Kerala parotta
Kerala parotta, from above
VegKerala

Kerala parotta

Flaky, layered maida bread, slapped and crushed. Beef fry's soulmate, egg roast's too.

60 minTime
8 gProtein each
mildSpice
2hPlan ahead. Soak for 2 hours first; the 60 minutes come after.
The flaky one2 chapters · 1 min read

Make it your way

Grandma's wayMaida, oil, stretch, coil, crush.
The original
424kcalsame
8 gproteinsame
2 gfibresame
60minutessame

Classic Kerala parotta.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2½ cups
Sugar2 tsp
Salt1 tsp
Milk¼ cup
Waterabout 1/2 cup
Cooking oil (vegetable oil)for dough, layering and cooking

Method

5 steps
  1. 1Knead maida, sugar, salt, milk, water and 1 tbsp oil to a very soft dough for 10 minutes. Coat with oil and rest 2 hours.
  2. 2Divide into 8 balls, coat with oil. Stretch each ball on an oiled counter as thin as you can.
  3. 3Gather the sheet into pleats, then coil into a spiral. Rest 10 minutes.
  4. 4Flatten gently and cook on a medium hot tawa with a little oil until golden on both sides.
  5. 5While hot, stack 2 or 3 and clap them between your palms to open the layers.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Kerala parotta: a bread or rice, a side, something to drink and something sweet.

With a main Nadan kozhi curry50 min
With a main Kerala meen curry35 min
On the side Avial35 min
On the side Olan35 min
To drink Kulukki sarbath5 min
Something sweet Ada pradhaman60 min
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