Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha |
by Tarla Dalal
કેરળના પરોઠા - ગુજરાતી માં વાંચો (Malabar Paratha, Kerala Parotta in Gujarati)
Added to 45 cookbooks
This recipe has been viewed 261938 times
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.
For malabar paratha- 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.
- Grease the dough with oil then cover it with muslin cloth and keep aside for 1 hour.
- Now divide the dough into 4 equal portions and cover with muslin cloth to avoid the dough from drying up.
- 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.
- Apply 1 tsp ghee all over the paratha and dust some plain flour evenly over it.
- 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.
- Gently roll again into a 150 mm. (6”) diameter circle using ½ tsp of oil.
- 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.
- Repeat steps 4 to 8 to make 3 more malbar parathas.
- Serve the malabar paratha immediately.
Kerala Parotta Video by Tarla Dalal
Malabar Paratha, Kerala Parotta recipe with step by step photos
-
Like Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | then do try other paratha recipes also:
-
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.
![]()
-
To make Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | In a deep bowl add 3 cups of plain flour (maida).
![]()
-
Add 3 tbsp ghee. Ghee helps to makes the paratha soft and flaky.
![]()
-
Add 1 ½ tsp sugar. Sugar helps to given nice golden brown colour to the parathas.
![]()
-
Add salt to taste.
![]()
-
Stretch the dough and knead well using enough water.
![]()
-
Grease the dough with little oil so the surface doesn’t dry out.
![]()
-
Cover with a damp muslin cloth to avoid the dough from drying up and keep aside for 1 hour.
![]()
-
Now divide the dough into 6 equal portions.
![]()
-
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.
![]()
-
Apply 1 tsp ghee all over the paratha using a brush.
![]()
-
Dust some plain flour (maida).
![]()
-
Now make pleats by folding each layer on one another.
![]()
-
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.
![]()
-
Gently roll into a 150 mm. (6”) diameter circle using a little oil.
![]()
-
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.
![]()
-
Served Malabar paratha recipe | Kerala parotta | Indian Malabar parotta | flaky paratha | hot and flaky.
![]()
-
Make sure to knead the dough really well and also rest well.
![]()
-
Do not compromise in adding oil and ghee as its a key ingredient to get the perfect texture.
-
Malabar paratha recipe tastes great when served immediately.
![]()
Other Related Recipes
Nutrient values (Abbrv) per paratha
| Energy | 482 cal |
| Protein | 7.2 g |
| Carbohydrates | 49.4 g |
| Fiber | 0.2 g |
| Fat | 28.4 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe