Kerala Parotta, popularly known as Paratha or Porotta is a delicacy from the state of Kerala. A very easy recipe for home made parottas from scratch. Malabar Parotta is very famous bread in Kerala and Tamil Nadu. It’s even popular in Sri Lanka.
Here comes the recipe is so simple and the Parotta even turns out so flaky and so soft. So everyone can try it.
- 1 Cup (250 ml) Maida (All Purpose Flour)
- ½ teaspoon salt
- ½ teaspoon sugar
- 1.5 teaspoon sunflower oil
- ⅓ cup water (plus a few teaspoons more)
- ¼ cup sunflower oil / vegetable oil for making dough and cooking parotta
Step-1: Mix in the Maida (all purpose flour), salt, sugar, oil and water to form a soft dough.
Step-2: Knead the dough for five minutes by hand. Cover the dough with a cloth. Rest the dough for 2 hours.
Step-3: After the rest, form dough balls and rest the dough balls for five more minutes.
Step-4: Take the dough ball and flatten it and roll it into a small disk. Sprinkle some oil if need be.
Step-5: Transfer the rolled disks to a plate and apply oil on top of each rolled disk. Keep stacking the rolled disk, one on top of the other and keep applying oil on top of each disk.
Step-6: Rest the dough disks on the plate for 20 minutes.
Step-7: Take a disk and place it on a flat surface. Gently pull the sides of the disks to form a large circle. It should effortlessly spread.
Step-8: Gently gather the dough in one corner and make a spiral. Repeat with all the dough disks. Rest the spirals for five minutes.
Step-9: Gently pat the spiralled dough with hand and spread the dough for 2-3 inches.
Step-10: Heat a dosa tawa and place the parottas on the tawa. Cook a minute on each side. Then apply a teaspoon of oil for each parotta and cook for a couple of more minutes on low flame.
Step-11: The dough needs to cook on a low flame so the inner part of the parotta also gets cooked evenly. When the parotta is golden, remove from heat.
Step-12: Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
Step-13: Serve Kerala parotta hot with Korma or any gravy type curry.