How To Make Perfect Malabar Parotta: A Quick And Easy Recipe

Keralites' love for soft and flaky Malabar Parotta is unparalleled. This stretchy flatbread, with its unique layers and flaky texture, is a staple in many households. However, making the perfect dough at home is often seen as a tiresome and time-consuming task. What if there was an easy hack to prepare the dough in just a minute? With the help of a mixer jar, you can now make perfect Malabar Parotta dough in no time. Here’s how to do it. 

Ingredients

1 egg 

¾ cup water 

1 teaspoon salt 

¼ teaspoon baking soda 

3 tablespoons oil 

Melted butter as required 

Method

This recipe makes approximately seven Malabar Parottas. The dough can be prepared in two batches if your mixer is at least 750 watts. 

Step 1: Prepare the Egg Mixture 

Break the egg into a bowl. 

Add water to make a total of one cup. 

Beat the mixture well and set it aside. For a vegetarian version, you can skip the egg and use just water. 

Step 2: Blend the Dough 

Pour half a cup of the egg mixture into the mixer jar. 

Add 1 ¼ cups of all-purpose flour, ½ teaspoon salt, a pinch of baking soda, and 1 tablespoon oil into the mixer. 

Blend the mixture on pulse mode. Pulsing should be done in intervals. 

The dough should be ready within 30-40 seconds. Once the initial dough is formed, add the remaining flour and blend it until the dough comes together. 

Step 3: Rest the Dough 

Rub some oil on the dough and allow it to rest for 20 minutes. This step is crucial for developing the dough’s elasticity and softness. 

Step 4: Shaping the Parottas 

After resting, divide the dough into seven equal balls. 

Grease your rolling pin and the surface with oil to prevent the dough from sticking. 

Roll each dough ball into a thin sheet. 

Apply melted butter on the surface of the rolled-out dough. This helps in achieving the soft, flaky layers. 

Sprinkle a little wheat flour on the sheet and cut it into thin strips. 

Roll these strips into a spiral shape, resembling a rolled-up parotta. 

Flatten each spiral slightly using your palms or a rolling pin. 

Step 5: Cooking the Parottas 

Heat a pan or griddle over medium heat. 

Cook each parotta on the hot pan, turning occasionally, until both sides are golden brown and cooked through. 

Press the parotta gently with a spatula while cooking to ensure even cooking and to help the layers separate. 

Serving

Serve these delicious homemade Malabar Parottas with your favourite vegetable or meat curries. They pair wonderfully with dishes like chicken curry, mutton curry, or even a simple vegetable stew. The flaky, buttery layers of the parotta make it a perfect accompaniment to the rich and spicy gravies typical of South Indian cuisine.