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Experience the magic of flaky, layered flatbread from the streets of Kerala. This Malabar Parotta is soft on the inside, crispy on the outside, and perfect for scooping up rich curries. A truly satisfying and iconic South Indian bread that requires patience but rewards with incredible texture.
For 4 servings
Prepare the Dough
First Rest (Crucial Step)
Portion and Second Rest
Experience the magic of flaky, layered flatbread from the streets of Kerala. This Malabar Parotta is soft on the inside, crispy on the outside, and perfect for scooping up rich curries. A truly satisfying and iconic South Indian bread that requires patience but rewards with incredible texture.
This kerala recipe takes 75 minutes to prepare and yields 4 servings. At 680.65 calories per serving with 9.62g of protein, it's a advanced recipe perfect for lunch or dinner or side.
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Stretch and Pleat
Coil and Final Rest
Roll and Cook
Fluff the Layers
Replace half of the maida with whole wheat flour (atta) for a slightly healthier, denser version. You may need to adjust the water quantity.
Add a thin layer of minced meat (keema) or spiced mashed potatoes before pleating the dough for a delicious stuffed version.
Sprinkle finely chopped garlic and cilantro over the stretched dough before pleating to infuse it with flavor.
The refined carbohydrates in maida are quickly broken down by the body, providing a rapid source of energy.
The combination of carbohydrates and fats makes the parotta quite filling, helping to keep you feeling satisfied after a meal.
The most common reasons are insufficient kneading or inadequate resting time. The dough needs at least 12-15 minutes of vigorous kneading to develop strong gluten, and a minimum of 2 hours of rest to allow that gluten to relax. Without this, the dough will be tough and tear easily.
Yes, you can omit the egg. The parotta will still be delicious. The egg is traditionally used to add extra softness and elasticity to the dough, making it easier to stretch.
Kerala Parotta is considered an indulgent food rather than a health food. It is made with refined flour (maida) and a significant amount of oil, making it high in refined carbohydrates and fats. It's best enjoyed occasionally as a treat.
A single homemade Kerala Parotta contains approximately 270-300 calories, primarily from carbohydrates and fats. The exact number can vary based on the amount of oil used during cooking.
Store leftover parottas in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a hot tawa over medium heat for about a minute on each side until warm and soft again. You can add a few drops of oil or ghee if desired.
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