Kerala Parotta Recipe
Indian · Bread · 50 min total
Kerala Parotta is a flaky, layered flatbread from South India, made with maida (all-purpose flour) and ghee. This recipe yields soft, crispy parottas perfect for pairing with curries or chutneys.
30
min prep
min prep
20
min cook
min cook
6
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour (maida)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons ghee or oil
- 3/4 cup water (approx.)
- 1/4 cup oil for kneading and frying
- All-purpose flour for dusting
Instructions
- In a large bowl, mix flour, salt, and sugar. Add ghee and rub into flour until crumbly.
- Gradually add water and knead into a soft, pliable dough. Cover and rest for 20 minutes.
- Divide dough into 6 equal balls. Apply oil on each ball and let rest for another 10 minutes.
- On a lightly oiled surface, flatten a ball into a thin disc. Spread a few drops of oil on top.
- Fold the disc like a fan (accordion style) to create pleats, then coil into a spiral. Tuck the end underneath. Repeat with all balls. Rest for 10 minutes.
- Flatten each spiral into a disc about 6 inches in diameter, using oiled hands or rolling pin.
- Heat a tawa or non-stick pan over medium-high heat. Cook each parotta, flipping and pressing with a spatula, until golden brown spots appear on both sides. Drizzle oil as needed.
- Remove from pan and clap the parotta between your palms to flake layers. Serve hot.
Tips
- For extra flakiness, use a mix of ghee and oil for frying.
- Parottas are best served immediately; reheat on a dry pan for few seconds.
- Store leftover dough in the fridge for up to a day.
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