MALABAR PARATHA RECIPE (KERALA PARATHA) | SOFT & FLAKY LAYERED PARATHA -MALABAR PAROTTA RECIPE
Recipe By Esha Purswani
This soft and flaky layered Paratha, also known as barotta or porotta, Madurai parotta, and Kerala paratha. MALABAR PARATHA is the most popular street food in south India, and you can find parotta stalls across the street at stone’s throw away distance. Malabar parotta is a very renowned and popular bread in Kerala and Tamilnadu. This soft and flaky layered Paratha, also known as barotta or porotta, Madurai parotta, and Kerala paratha. Here is an easy way to make Malabar paratha which is very popular in Kerala.
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Add to Shopping ListIngredients for MALABAR PARATHA RECIPE (KERALA PARATHA) | SOFT & FLAKY LAYERED PARATHA -MALABAR PAROTTA RECIPE Recipe
- 0.33 cups flour maida
- 0.33 tsp Sugar
- 0.08 tsp Salt
- 1/25 cup Milk
- 0.33 tbsp Oil
- 0.08 tsp Milk
- As Required Asrequired water
Directions: Malabar Paratha Recipe (kerala Paratha) | Soft & Flaky Layered Paratha -malabar Parotta Recipe Recipe
- STEP 1.Add the sugar, salt, oil and milk to the flour (Maida) along with the water, in the said order while mixing with your hand. When all the ingredients are homogenised - knead the dough till it forms a smooth ball.. Once you have a smooth ball, let it rest at room temperature for 10 minutes. After resting, roll it into a log and divide it into 4 smaller balls. Cover the smaller balls with oil generously. There are 2 methods for rolling these out.
- STEP 2.FOR THE FIRST METHOD
- STEP 3.roll the ball out into a fairly thick circle with a rolling pin and add some oil on top.
- STEP 4.Put one hand’s fingers under the rolled out parota with the thumb over it, and the other hand’s fingers above the rolled out parota with the thumb under it - side by side. Lift the parota in a circular motion and swiftly slap it back down on the work surface. Keep moving clockwise/anti-clockwise so that the parota is extending evenly in all directions. Once it’s thin enough to see through - add more oil on top, gather the parota diametrically to make a rope (gather, do not fold) and role it from one end to the other to form a rose
- STEP 5.THE SECOND METHOD
- STEP 6.roll it out with your hands or rolling pin without the stretch and slap motion. Use a clean workspace where you can roll out the dough balls (will adding more oil gradually) with the rolling pin till it’s thin enough to see through. If you’d like to use your hand - gently use the heel of your palm to push the parota’s edges outwards. It’s essential that both the work surface and top of the parota are well oiled. Once it’s thin enough to see through - add more oil on top, gather the parota diametrically to make a rope (gather, do not fold) and role it from one end to the other to form a rose.
- STEP 7.Once the roses are formed, rest the dough for another 10 minutes.
- STEP 8.After the dough is rested, flatten it out into a disk and roll it out as you would a paratha while the pan is heating and plop it onto the hot pan. Lightly press and flip to get good colour - add more oil. As soon as you get the parota off the pan - crush it with your hands and serve hot.
- STEP 9.TIPS AND TRICKS WHILE MAKING MALABAR PAROTA
- STEP 10.Resting the dough at different stages is essential - after kneading, and dividing into smaller portions. It allows the dough to maintain its elasticity and stretch properly. If the dough is not rested after shaping into roses - it will not form the beautiful layers that the Malabari Parota is famous for.
- STEP 11.Make the Parota on high heat and crush it right off the stove. It helps give the layers more definition and brings out the flakiness of the parota.
- STEP 12.If you’d like to make it in advance, you can also half-cook the parota and store it between sheets of butter paper in your freezer. to cook it - simply take it out of your freezer and cook it on your pan with some ghee - doesn’t need to be thawed.
Nutrition
value
value
235
calories per serving
6 g Fat6 g Protein39 g Carbs1 g FiberOther
Current Totals
- Fat6g
- Protein6g
- Carbs39g
- Fiber1g
MacroNutrients
- Carbs39g
- Protein6g
- Fiber1g
Fats
- Fat6g
Vitamins & Minerals
- Calcium24mg
- Iron< 1mg
- Vitamin A2mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B910mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium17mg
- Manganese< 1mg
- Phosphorus66mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Esha Purswani