Malabar Paratha | Kerala Parota | Paratha Recipe | Kitchenstagram
Kerala Parota, also known as Malabar Paratha or Porota, is a flaky, layered flatbread that is a signature dish of South Indian cuisine, especially in Kerala. It is also popular in Sri Lanka, Singapore and Malaysia, where it is commonly served a variety of curries and gravies. With its crisp outer layers and soft, chewy interior, it is traditionally served with Veg Salna or Chicken Salna, making it a favourite combination is homes and restaurants alike.
This classic flatbread is prepared using a simple dough made with refined flour, salt, sugar, milk and oil. The secret to its soft texture and distinct layers lies in allowing the dough to rest for several hours before it is stretched, layered and cooked. This resting period helps develop the elasticity needed to create the characteristic flaky layers.
Among the many regional Indian flatbreads, Kerala parota stands out as the South Indian counterpart of the North Indian Lachha Paratha, both celebrated for their beautiful layers. Unlike many bread recipes, this traditional version is unleavened, egg-free and made without yeast, relying only on proper kneading, resting and shaping techniques.
Ingredients needed for Malabar Parota:
Flour: use good-quality refined flour for the best elasticity and soft texture. After kneading the dough rest for at least 1-2 hours so the gluten relaxes, making it easier to stretch and resulting in flaky parotas.
Milk: Warm milk helps create a soft and tender dough, it improves the texture and keeps the parotas light.
Salt: Salt enhances the overall flavour of the parota. Fine table salt works best, while coarse rock salt or sea salt is not recommended.
Sugar: A small amount of sugar helps the parotas develop a beautiful golden-brown colour while cooking. It also adds a subtle balance to the flavour without making the bread sweet.
Oil: Oil is essential for creating the signature flaky layers. It is mixed into the dough for softness and also combined with a little flour to make a paste, which is spread over the rolled dough before folding and shaping to form distinct layers.
Ghee: Mixing ghee into the dough gives the parota a softer texture, flaky layers and a rich taste. The fat shortens the gluten stands, preventing the dough from becoming chewy, keeping it pliable for stretching and helping create delicate layers during cooking.
Serving Suggestions:
Kerala parota or Malabar parota is a popular South Indian flatbread that pairs wonderfully with a variety of curries. Serve it with spicy Andhra Pepper Chicken, Andhra Green Chili Chicken or rich Chicken Salna for a classic combination. For vegetarian options, enjoy alongside Veg Kadai, Veg Handi, Veg Korma or hearty lentil based curries like Dal Makhani.
Ingredients
4 cups All-purpose Flour
1 tbsp powdered Sugar
Salt to taste
1/2 cup Milk
3 heaped tbsp Ghee
2 tbsp Oil +Extra
Water as required
Preparation
For Dough:
- Step 1: In a mixing bowl, combine flour, salt and sugar, mix the dry ingredients properly. Then add 1 heaped ghee and mix.
- Step 2: Add milk and mix. Then add lukewarm water in portions and begin to knead the dough.
- Step 3: Knead the dough for 12-15 minutes until the dough is soft, smooth and elastic. Cover the dough with a moist cotton towel and set aside to rest for at least 1 hour.
- Step 4: After resting, knead the dough again for 2 minutes, form tennis sized balls.
- Step 5: Place the dough balls in a plate. Pour oil over the dough balls. Lift each dough ball and coat evenly with the oil. Cover the dough balls with a moist cotton towel and rest the oil coated dough balls for 20-30 minutes or more.
- Step 6: In a small bowl, combine 2 heaped tbsp ghee and 2 tbsp oil. Set aside.
Method:1- For Making Layers:
- Step 7: Roll the ball out into a thick circle with a rolling pin or your fingers and add some oil on top. Put one hand’s finger under the rolled out parota with the thumb over it, and the other hand’s fingers above the rolled out parota with the thumb under it- side by side. Lift the parota in a circular motion and swiftly slap it back down on the work surface. Keep moving clockwise/anticlockwise so that the parota is extending evenly in all directions. Once it’s thin enough to see through- add more ghee-oil mixture on top, gather the parota diametrically to make a rope and role it from one end to the other to form a rose. Tuck in and press the end portion of the dough in the center. Rest the spiral balls for 10-15 minutes or more.
Method:2- For Making Layers:
- Step 8: After resting, roll the dough balls with a rolling pin or your fingers. Roll the dough as thin as possible. Cut the rolled dough to 0.5-1 cm strips vertically.
- Step 9: Apply the ghee-oil mixture over the strips. Bring the cut strips gently together. Now roll it from one end to the other to form a rose, making sure all the strips are intact. Tuck in and press the end portion of the dough in the center. Rest the spiral balls for 10-15 minutes or more.
Making the Parota:
- Step 10: Heat a tawa or griddle or skillet before you start rolling the paratha. Keep the flame to medium-high or high.
- Step 11: Now flatten the dough balls into a disk and roll it out as you would a parota. Once the tawa becomes hot then place the rolled paratha on it.
- Step 12: Fry the paratha in hot tawa and flip when the underside gets golden spots, flip again when the other side gets golden spots. Make sure that the paratha edges are cooked well. You can press the edges with a spatula for even cooking. Apply ghee or oil on both sides and cook on both sides until golden. As soon as you get the parota off the pan- crush it with your hands.
- Step 13: Serve hot and enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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