Kerala Parotta
Veg
Layered, flaky flatbread made by stretching and coiling refined flour dough, then pan-frying until golden. Distinct from the North Indian paratha in its laminated layers, kerala parotta is the default partner to chicken, egg, or mutton curries across Kerala tea shops.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
| 2 cups | all-purpose flour |
| 1 tablespoon | sugar |
| 1 teaspoon | salt |
| 1 tablespoon | vegetable oil |
| 3/4 cup | water |
| — | additional oil for cooking |
Instructions
- 1 In a large bowl, mix the flour, sugar, and salt together.
- 2 Add the vegetable oil and mix well with your fingers until the mixture resembles breadcrumbs.
- 3 Gradually add water and knead into a soft and smooth dough.
- 4 Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 5 Divide the dough into equal-sized balls.
- 6 Flatten each ball slightly and apply a small amount of oil on top.
- 7 Roll each ball into a thin circle or rectangle on a greased surface.
- 8 Fold the rolled dough into a pleated structure and then coil it into a round shape.
- 9 Flatten the coiled dough gently with your hands.
- 10 Heat a tawa or skillet over medium heat and add a little oil.
- 11 Place the parotta on the tawa and cook until golden brown spots appear on both sides, adding oil as needed.
- 12 Repeat the process with the remaining dough balls.
Tips
For best results, ensure the dough is soft and well-rested before shaping the parottas.