Kerala (Malabar) parotta
AI-drafted · awaiting admin review
A flaky, layered flatbread of maida dough stretched paper-thin, coiled and pan-fried, sold in tea shops and hotels across Kerala.
Region: KeralaOccasion: Dinner; tea-shop and hotel stapleTime: 1 hr 15 min including restingServes: 8 parottasVegetarian
Ingredients
- 3 cups maida (refined wheat flour)
- 1 tsp sugar and 1 tsp salt
- 1 cup milk or water, as needed
- ¼ cup oil, plus more for coating
- 1 tbsp ghee (optional)
Method
- Mix the flour, sugar and salt. Add milk or water and 2 tbsp oil and knead for 10 minutes to a very soft, smooth dough.
- Divide into 8 balls, coat each with oil and rest them covered for at least 1 hour.
- On an oiled surface, press and stretch each ball into a very thin, almost see-through sheet.
- Pleat the sheet like a fan, stretch it into a long rope and coil it into a round. Rest 10 minutes.
- Flatten the coil gently and cook on a hot tawa with a little oil until golden on both sides.
- While hot, stack 3–4 parottas and clap them between your palms to open up the layers.
History
In Kerala the maida parotta became a staple of tea shops and small hotels during the twentieth century.
Significance
Parotta is eaten at every kind of eatery in Kerala, usually with egg roast, chicken or meat curry, or kurma.