Beef & Kerala Parotta Recipe – Authentic Beef Fry Layered Delight

Last Updated on 2 months by Neha Deshmukh

Beef & Kerala Parotta Recipe – Authentic Beef Fry Layered Delight

Hey everyone! If you’ve ever dreamt of bringing the vibrant flavors of Kerala to your kitchen, you’re in for a treat. This Beef & Kerala Parotta is a dish I first made years ago, trying to recreate the incredible meals I had on a trip down south. It’s a little bit of work, but trust me – every single bite is so worth it. It’s a beautiful combination of tender, spiced beef fry layered within a soft, flaky parotta. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a meal; it’s an experience. The beef is incredibly flavorful, thanks to a beautiful blend of spices. And the parotta? Oh, the parotta! It’s soft, slightly chewy, and the perfect vessel for soaking up all those delicious beef juices. It’s comforting, satisfying, and guaranteed to impress. Plus, it’s a fantastic dish to share with family and friends.

Ingredients

Here’s what you’ll need to make this Beef & Kerala Parotta magic happen:

For the Beef Fry:

• 200gm boneless beef, cut into bite-sized pieces
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder (adjust to your spice preference!)
• ¼ tsp fennel powder
• Salt to taste
• Pepper to taste
• 2 tbsp coconut oil
• 2 minced onions
• 1 tsp ginger-garlic paste
• 1 sprig curry leaves, minced
• 2 minced green chillies
• 1 tbsp curry powder/chicken masala powder

For the Parotta:

• 1 ½ cup all-purpose flour
• 3 large eggs
• ¾ cup oil
• 1 ¼ cup milk
• Salt to taste
• Pepper to taste
• Ghee, for cooking (and a little extra for that amazing flavor!)
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Fennel Powder: Don’t skip the fennel powder in the beef fry! It adds a subtle sweetness and aroma that really elevates the flavor. It’s a key ingredient in many Kerala-style beef dishes.
• Coconut Oil: I always use virgin coconut oil for this recipe. It has a lovely aroma and adds an authentic touch. You can find it easily in most Indian grocery stores.
• Kerala Parotta: This isn’t your average flatbread. Kerala Parotta is known for its flaky layers, achieved through a unique stretching and folding technique. It’s a bit of a process, but the result is truly special. It’s a staple in Kerala cuisine and often enjoyed for breakfast, lunch, or dinner.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Start with the Beef: In a pressure cooker, combine the beef, turmeric powder, red chilli powder, fennel powder, salt, and pepper. Add enough water to cover the beef. Pressure cook until the beef is super tender – usually about 4-5 whistles. Once cooked, reserve the stock (that’s liquid gold!) and shred the beef.
2. Make the Beef Fry: Heat the coconut oil in a pan over medium heat. Add the minced onion and sauté until golden brown. Then, add the ginger-garlic paste, curry leaves, and green chillies. Sauté for another minute until fragrant.
3. Combine & Simmer: Add the shredded beef and the reserved stock to the pan. Stir in the curry powder/chicken masala powder. Bring to a simmer and cook until the mixture thickens and the flavors meld together – about 10-15 minutes. Adjust the seasoning to your liking.
4. Whip Up the Parotta Batter: While the beef is simmering, let’s make the parotta batter. In a large bowl, blend the flour, eggs, oil, milk, salt, and pepper until you have a smooth, lump-free batter. It should be a pouring consistency.
5. Cook the First Parotta Layer: Heat a flat pan (like a tawa or a non-stick skillet) over low heat. Add a little ghee. Pour about half of the parotta batter onto the pan and spread it evenly into a thin circle. Cook for about 2 minutes, or until the base is lightly golden.
6. Layer It Up!: Now for the fun part! Spread the beef masala evenly over the cooked parotta layer. Pour the remaining parotta batter on top, spreading it out to cover the beef. Sprinkle with fresh coriander leaves.
7. Cook to Perfection: Cover the pan and cook on low heat until the base of the parotta sets – another 5-7 minutes. Carefully flip the parotta (this can be tricky, so be gentle!) and cook the other side until golden brown and crispy.
8. Serve & Enjoy: Slice the Beef & Kerala Parotta into triangles and serve warm.

Expert Tips

• Tender Beef is Key: Don’t rush the pressure cooking step! You want the beef to be fall-apart tender.
• Low & Slow: Cooking the parotta on low heat is crucial for getting those beautiful layers.
• Ghee is Your Friend: Don’t skimp on the ghee! It adds a richness and flavor that you just can’t replicate.

Variations

• Spice Level: Adjust the amount of red chilli powder to control the spice level. For mild, use just a pinch. For hot, add up to ½ tsp.
• Festival Adaptations: This dish is often made for special occasions like Eid and Christmas in Kerala.
• Gluten-Free: For a gluten-free version, use a gluten-free flour blend for the parotta.
• Vegan: Substitute the eggs with a plant-based egg replacer and use oil instead of ghee. My friend Sarah swears by using applesauce as an egg replacer!

Serving Suggestions

This Beef & Kerala Parotta is fantastic on its own, but it’s even better with a side of… well, pretty much anything! I love serving it with a simple onion-tomato chutney or a cooling raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

1. What cut of beef is best for this recipe?

Chuck roast or brisket work really well because they become incredibly tender when pressure cooked.

2. Can I make the beef fry a day ahead?

Absolutely! In fact, the flavors develop even more overnight. Just store it in an airtight container in the refrigerator.

3. How do I get the parotta layers perfectly thin?

Practice makes perfect! The key is to spread the batter thinly and evenly on the pan. Don’t worry if it’s not perfect the first time.

4. What is the best way to serve this dish for a large gathering?

You can make one large parotta and slice it into smaller portions, or make individual parottas for each guest.

5. Can I use store-bought parotta instead of making it from scratch?

Yes, you can! While it won’t be quite the same, store-bought parotta can save you a lot of time.

6. What drink pairs well with this Beef & Kerala Parotta?

A hot cup of chai is the classic pairing! But a cold glass of lime juice or a light beer also works well.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!