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Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha |

Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | with 19 mazing images.



Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha gets its unique taste and texture from the way it is rolled. Learn how to make Kerala parotta.

Kerala parotta or Malabar paratha is a unique dish from South Indian cuisine which is very common in Kerala and Tamil Nadu. It is a common street food and a restaurant food as well. You will be enthralled to see the paratha stalls down the lanes in South India.

It is not to be confused with North Indian parathas. While the North Indian Lachha paratha is made with wheat flour, the Kerala parotta is made of a plain flour dough, rolled in a special way using a lot of oil for greasing. This gives it a characteristic texture that is flaky and slightly crisp.

It is marvelous to watch the roadside vendors preparing these flaky paratha, rolling them and flipping them with a swiftness and flair that come only out of practice. One thing about the Indian Malabar parotta is that it has to be hot just off the tava, otherwise it will get chewy. Relish it with a large cup of yummy vegetable korma.

Tips to make Malabar paratha. 1. Make sure to knead the dough really well and also rest well. 2. Do not compromise in adding oil and ghee as it’s a key ingredient to get the perfect texture. 3. Malabar paratha recipe tastes great when served hot and flaky.

Enjoy Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | with step by step photos.

Malabar Paratha, Kerala Parotta

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Malabar Paratha, Kerala Parotta recipe - How to make Malabar Paratha, Kerala Parotta

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 parathas
Show me for parathas

Ingredients


For Malabar Paratha
3 cups plain flour (maida)
3 tbsp ghee
1 1/2 tsp sugar
salt to taste
1 1/2 tsp oil for kneading
6 tsp oil for rolling
6 tsp ghee
plain flour (maida) for sprinkling
12 tsp oil for cooking

Method
For malabar paratha
    For malabar paratha
  1. To make malabar paratha, in a deep bowl add plain flour, add ghee, sugar and salt. Crumble the mixture and knead into a soft dough using enough water. Stretch the dough and knead well.
  2. Grease the dough with oil then cover it with muslin cloth and keep aside for 1 hour.
  3. Now divide the dough into 4 equal portions and cover with muslin cloth to avoid the dough from drying up.
  4. Take a portion of the dough and place it on a rolling board, flatten it slightly and use 1 tsp of oil over it and start rolling into a 175 mm. (7”) diameter thin circle without using any plain flour for rolling.
  5. Apply 1 tsp ghee all over the paratha and dust some plain flour evenly over it.
  6. Now make pleats by folding each layer on one another and roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
  7. Gently roll again into a 150 mm. (6”) diameter circle using ½ tsp of oil.
  8. Heat a non-stick tava (griddle) and cook the paratha by gently pressing it, using 2 tsp of oil, till golden brown spots appear on both the sides.
  9. Repeat steps 4 to 8 to make 3 more malbar parathas.
  10. Serve the malabar paratha immediately.
Nutrient values (Abbrv) per paratha
Energy482 cal
Protein7.2 g
Carbohydrates49.4 g
Fiber0.2 g
Fat28.4 g
Cholesterol0 mg
Sodium6 mg
Kerala Parotta Video by Tarla Dalal
Malabar Paratha, Kerala Parotta recipe with step by step photos

like Malabar paratha recipe
    like Malabar paratha recipe
  1. Like Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | then do try other paratha recipes also:  

what is Malabar paratha made of?
    what is Malabar paratha made of?
  1. Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | is made of cheap and easily available ingredients in India: 3 cups plain flour (maida), 3 tbsp ghee, 1½ tsp sugar, salt to taste, 1½ tsp oil for kneading, 6 tsp oil for rolling, 6 tsp ghee, plain flour (maida) for sprinkling and oil for cooking. See the below image of list of ingredients for Malabar paratha.

how to make dough for Malabar paratha
    how to make dough for Malabar paratha
  1. To make Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | In a deep bowl add 3 cups of plain flour (maida).
  2. Add 3 tbsp ghee. Ghee helps to makes the paratha soft and flaky.
  3. Add 1 ½ tsp sugar. Sugar helps to given nice golden brown colour to the parathas.
  4. Add salt to taste.
  5. Stretch the dough and knead well using enough water.
  6. Grease the dough with little oil so the surface doesn’t dry out.
  7. Cover with a damp muslin cloth to avoid the dough from drying up and keep aside for 1 hour.
  8. Now divide the dough into 6 equal portions.

how to make Malabar paratha
    how to make Malabar paratha
  1. Take a portion of the dough and place it on a rolling board, flatten it slightly and use 1 tsp of oil over it and start rolling into a 175 mm. (7”) diameter thin circle without using any plain flour for rolling.
  2. Apply 1 tsp ghee all over the paratha using a brush.
  3. Dust some plain flour (maida).
  4. Now make pleats by folding each layer on one another.
  5. Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
  6. Gently roll into a 150 mm. (6”) diameter circle using a little oil.
  7. Heat a non-stick tava (griddle) and cook the paratha by gently pressing it, using 2 tsp of oil, till golden brown spots appear on both the sides.
  8. Served Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | hot and flaky.

pro tips to make Malabar paratha
    pro tips to make Malabar paratha
  1. Make sure to knead the dough really well and also rest well.
  2. Do not compromise in adding oil and ghee as its a key ingredient to get the perfect texture.
  3. Malabar paratha recipe tastes great when served immediately.

