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 flavorful South Indian egg curry where hard-boiled eggs are simmered in a rich, spicy onion-tomato gravy. This comforting dish is perfect with steamed rice, chapatis, or dosas for a hearty meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(2 eggs and about 3/4 cup of masala gravy)
Flaky Parotta with aromatic, protein-packed Muttai Masala - a soul-satisfying meal, mom's recipe style!
This tamil dish is perfect for breakfast. With 1137.59 calories and 24.630000000000003g 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.
296cal
15gprotein
13gcarbs
21gfat
Ingredients
8 pcs Eggs (hard-boiled and peeled)
2 medium Onion (finely chopped)
3 medium Tomatoes (pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chillies (slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Salt (or to taste)
1 cup Water
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Sauté the Eggs
Make 2-3 shallow slits on each hard-boiled, peeled egg. This helps them absorb the masala.
In a small bowl, mix 1/4 tsp of the turmeric powder and 1/4 tsp of the red chilli powder. Gently toss the slit eggs in this mixture to coat them.
Heat 1 tbsp of oil in a pan over medium heat. Sauté the coated eggs for 2-3 minutes until they form a light golden, slightly crisp layer. Remove from the pan and set aside.
2
Prepare the Masala Base
In the same pan, heat the remaining 2 tbsp of oil over medium heat. Add the mustard seeds and let them splutter completely.
Add the cumin seeds and curry leaves, and sauté for 30 seconds until fragrant.
Add the finely chopped onions and slit green chillies. Sauté for 7-8 minutes, stirring occasionally, until the onions are soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
3
Cook the Gravy
Add the tomato puree to the pan. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and oil begins to separate from the sides.
Reduce the heat to low. Add the remaining turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Mix well and cook for 1 minute until the spices are aromatic.
Pour in 1 cup of water, stir well, and bring the gravy to a boil.
4
Simmer and Finish
Reduce the heat, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld and the gravy to thicken.
Gently add the sautéed eggs to the gravy. Sprinkle the garam masala over the top.
Stir gently to coat the eggs, cover, and cook on low heat for another 2-3 minutes.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with your choice of rice or bread.
