Kerala Parotta
Kerala Parotta is a beloved layered, flaky flatbread from the Indian state of Kerala, made from refined wheat flour (maida), water, salt, and oil or ghee. The dough is kneaded, rested, and then repeatedly stretched, folded, and coiled to create its signature soft, spiral layers before being cooked on a hot griddle.
🍳 View the full Kerala Parotta recipe →
🍽️ Nutrition at a glance
This dish is primarily a high-carbohydrate food with a moderate amount of fat from the oil or ghee used in preparation and cooking, offering minimal protein. A single parotta typically provides around 250-300 calories, depending on its size and the amount of fat used.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 4 g |
| Carbs | 38 g |
| Fat | 9 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 320 mg |
| Iron | 2.1 mg |
| Calcium | 45 mg |
| Potassium | 60 mg |
| Magnesium | 15 mg |
| Phosphorus | 55 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.5 mg |
| Folate | 50 µg |
Per 1 piece (approx. 80 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a staple street food and comfort food in Kerala, often enjoyed with spicy curries like beef fry or vegetable stew. Its unique, time-intensive preparation method, which involves swinging and slapping the dough to develop gluten and create layers, is a skill often showcased by street vendors.
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AI estimate may be inaccurate · Terms