will take about 10-12 minutes.
The masala will thicken, darken in color, and cling tightly to the chicken pieces. Keep stirring to prevent it from sticking to the bottom of the pan.
Turn off the heat when you achieve a dark brown, semi-dry consistency.
5
Garnish and Serve
Garnish with the remaining fresh sprig of curry leaves.
Serve hot with Kerala parotta, appam, chapati, or steamed rice.
