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A masterpiece of flaky, layered bread from the Malabar coast of Kerala. This soft, chewy parotta is a beloved street food, perfect for mopping up rich curries. Achieving the signature layers is a rewarding kitchen project that results in an irresistibly delicious flatbread.
Prepare the Dough
First Rest
Portion and Second Rest
A masterpiece of flaky, layered bread from the Malabar coast of Kerala. This soft, chewy parotta is a beloved street food, perfect for mopping up rich curries. Achieving the signature layers is a rewarding kitchen project that results in an irresistibly delicious flatbread.
This south_indian recipe takes 200 minutes to prepare and yields 4 servings. At 434.89 calories per serving with 8.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Create the Layers
Final Roll and Cook
Fluff and Serve
For a slightly healthier option, replace half of the maida with whole wheat flour (atta). The texture will be denser but still delicious.
Use ghee instead of oil for layering and cooking the parottas. This will impart a rich, nutty aroma and flavor.
Roll the final parottas smaller and thicker to make 'Coin Parottas', a popular variation.
Made from refined flour, Malabar Parotta is a rich source of simple carbohydrates, which the body can quickly convert into energy, making it a filling and energizing meal component.
The combination of carbohydrates and fats in the parotta provides a high level of satiety, helping you feel full and satisfied after a meal.
The dough's stretchiness depends on two things: sufficient kneading (10-12 minutes) and adequate resting time (at least 2 hours). If you shorten either of these steps, the gluten won't be developed or relaxed enough, making the dough tear easily instead of stretching.
Yes, you can, but the result will be different. A 100% whole wheat parotta will be much denser and less flaky. For a good balance, try using a 50/50 mix of maida and whole wheat flour (atta).
The secret lies in four key steps: rolling the dough paper-thin, applying a layer of oil on the thin sheet, creating neat pleats and a tight spiral, and finally, fluffing the parotta by clapping it while it's hot.
You can store cooked parottas in an airtight container in the refrigerator for up to 2 days. Reheat on a hot tawa. You can also freeze them by placing parchment paper between each parotta and storing them in a freezer bag for up to a month.
Malabar Parotta is considered an indulgence rather than a health food. It is made with refined flour (maida) and uses a significant amount of oil, making it high in refined carbohydrates and fats. It's best enjoyed occasionally as part of a balanced diet.
A serving of two Malabar Parottas contains approximately 350-400 calories, primarily from carbohydrates and fats. The exact number can vary based on the amount of oil used during preparation.
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