Kerala Flaky Paratha Recipe (Malabar Parottas)
Kerala parathas, also known as Kerala parottas or Malabar parathas, are a type of layered flatbread from the state of Kerala in south India. Made with maida (white refined flour), all-purpose flour, or sometimes whole wheat flour, these parathas are known for their flaky and layered texture. This is achieved by rolling and cutting out the dough into thin strips and then rolling it into a spiral shape. Whether served as a side dish or as a main meal, Kerala parathas are a delicious and satisfying choice that is sure to become a guilty pleasure for anyone who tries them.
You typically eat Kerala parathas with a variety of curry dishes, such as vegetable kurma/korma or chicken curry. This wonderful flatbread has a flaky and layered texture with a slightly sweet and nutty flavor, thanks to all-purpose flour, and occasionally whole wheat flour used in the dough. The dough is also typically brushed with a little oil or ghee (clarified butter) before cooking, which adds a rich and savory flavor to the paratha.
Kerala paratha has a long and rich history in southern India where they became well known in the Malabar region of Kerala. They are popular street food in Kerala, as well as in the neighboring state of Tamil Nadu. It is a breakfast or snack item, and it is also a popular choice for special occasions and celebrations. Today, Kerala paratha is common at restaurants and street food stalls all over Kerala, and has also gained popularity in other parts of India and around the world.
Ingredients For Kerala Paratha
Flour
The main ingredient in Kerala paratha is all-purpose flour, which provides the structure and body of the paratha. You can use different types of flour to achieve different textures and flavors. Commonly, you can use all-purpose flour (also known as plain flour) and whole wheat flour, which adds a nutty and slightly sweet flavor to the paratha.
Water
Water helps in binding the flour mixture to form the dough. The amount and temperature of the water used can affect the texture of the dough. Using lukewarm water helps to make a softer and more pliable dough, which is important for achieving a flaky texture in the paratha.
Salt
Salt enhances the flavor of the paratha and balances out the sweetness of the flour.
Oil
Oil helps to grease the surface of the dough and prevents it from sticking while rolling. Brushing oil in between the folded layers of a paratha helps create a layered and flaky texture
Ghee (optional)
Ghee is a type of clarified butter that is common in Indian cooking. It adds a rich, nutty flavor to the paratha and helps to make it more tender and flaky.
Curry
Kerala parathas typically pair well with a variety of curry dishes, such as vegetable kurma, chicken curry, or egg curry. These curries add flavor, moisture, and a spicy kick to the paratha.
Cooking Instructions For Kerala Paratha
In a large mixing bowl, combine the all-purpose flour with sugar, baking powder, and salt.
Mix well by using your hand to incorporate the ingredients.
Then slowly add the lukewarm water to the dry mixture and mix until a soft dough forms. If the dough feels too dry, add a little more water. On the other hand, if it feels too wet, add a little more flour.
Knead the dough for about 5-10 minutes until it becomes smooth and elastic.
Then coat the dough ball in oil and let it rest for 1-2 hours.
Divide the dough into small balls, about the size of a golf ball. Brush with oil and cover the dough balls with a damp cloth to prevent them from drying out.
Let rest for 30 minutes.
Heat a large skillet or griddle over medium flame.
Take one dough ball and roll it out into a thin circle using a rolling pin on a well-oiled work surface. The circle should be about 6-8 inches in diameter.
Brush the surface of the rolled dough with a little oil or ghee. Make sure you fully cover the surface with the oil or ghee to produce the flaky texture that you are after.
Now thinly slice the rolled out dough using a knife into several parallel thin strips. The strips should be about ¼ inch wide.
Bunch these strips up into a single cable.
Stretch the cable out and then roll it down its length and tuck the end into one of the rolls.
This will form a rosette shaped disc.
Now roll this disc flat into a 6-8 inch circle.
Place the rolled dough on the hot skillet and cook for 1-2 minutes on each side, or until it develops golden brown spots. Brush generously with ghee or oil.
Repeat the process with the remaining dough balls.
Serve the Kerala parathas hot with your choice of vegetable kurma, chicken curry, egg curry, or any other curry of your choice.
Serving suggestions For Kerala Parathas
Serve it hot
It is best to serve the Kerala paratha hot, straight off the griddle. To ensure that the paratha stays hot and crispy, transfer it to a plate and cover it with a clean cloth or foil until you are ready to serve it.
Accompany it with a side of kurma / korma
Kurma, aka Korma, is a spicy and flavorful gravy that pairs really well with Kerala paratha. You can make kurma with vegetables or meat, depending on your preference. Serve the paratha with a side of kurma to create a complete and flavorful meal.
Garnish it with herbs
Garnishing Kerala paratha with fresh herbs, such as coriander leaves or mint leaves, adds a fresh and aromatic flavor to the dish.
Serve it with a side of pickle
You can serve Kerala paratha with a side of pickle, such as mango pickle or lemon pickle, to add an extra layer of flavor to the dish.
Enjoy it as a snack
You can also enjoy Kerala paratha as a snack on its own or with a side of yogurt or raita. It is a popular street food and homemade treat in Kerala that you can enjoy as a snack in the morning, afternoon, or evening.
Storing Suggestions For Kerala Parottas
Refrigerate it
To store Kerala paratha in the refrigerator, transfer it to an airtight container or a resealable plastic bag and seal it tightly. The paratha will keep in the refrigerator for up to 3-4 days.
