Kerala Parotta is a fluffy layered tasty flatbread made from Maida or Atta, also termed a ‘flaky textured ribbon pancake’. This is a very popular dish commonly available in Kerala and other regions in India. This is a yummy favorite sold by street vendors and the dish is usually cherished with a spicy chicken, beef or mutton curry. Kerala Paratha is the flatbread I crave the most. Any time of the day I long for it. Hot fluffy Kerala Parotta is something that should never be missed. I prepare Kerala Parotta during weekends when my family is together. We usually cherish it with any vegetarian or non-vegetarian dish. Specified quantity of maida, wheat flour, egg and other ingredients is mixed gently to prepare soft dough. Cover the dough with wet cloth and leave aside for 4 hours. The raised dough is kneaded once again to make it soft. Pluck small balls from the dough, roll out and make pleats to get layering. The pleated rounds are again rolled out as chappathis and cooked in medium flame.
It is kneading that makes Kerala Paratha soft and flaky. The multiple layers of twisted and folded layers of Kerala Parotta is indeed a typical sight that you will love. Both the young as well as the elderly love the dish. Kids love these flaky parottas so much that they do not require any side dish at all. You can see them munching on these Parottas in pure delight. I personally prefer wheat based Parottas for my diet. I am very conscious of my diet and prefer to stick on to healthy foods. Nowadays you get frozen Kerala Paratha from store that makes work easier. But I prefer preparing these parottas from scratch because home made ones taste much better. You can discover a well detailed Kerala Parotta here.
Kerala Parotta | Kerala Paratha
Ingredients
- 2 cups All purpose flour Maida
- 1/4 cup Wheat Flour
- 1 no Egg
- 1/2 glass Milk
- 1/2 tsp Soda powder
- Sugar A little
- Salt As reqd
- Oil As reqd
Instructions
- Mix together maida and wheat flour in a vessel.
- Add oil and the rest of the ingredients and make a soft dough. Make sure to pat the dough hard on a clean surface to make it soft.
- Cover the dough with a wet cloth for at least 4 hrs.
- Before making the parottas, knead the dough once again with hands.
- On a clean surface, rub oil.
- Pluck small balls off the dough and roll them out like chappathis but in oval shape.
- Make pleats so as to look like a hand made paper fan.
- Roll it holding on one end to form a round. This is done to get the layers. Then roll out to make it like a chappathi.
- :- Make sure to roll only on one side with the chappathi stick.
- Put this on a pan on low flame till the kerala parotta (paratha) is ready.
- Once done, use both hands and pat on the sides of the kerala parotta (paratha) to get the layers.
- :- Kerala Parotta (paratha) is ready.
- :- Serve Kerala Parotta (paratha) with beef or mutton or chicken curry.
Notes
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tasty
Tried it but I think one egg will do instead of 2
Its good..the recipe is quite useful.
If you really want to make nice porotta…Watch the way they make it when you visit Thattukada next time.. The perfection depents on the way you make it..and ofcourse you will have to use lot of oil while preparing the mix…
Very Nice, and Thanks for Recipe, L Raj
Pretty good. Came out a bit hard and not in layers initially. But then with trials and a lot of oil it started coming out decently
I was always wondering to make protta
thankyou a lot
I am not a professional cook. But I have tried several recipes for porotta. This one is found to be the best. It is found to be better than the Porottas served in expensive hotels, let alone thattukadas. I used olive oil in place of oil.