Reviews

Malabar Paratha, Kerala Parotta
 on 14 Jun 23 07:24 PM
5

Thsi is a good blog thank you for sharing a useful information.
Edited after original posting.
Tarla Dalal
15 Jun 23 05:03 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Kerala Parota, Flaky Kerala Paratha
 on 10 May 20 03:41 AM
5

Can we avoid the sugar whilst making the parotas.. also does it need to be white sugar or can we use raw sugar aswell??
Tarla Dalal
11 May 20 01:02 AM
   Hi, Its fine you can avoid the sugar in the recipe.
Kerala Parota, Flaky Kerala Paratha
 on 09 Sep 19 10:13 PM
5

Would this recipe be okay if the dough were made ahead of time? Or can the already made bread be stored at all, and still retain its freshness?
Tarla Dalal
10 Sep 19 03:37 PM
   Hi, yes you can make the dough ahead of time like 2 to 3 hours prior. The already bread made also will stay fresh.. keep it covered after it has been made.. and reheat while eating..
Kerala Parota, Flaky Kerala Paratha
 on 15 Jul 19 07:06 PM
5

Kerala Parota, Flaky Kerala Paratha
 on 09 Jun 19 07:59 AM
5

Very nice and follow easy
Tarla Dalal
10 Jun 19 08:46 AM
   Thank you for your kind words....do try more and more recipes and let us know you enjoyed them...Happy Cooking !!
Kerala Parota, Flaky Kerala Paratha
 on 16 Jul 18 03:30 PM
5

Hello, i receieved an email Saying Tarla Dalal has replied to my query but I have sent any query or used Tarla Dalal for years... I had subscribed more than 12 years ago. Please check when the query was asked and kindly delete my account if it is being used by a hacker. Thanks
Tarla Dalal
19 Jul 18 11:43 AM
   Hi Sarita, at times we respond to users comments or ratings at a later time if we find them unanswered. Then an email gets auto triggered. No one has logged into your account for years and it seems safe.
Kerala Parota, Flaky Kerala Paratha
 on 16 Jul 18 12:29 PM
5

Hello, Can you tell me what do you take as reference while calculating the Nutritional Value of the recipe. When i compare Your Nutritional value table with Mine for the same recipe i find a difference.
Tarla Dalal
16 Jul 18 03:59 PM
   Hi Neha We use Nutritive Value of Indian Foods by C. Gopalan for nutrition value count. Can you please share your source. Tx
Neha Sisangia
17 Jul 18 11:01 AM
   Hi. I used two books for the same. One is C. Gopalan and other is IFCT (Indian food composition table) - 2017. But my values of sodium and potassium are very different as compared to yours even when calculated using C. Gopalan.
Tarla Dalal
19 Jul 18 11:40 AM
   Hi Neha, Thanks for bringing it to our notice. We have recalculated our nutritive values for baking soda in this recipe. Please compare it with your values and let us know.
Edited after original posting.
Neha Sisangia
19 Jul 18 05:04 PM
   Hey.... There is still a lot of Difference for sodium and potassium values. Cant understand how as we both are using same references.
Kerala Parota, Flaky Kerala Paratha
 on 17 Feb 17 04:37 PM
5

it''s lookes yummy
Tarla Dalal
16 Jul 18 02:24 PM
   Hi, Thank you for your kind words. Happy to know you liked our recipes. Do try them and share with us your feedback!
Kerala Parota, Flaky Kerala Paratha
 on 30 Aug 16 12:28 AM
5

Love this recipe alot and can we make this paratha with wheat flour
Tarla Dalal
16 Jul 18 02:27 PM
   Yes, you can but, it won''t be stretchy enough to get such distinct layers and flakiness.
Kerala Parota, Flaky Kerala Paratha
 on 30 Aug 16 12:28 AM
5

Love this recipe.
Tarla Dalal
16 Jul 18 02:29 PM
   Happy to know you liked our recipe. Do try more and more recipes and share with us your feedback! Happy cooking!!
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