Malabar Parotta

A  crowning jewel of Kerala’s cuisine, the Malabar Parotta is a ubiquitous presence in the region’s cuisine. Also known as the Kerala Parotta, this unleavened flaky flatbread is often served with curries. Even though the Malabar Parotta may look akin to the Lachha Paratha, (a North Indian delicacy served with kebabs and gosht), the former is made of maida or refined flour, while Lachha Paratha is mainly made of wheat. Also known as the Barota, Malabar Parotta is traditionally prepared with refined flour, eggs, a sprinkle of sugar and milk. Due to the addition of milk and eggs, the dough becomes extremely soft. The process of kneading is special, which involves making thin elongated rolls that are then doubled and layered over itself. This continuous layering gives a spiral shape to the dough. This spiral shape is then brought face front and flattened into a paratha-like structure. The inner layerings, once fried, result in the flakes.

A popular platter combination in Kerala is the Malabar Parotta with beef fry. Yet another favourite of locals is Barota with ‘empty gravy’ or ‘Salna’ (referred to the tomato gravy that is made with ample masala). Interestingly, the Salna is often termed ‘empty gravy’ owing to the lack of any vegetables or meat in it. In fact, the Malabar Parotta is often savoured with a hot cup of tea as well, or even toddy (a local alcoholic drink extremely prevalent in Kerala). The Malabar Parotta has come to define Malayali cuisine and is a torchbearer of culinary wonders from this particular South Indian region.