Freeze it
To store Kerala paratha in the freezer, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. The paratha will keep in the freezer for up to 3 months.
Reheat it carefully
When reheating Kerala paratha, it is important to do so carefully to prevent it from becoming dry or overcooked. You can either microwave the paratha in short bursts, or reheat it on the stove top over low heat, adding a little water or oil to keep it moist.
Avoid storing it at room temperature
It is better not to store Kerala paratha at room temperature for an extended period of time, as it can become stale and lose its flavor and texture.
Kerala Flaky Paratha Recipe (Malabar Parottas)
Course: BreakfastCuisine: South Indian, IndianDifficulty: Medium4
servings20
minutes10
minutesKerala parathas, also known as Kerala parottas or Malabar parathas, are a type of layered flatbread from the state of Kerala in south India.
Ingredients
4 cups all purpose flour (also known as all-purpose flour or plain flour)
1 tbsp sugar
1/2 tsp salt
1 tsp baking powder
2 tbsp oil
1 cup lukewarm water (add more as necessary to form a soft pliable dough)
6 tbsp oil or ghee, plus more for cooking
Directions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix well by using your hand to incorporate the ingredients.
- Slowly add the lukewarm water to the dry mixture and mix until a soft dough forms. If the dough feels too dry, add a little more water. If it feels too wet, add a little more flour.
- Knead the dough for 5-10 minutes until it becomes smooth and elastic.
- Coat the dough ball in oil and let it rest for 1-2 hours.
- Divide the dough into small balls, about the size of a golf ball. Brush with oil and cover the dough balls with a damp cloth to prevent them from drying out.
- Let rest for 30 minutes.
- Heat a large skillet or griddle over medium flame.
- Take one dough ball and roll it out into a thin circle using a rolling pin on a well-oiled work surface. The circle should be about 6-8 inches in diameter.
- Brush the surface of the rolled dough with a little oil or ghee. Make sure you fully cover the surface with the oil or ghee to produce the flaky texture that you are after.
- Now thinly slice the rolled out dough using a knife into several parallel thin strips. The strips should be about ¼ inch wide.
- Bunch these strips up into a single cable.
- Stretch the cable out and then roll it down its length and tuck the end into one of the rolls.
- This will form a rosette shaped disc.
- Now roll this disc flat into a 6-8 inch circle.
- Place the rolled dough on the hot skillet and cook for 1-2 minutes on each side, or until it develops golden brown spots. Brush generously with ghee or oil.
- Repeat the process with the remaining dough balls.
- Serve the Kerala parathas hot with your choice of vegetable kurma, chicken curry, egg curry, or any other curry of your choice.
Recipe Video
Notes
- If the dough becomes too dry while rolling, you can wet your hands with a wet cloth and smooth out the dough.
- You can also brush the paratha with a little ghee or oil after cooking for extra flavor.
- If you have trouble rolling out the paratha evenly, you can watch our video recipe or refer to step-by-step photos for guidance.
- For the best results, it’s important to use the right amount of oil while cooking the paratha. Too little oil will result in a dry and overcooked paratha, while too much oil will make it greasy. Use about 1 tablespoon of oil per paratha and adjust as needed.
- The texture of the parotta should be flaky and layered. A well-made flaky parotta will have a crunchy outer layer and cushy inner layers.
- Kerala parottas are a popular street food in the state of Kerala and are often served with vegetable curry or korma. They are also popular in Tamil Nadu and the Malabar region of Kerala.
- The only difference between a Kerala parotta and a North Indian paratha is the technique used to roll out the dough. Kerala parottas are made using a spiral technique, while North Indian parathas are usually folded.
Frequently Asked Questions
Laccha paratha is a flaky and layered version of Kerala paratha that is popular in India and Sri Lanka. To make laccha paratha, you will need to roll out the dough into thin circles and then fold or stack the circles on top of each other. The stacked circles should then be rolled out into a single, thin circle and fried on a griddle with enough oil until it is crispy and golden brown. Regular paratha, on the other hand, is made by rolling out a single circle of dough and frying it on a griddle until it is crispy and golden brown.
Yes, Kerala paratha can be frozen for longer storage. To freeze the paratha, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. The paratha will keep in the freezer for up to 3 months. When you are ready to eat the paratha, thaw it in the refrigerator and reheat it as desired.
To store Kerala paratha, transfer it to an airtight container or a resealable plastic bag and seal it tightly. The paratha can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. When reheating Kerala paratha, it is important to do so carefully to prevent it from becoming dry or overcooked. You can either microwave the paratha in short bursts, or reheat it on the stovetop over low heat, adding a little water or oil to keep it moist.
Yes, Kerala paratha can be made with whole wheat flour instead of all-purpose flour. Using whole wheat flour will give the paratha a slightly healthier twist, as it is a source of fiber and nutrients. However, whole wheat flour may not give the paratha the same flaky and crispy texture as all-purpose flour.
Kerala paratha can be served hot or at room temperature as a snack or as part of a meal. It can be enjoyed on its own or with a side of kurma, yogurt, or raita. It is also often garnished with fresh herbs, such as coriander leaves or mint leaves, to add a fresh and aromatic flavor to the dish.
Some common accompaniments for Kerala paratha include korma, yogurt, raita, mango pickle, and lemon pickle. These accompaniments add flavor and balance to the dish and help to create a complete and satisfying meal. Experiment with different combinations of accompaniments to find what works best for you.
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