Kerala Parotta Recipe – Flaky Layered Flatbread

Last Updated on 2 months by Neha Deshmukh

Kerala Parotta Recipe – Flaky Layered Flatbread

Hey everyone! If you’ve ever been to Kerala, you know you haven’t truly experienced it until you’ve tasted a freshly made parotta. Seriously, these flaky, layered flatbreads are a staple for a reason. I remember the first time I tried to make these at home – it was a bit of a learning curve, but so worth it! Today, I’m sharing my tried-and-true recipe so you can enjoy a little piece of Kerala in your own kitchen.

Why You’ll Love This Recipe

Kerala Parotta isn’t just food; it’s an experience. The process of making it is almost meditative, and the reward? Layers upon layers of soft, buttery goodness. It’s perfect for a weekend brunch, a special occasion, or honestly, just because you deserve a treat. Plus, it’s incredibly versatile – amazing with a spicy salna, a creamy kurma, or even just a simple egg roast.

Ingredients

Here’s what you’ll need to create these amazing parottas:

• 1 cup All-purpose flour (Maida) – about 120g
• as needed Salt – about 1/2 tsp
• 0.25 tsp Sugar – about 1g
• 1 tbsp Cooking oil – about 15ml
• 0.5 cup Water – about 120ml

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Maida Flour: This is key. Maida (all-purpose flour) gives parotta its signature softness and elasticity. Don’t try substituting with whole wheat flour – it just won’t be the same.
• Oil Type: Traditionally, coconut oil is used in Kerala for making parotta, lending a subtle flavour. However, any neutral-flavored oil like sunflower or vegetable oil works beautifully too. I often use sunflower oil as it’s readily available.
• Sweetness: Some families like a tiny bit of sweetness in their parotta. It’s a regional preference, so feel free to adjust the sugar to your liking, or even omit it altogether. My grandmother always added a pinch, and I’ve carried on the tradition!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t be intimidated – it looks more complex than it is.

1. First, in a large bowl, mix together the maida, salt, and sugar. Add 1 tablespoon of oil and start gradually adding water, mixing until you form a slightly sticky dough.
2. Now, the kneading begins! Knead the dough for about 5 minutes. It will be a bit sticky, so don’t be afraid to grease your hands with a little oil.
3. Once kneaded, coat the dough with another 1.5 teaspoons of oil. This is important to keep it soft. Cover the bowl and let it rest for at least 15 minutes. This allows the gluten to relax, making it easier to roll.
4. Divide the dough into 3 equal balls. On a lightly greased surface, roll each ball out as thinly as possible. Seriously, thin is the goal! Stretch it until it’s almost translucent. Don’t worry if it tears a little – it happens! Keep applying oil during rolling to prevent sticking.
5. This is where the magic happens. You can either pleat the rolled dough like a saree fold (the traditional method) or cut it into strips and layer them on top of each other. Then, roll it all up into a spiral. Let the spiral rest for another 5 minutes.
6. Gently flatten the spiraled dough with a rolling pin to about paratha thickness. Be gentle! You don’t want to press out all those beautiful layers we worked so hard to create.
7. Heat an iron tawa (flat griddle) over medium heat. Cook the parotta, pressing gently around the edges with a spatula to help it spread. Drizzle about ½ teaspoon of oil around the parotta and flip it when it starts to brown. Cook until golden brown on both sides.
8. Finally, while the parotta is still hot, clap it between your palms. This separates the layers and makes it wonderfully flaky. Serve immediately!

Expert Tips

• Don’t skimp on the oil: Oil is your friend in this recipe! It keeps the dough soft and pliable.
• Resting is crucial: Don’t rush the resting periods. They really do make a difference in the texture.
• Hot Tawa: Make sure your tawa is hot enough before you start cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! No egg wash needed.
• Spice Level: For a little kick, add ½ teaspoon of chili powder to the dough. My friend, Priya, loves doing this!
• Festival Adaptations: Kerala Parotta is often served during special occasions like Eid and Onam. It’s a festive treat everyone enjoys.

Serving Suggestions

Kerala Parotta is best enjoyed hot off the tawa! Here are a few of my favorite accompaniments:

• Salna: A spicy vegetable stew.
• Kurma: A creamy coconut-based curry.
• Egg Roast: A classic Kerala breakfast.
• Beef Fry: For a more substantial meal.

Storage Instructions

Honestly, parotta is best eaten fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave, but they won’t be quite as flaky.

FAQs

Let’s answer some common questions:

• What type of oil is best for making Kerala Parotta? Traditionally, coconut oil is used, but any neutral-flavored oil like sunflower or vegetable oil works well.
• Can I use wheat flour instead of maida? While you can try, the texture won’t be the same. Maida gives parotta its signature softness and elasticity.
• How do I get the parotta layers to separate properly? Clapping the hot parotta between your palms is the key!
• Can I make the dough ahead of time? Yes, you can make the dough a few hours ahead of time. Just keep it covered and oiled.
• What is the best accompaniment to serve with Kerala Parotta? That’s a tough one! It depends on your preference, but salna, kurma, and egg roast are all excellent choices.

Enjoy making (and eating!) these delicious Kerala Parottas. Let me know how they turn out in the comments below!