Ingredients
- 2 cups all-purpose flour (maida)
- 1 tbsp sugar (yes, sugar, just a little)
- 1 tsp salt (for flavor, obviously)
- 2 tbsp oil (for that smooth dough)
- ½ cup water (to bring it all together)
- 1 tbsp ghee (for that buttery finish)
- Cornflour (to roll out the parottas)
Directions
Kerala Parotta is a delicious and iconic South Indian flatbread that is loved by food enthusiasts all over the world. Known for its soft, flaky, and crispy texture, this parotta is a must-try for anyone who loves authentic Indian cuisine. Traditionally made with simple ingredients like all-purpose flour, oil, and a pinch of salt, Kerala Parotta is expertly rolled and folded to create layers that give it that mouthwatering crispness.
This irresistible flatbread is typically served with spicy curries, stews, or even chutneys, making it a perfect companion for your favorite dishes. The process of making Kerala Parotta is an art form in itself – from kneading the dough to resting it for that perfect softness, every step is crucial to achieving the ideal parotta.
Whether you enjoy it with a rich chicken stew, flavorful mutton curry, or a vegetarian side, Kerala Parotta adds a special touch to any meal. In this post, we’ll guide you step by step through the process of making Kerala Parotta at home, complete with tips and tricks to make sure you get those perfectly layered, crispy parottas every time.
Get ready to experience the magic of Kerala in your kitchen with this easy-to-follow recipe that will leave your taste buds craving for more. So, roll up your sleeves, gather your ingredients, and let’s dive into making the perfect Kerala Parotta – a treat that is as fun to make as it is to eat!
Here’s an approximate nutritional breakdown for a single Kerala Parotta (1 serving):
Nutritional Information (Per Kerala Parotta):
| Nutrient | Amount (Per Kerala Parotta) |
|---|---|
| Calories | 180-220 kcal |
| Carbohydrates | 30-35g |
| Protein | 3-4g |
| Fat | 7-10g |
| Saturated Fat | 1-2g |
| Cholesterol | 5-10mg |
| Fiber | 1g |
| Sugar | 1-2g |
| Sodium | 200-300mg |
Note: These values are approximate and can vary based on factors such as portion size, the amount of ghee/oil used, and specific ingredients. Adding more ghee or oil can increase the fat and calorie content. For a healthier option, you can control the amount of ghee used or opt for a lighter oil.
Enjoy the parotta in moderation, as it’s rich in carbohydrates and fat, making it a delicious treat but also one to enjoy as part of a balanced meal!
Steps
1 Done | Mix the Dry IngredientsStart by combining the flour, sugar, and salt in a large mixing bowl. This is the base of your parotta, so mix it well. |
2 Done | Add Oil & WaterSlowly add the oil and mix it into the flour. Now, little by little, pour in the water and knead it into a smooth, soft dough. This might take around 10 minutes of kneading. The more you knead, the fluffier the parotta! |
3 Done | Resting TimeJust like people need a break, your dough does too! Cover it with a damp cloth and let it rest for about 30 minutes. This step is crucial for that soft texture. |
4 Done | Divide the DoughAfter the dough has rested, divide it into small equal-sized balls. Think of them as your mini parotta buddies. |
5 Done | Rolling MagicTake each dough ball and roll it into a flat disc. Now, here’s the trick to get those perfect layers. After rolling out one disc, apply a thin layer of ghee, then sprinkle some cornflour over it. Roll it up like a tight log, and then coil the log into a little round spiral. Repeat this for each dough ball. |
6 Done | Rest AgainAllow the spiraled dough balls to rest for about 10 minutes. It’s a little patience for that flaky magic! |
7 Done | Flatten the SpiralsNow, take each spiral and roll it out gently into a thin disc. Don’t stress if it’s not perfect, just go with the flow. The beauty of the Kerala Parotta lies in its layers, and the rolling part just adds to that crispy, flaky texture. |
8 Done | Cook the ParottasHeat a tawa (or a flat griddle) over medium-high heat. Place the rolled-out parotta on it and cook for about 1-2 minutes on each side. Press it gently with a spatula to make sure it gets all puffy and golden brown. |
9 Done | Finish with GheeOnce cooked, remove the parotta and drizzle some ghee over it. This step takes it from good to "wow, I can’t stop eating!" |
10 Done | Tips for Perfect Kerala Parotta• Kneading is Key: The softer the dough, the better the parotta. So, knead it with love! • Cornflour Love: It gives the parotta that extra crispiness. • Don’t Rush the Resting: Giving your dough time to relax is essential for perfect layers. • Make It Your Own: Pair it with a chicken stew, mutton curry, or even a vegetable korma! You can’t go wrong. And there you have it, the Kerala Parotta recipe that’ll transport you straight to the streets of Kerala! Make sure to grab a bite, and when you do, don’t forget to pat yourself on the back for creating something so flaky, crispy, and downright delicious. |
