Kerala Parota, Flaky Kerala Paratha


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Kerala Parota, Flaky Kerala Paratha

5/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD

Added to 28 cookbooks   This recipe has been viewed 39062 times

Kerala Parota or Malabar Parota is a unique dish from Malayalam cuisine, which is not to be confused with North Indian parathas. The Kerala Parota 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 marvellous to watch the roadside vendors preparing these Flaky Kerala Parotas, rolling them and flipping them with a swiftness and flair that come only out of practice. One thing about the Kerala Parota is that it has to be had hot, otherwise it will get chewy. Relish it with a large cup of yummy Vegetable Korma .

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Kerala Parota, Flaky Kerala Paratha recipe - How to make Kerala Parota, Flaky Kerala Paratha

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

Ingredients

For The Dough
1 1/4 cups plain flour (maida)
1/4 tsp baking soda
1 tsp sugar
1 tbsp oil
salt to taste
1/2 tsp oil for kneading

Other Ingredients
4 1/2 tsp oil for greasing and brushing
oil for cooking
Method
For the dough

    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using approx. ½ cup of hot water.
  2. Cover the dough with a damp muslin cloth and keep it aside for 1 hour.
  3. Knead again using ½ tsp of oil till smooth.

How to proceed

    How to proceed
  1. Divide the dough into 6 equal portions.
  2. Brush ¼ tsp of oil on a clean, dry surface, place a portion of the dough and roll very thinly from all the sides ( stretch the dough as much as you can).
  3. Apply ½ tsp of oil evenly all over the rolled dough using your fingers.
  4. Pull one corner of the dough and stretch it to create a fan as shown in the image.
  5. Bring all the sides together as shown in the image.
  6. 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. Repeat steps 2 to 6 to make 5 more swiss rolls. , cover with a damp muslin cloth and keep it aside for 10 minutes.
  8. Roll a portion of the swiss roll into a 150 mm. (6”) diameter circle.
  9. Heat a non-stick tava (griddle) and cook the parota, using a little oil, till golden brown spots appear on both the sides.
  10. Remove on a plate and press it gently from the sides towards the centre to make the layers more visible in the parota.
  11. Repeat steps 8 to 10 to make 5 more parotas.
  12. Serve immediately.

Nutrient values (Abbrv) per parota
Energy164 cal
Protein2.5 g
Carbohydrates17.8 g
Fiber0.1 g
Fat9.2 g
Cholesterol0 mg
Sodium47.7 mg

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Reviews

Kerala Parota, Flaky Kerala Paratha
5
 on 16 Jul 18 03:30 PM


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
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Tarla Dalal    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.
Reply
19 Jul 18 11:43 AM
Kerala Parota, Flaky Kerala Paratha
5
 on 16 Jul 18 12:29 PM


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.
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Tarla Dalal    Hi Neha We use Nutritive Value of Indian Foods by C. Gopalan for nutrition value count. Can you please share your source. Tx
Reply
16 Jul 18 03:59 PM
Neha Sisangia    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.
Reply
17 Jul 18 11:01 AM
Tarla Dalal    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.
Reply
19 Jul 18 11:40 AM
Neha Sisangia    Hey.... There is still a lot of Difference for sodium and potassium values. Cant understand how as we both are using same references.
Reply
19 Jul 18 05:04 PM
Kerala Parota, Flaky Kerala Paratha
5
 on 17 Feb 17 04:37 PM


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


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


Love this recipe.
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Tarla Dalal    Happy to know you liked our recipe. Do try more and more recipes and share with us your feedback! Happy cooking!!
Reply
16 Jul 18 02:29 PM
Kerala Parota, Flaky Kerala Paratha
5
 on 23 May 16 09:42 PM


we would like demo of the parota the receipe sounds good and palatable
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Tarla Dalal    Hi Almanza, We have given look and do of the recipe now. Do try it. Happy Cooking !!
Reply
25 May 16 05:17 PM
Kerala Parota, Flaky Kerala Paratha
5
 on 23 May 16 09:37 PM


can we have a demo of how the parota made and can it be half browned and stored in fridge
Kerala Parota, Flaky Kerala Paratha
5
 on 20 May 16 03:50 PM


Kerala Parota.. Flaky parota with slightly crispy.. This was really good and different from regular parathas.. This goes well with vegetable korma.. I enjoyed this recipe with my family.. A must try recipe..