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.
A hearty and flavorful South Indian dish where boiled eggs are minced to mimic keema and cooked in a spicy onion-tomato masala. Perfect with rotis or dosas for a quick and protein-packed meal.
Flaky parotta with rich, perfectly spiced egg keema masala. Pure comfort food!
This tamil dish is perfect for dinner. With 1101.59 calories and 21.53g 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.
260cal
12gprotein
12gcarbs
19gfat
Ingredients
6 piece Egg (large)
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
10 piece Curry Leaves
3 piece Green Chilli (slit lengthwise)
2 medium Onion (finely chopped)
1.5 tbsp Ginger Garlic Paste
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Fennel Powder
1.25 tsp Salt (or to taste)
60 ml Water (about 1/4 cup, as needed)
1 tsp Garam Masala
3 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 6 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
Peel the cooled eggs. Using the large holes of a box grater, grate the eggs to get a 'keema' or minced texture. Set aside.
2
Prepare the Tempering (Tadka)
Heat 3 tbsp of vegetable oil in a wide pan or kadai over medium heat.
Add 1 tsp of mustard seeds and let them splutter completely, which takes about 30 seconds.
Add 1 tsp of urad dal and sauté for 30-45 seconds until it turns a light golden brown.
Add 10 curry leaves and 3 slit green chillies. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant.
Add 2 finely chopped medium onions to the pan. Sauté for 5-6 minutes until they become soft and translucent.
Add 1.5 tbsp of ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add 2 finely chopped medium tomatoes. Cook for 6-7 minutes, stirring occasionally, until they break down completely and become mushy.
Add the spice powders: 0.5 tsp turmeric powder, 1.5 tsp red chilli powder, 2 tsp coriander powder, 1 tsp fennel powder, and 1.25 tsp salt. Stir well and cook for 2-3 minutes until the oil begins to separate from the masala.
Pour in 60 ml (1/4 cup) of water to bring the masala together. Simmer for 2 minutes.
4
Combine and Finish
Add the grated egg keema to the pan with the prepared masala.
Gently fold the egg into the masala, ensuring it is evenly coated without mashing it further.
Cook on low heat for 3-4 minutes, allowing the eggs to absorb the flavors.
Sprinkle 1 tsp of garam masala over the top and give it a final gentle mix.
Garnish with 3 tbsp of freshly chopped coriander leaves and turn off the heat.
5
Serve
Serve the Muttai Keema Masala hot with chapati, roti, dosa, or steamed rice.
