Kerala Parotta or Malabar parotta are a street food originating from the Malabar region along the coast of Southern India. It’s very flaky, crispy and crumbly. It is similar to North India’s Laccha Paratha. The only difference is that Kerala Parotta is made of Maida and requires more amount of kneading and resting the dough to prepare a very soft dough. You can it with any Punjabi curry or with any Sabzi. Eat Kerala Parotta Hot. It tastes best when hot.
This recipe makes 6 to 7 Parotta
All Purpose flour – 3 cups
Salt – 1 tsp
Sugar – 2 tsp
Water – 1 1/4 cup or as needed
1. Take flour, salt and sugar in a mixing bowl. Mix them well. Make a well in the middle and pour water. Mix well and knead a sticky dough. Cover and keep it aside for 10 minutes.
2. Apply some oil and knead the dough for 6 to 7 minutes. Again cover it and let it rest for 30 minutes.
3. After 30 minutes, start kneading your dough again. Rub your hands with oil and drizzle a tbsp or so around the edges of the dough to make it less sticky and easier to knead. Knead the dough for about 5 to 7 minutes or until its soft and smooth.
4. Divide the dough into 6 parts, roll each part into a ball, brush oil generously over the balls. cover with a clean kitchen towel and let it rest for 30 minutes.
5. After 30 minutes, grease your work surface with oil, place the dough ball on it. Start rolling with rolling pin to make a very thin roti. (Don’t worry about shape). Roll it very very thinly. Few tears are fine.
6. Apply oil all over the rolled sheet and spread it with your hands.
7. Now gently lift one of the edges of the rolled sheet with both of your hands and start folding it into a fan fold. Keep doing this until the entire sheet is folded into a long folded strip.
8. Holding one end of the pleated dough, roll like a spiral and press the last edge underneath. Prepare all the balls same way.
9. Apply some oil and keep the covered with cloth for 15 minutes.
10. Roll each ball into parathas, not too thick not thin.
11. Heat griddle/tawa, place the rolled parotta. Allow to cook for 2 minutes over medium heat and flip. Apply ghee or oil both the sides and cook it until golden brown in color.
12. Remove the Parotta from the tawa and with both the hands just push the parotta lightly so that the layers comes out.
14. Kerala Parotta is ready. Enjoy them with any curry.