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 fragrant and spicy mutton curry from Tamil Nadu, known for its thin yet flavorful gravy. It's the perfect side dish for parottas, dosas, or idiyappam, simmered with a special blend of roasted spices and coconut.
Crispy parotta with rich, aromatic mutton salna - a soul-satisfying, energy-giving treat!
This chettinad and tamil dish is perfect for breakfast. With 1258.25 calories and 46.7g 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.
417cal
37gprotein
15gcarbs
24gfat
Ingredients
500 g Mutton (bone-in, cut into 1-inch pieces)
0.75 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
4 cup Water
4 tbsp Gingelly Oil (also known as Indian sesame oil)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom
1 pcs Star Anise
1 tsp Fennel Seeds
1 tsp Poppy Seeds
8 pcs Cashew Nuts
4 pcs Dried Red Chilies (adjust to your spice preference)
0.5 cup Fresh Coconut (grated)
1 pcs Bay Leaf
2 medium Onion (finely chopped)
2 pcs Green Chili (slit lengthwise)
1 sprig Curry Leaves
1.5 tbsp Ginger Garlic Paste
2 medium Tomato (finely chopped)
1 tsp Red Chili Powder
2 tsp Coriander Powder
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Pressure Cook the Mutton
In a pressure cooker, combine the mutton pieces, 0.5 tsp of the turmeric powder, 0.5 tsp of the salt, and 2 cups of water.
Mix well, secure the lid, and pressure cook on medium heat for 6-7 whistles, or for about 20-25 minutes until the mutton is tender.
Allow the pressure to release naturally. Once safe, open the cooker, separate the mutton pieces from the broth, and set both aside. Do not discard the broth (stock).
2
Prepare the Salna Masala Paste
Heat 1 tsp of gingelly oil in a pan over medium-low heat. Add the cinnamon stick, cloves, green cardamom, and star anise. Sauté for 30 seconds until fragrant.
Add the fennel seeds, poppy seeds, cashew nuts, and dried red chilies. Sauté for another minute.
Add the grated coconut and roast on low heat, stirring continuously for 3-4 minutes until it turns a light golden brown. Be careful not to burn it.
Turn off the heat and let the mixture cool completely. Transfer to a grinder and blend into a very fine, smooth paste, adding a little water as needed.
In a large, heavy-bottomed pot or kadai, heat the remaining 3 tbsp of gingelly oil over medium heat. Add the bay leaf.
Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
Add the slit green chilies and curry leaves, and sauté for another 30 seconds.
4
Cook the Masalas
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-6 minutes until they become soft, mushy, and well-integrated.
Reduce the heat to low. Add the red chili powder, coriander powder, and the remaining 0.25 tsp of turmeric powder. Sauté for one minute until the spices are fragrant.
5
Combine and Simmer the Salna
Add the ground masala paste to the pot. Cook for 5-7 minutes, stirring frequently, until the masala darkens in color and oil begins to separate at the edges.
Add the cooked mutton pieces and mix thoroughly to coat them with the masala.
Pour in the reserved mutton stock and an additional 2 cups of water to achieve the classic thin consistency of salna.
Add the remaining 1 tsp of salt, stir well, and bring the curry to a rolling boil.
Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, allowing all the flavors to meld together beautifully.
6
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the salna rest for at least 15 minutes before serving. Serve hot with parottas, idiyappam, dosas, or idlis.
