Malabar Parotta, also known as Kerala Parotta or Porotta, is a flaky, layered, and soft flatbread from the South Indian state of Kerala. Here’s a detailed recipe to prepare Malabar Parotta:
Ingredients:
For the Dough:
- 3 cups all-purpose flour (maida)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons ghee or oil
- Water, as needed
- 2 tablespoons ghee or oil (for layering)
For Layering:
- Ghee or oil, as needed
Instructions:
Making the Dough:
- In a large mixing bowl, combine the all-purpose flour, sugar, salt, and ghee/oil.
- Gradually add water and knead the mixture into a soft and smooth dough. The dough should be slightly sticky but manageable. Knead for about 10-15 minutes.
- Coat the dough with a little oil, cover it with a damp cloth, and let it rest for at least 2 hours. Longer resting time yields better results, even overnight if possible.
Shaping and Layering:
- After resting, divide the dough into equal-sized balls (approximately lemon-sized).
- Take a ball of dough and roll it into a thin sheet using a rolling pin.
- Apply a thin layer of ghee or oil on the rolled-out dough.
- Make cuts from the edge of the rolled-out dough towards the center using a knife or pizza cutter, leaving the center uncut.
- Pick up one edge and start pleating or folding the dough into a rope-like structure.
- Coil the pleated dough into a spiral shape, tucking the end underneath.
- Repeat the process for all the dough balls.
- Let the coiled dough balls rest for about 15-20 minutes.
Cooking the Parottas:
- Heat a griddle or a flat pan (tawa) on medium-high heat.
- Take one coiled dough ball and roll it gently into a flat, thin circular shape using a rolling pin.
- Place the rolled-out parotta on the hot griddle.
- Cook for a minute or until you see bubbles forming on the surface.
- Flip the parotta and spread a little ghee or oil on the cooked side.
- Flip it again and spread ghee or oil on the other side as well.
- Using a spatula, press gently on the edges to cook evenly and promote the layers to separate.
- Cook until both sides turn golden brown and crispy.
- Remove from the griddle and gently clap the parotta between your palms to fluff up the layers.
- Repeat the process with the remaining coiled dough balls.
Serve hot and enjoy Malabar Parotta with curries, gravies, or any side dish of your choice.
