Malabar Parotta Recipe: Master The Art of Kerala Parotta With This Easy Iconically Indian Recipe

Originating from the Malabar region of Kerala, Malabar Parotta, also known as Kerala Parotta or Paratha, is a popular Indian flatbread widely known for its flaky layers and soft texture. While it may seem difficult to recreate this delicacy at home because of the texture and various layers, but with the right recipe and method, you can achieve the same irresistible taste and texture. This recipe is by Chef Kunal Kapur. Whether enjoyed as a breakfast staple or served alongside a hearty meal, these homemade Malabar Parottas are sure to delight your taste buds and impress your family and friends.

Malabar Parotta

Malabar Parotta is known for its flaky, layered texture. The dough is rolled and folded multiple times before cooking, creating a bread that is crispy on the outside and soft on the inside. It is a staple in many South Indian households and restaurants, reflecting the area's food culture. They pair wonderfully with dishes like Chicken Curry, Kadala Curry, Vegetable Kurma, or Egg Curry. Let's take a look into the step-by-step process of making Malabar Parotta at your home:

How To Make Malabar Parotta

1. First prepare the dough. In a large mixing bowl, combine the all-purpose flour, salt, and salt. Gradually add the oil and mix well to incorporate it into the flour mixture. Slowly add water, a little at a time, and knead the dough until it is soft, smooth, and slightly sticky. The dough should be pliable but not too firm. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer Parottas.

2. After resting, divide the dough into equal-sized balls, roughly the size of a golf ball. Take one ball of dough and flatten it slightly with your palm. Using a rolling pin, roll it out into a thin, elongated oval shape.

3. Now carefully create layers of this Parotta. Roll the dough into a thick circle using a rolling pin, then drizzle oil on top. With one hand underneath the dough and the other on top, lift and slap it in a circular motion on the work surface, rotating to ensure even thinning.

4. Once translucent, add more oil, gather the dough into a rope, and roll it into a rose shape. Let it rest for 10 minutes before flattening into a disk and rolling it out into a paratha.

5. Heat a tawa or griddle over medium heat and lightly grease it with oil. Carefully transfer the rolled-out parotta onto the hot tawa and cook for about 1-2 minutes on each side, or until golden brown spots appear, flipping as needed.

6. Serve the freshly cooked Malabar Parottas hot with a bowl of curry, chutney, or pickle.