Malabar parotta is a flaky layered flatbread popular in Kerala, often served with beef curry, chicken curry, or veg salna. The dough is allowed to rest for many hours to achieve a soft and flaky texture.
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Mix the ghee and oil and set aside.
In a bowl, combine flour, sugar, baking soda, and salt.
Gradually add water at room temperature and mix. The dough needs a little more water than chapati dough.
Transfer the dough to a clean kitchen countertop.
Dust 1 tbsp of flour on the countertop and knead the dough to avoid stickiness.
Knead in a rolling motion for 1 minute, then knead using both hands in a stretchy motion for 15 minutes to achieve a soft dough.
Place the dough in a bowl and grease with the ghee-oil mix to prevent drying. Cover with a wet cloth and allow to rest for 2 hours.
Make big lemon-sized balls from the dough and grease them with the ghee-oil mix. Cover with a wet cloth and rest for 20 minutes.
Spread some ghee mix on the countertop. Take one dough ball, pour some ghee mix on it, and gently spread.
Flatten the dough using a roller until it becomes a very thin sheet, adding ghee mix generously while rolling.
Use a pasta cutter to cut into thin strips in a vertical motion. Bring the strips together by pulling slightly towards the middle from both sides.
Take the strips with your hand, pull slightly, and roll into a spiral. Tuck the end of the roll to the middle from below to secure it.
Repeat the process for all dough balls. Grease with ghee mix and cover for another 10 minutes.
Grease your hands, gently pat and spread the dough, and roll slightly thick, ensuring all layers are intact.
Heat a pan and place the rolled parotta on it.
Once the color slightly changes on top, spread some ghee mix and flip it. Apply ghee mix on the other side too.
Flip each side at least 3 times on medium flame until cooked.
Keep cooked parotta close to retain heat.
After making 2 or 3 parottas, stack and crush them using a clapping motion for 5-6 times to separate the layers.
The dough needs 64% water for soft parotta.
Ensure the dough is well-kneaded for a soft texture.
Keep the cooked parotta close to retain heat and softness.
How do I achieve the perfect flaky texture for Kerala Parotta?
To achieve the perfect flaky texture for Kerala Parotta, it's essential to knead the dough well and allow it to rest for at least 2 hours. The resting period helps develop gluten, making the dough soft and pliable. Additionally, using a generous amount of ghee while rolling out the dough and during cooking will enhance the flakiness.
Can I make Kerala Parotta gluten-free?
Yes, you can make a gluten-free version of Kerala Parotta by substituting all-purpose flour with a gluten-free flour blend. However, the texture may differ slightly, so consider adding a binding agent like xanthan gum to help mimic the elasticity of wheat flour.
What is the best way to store leftover Kerala Parotta?
To store leftover Kerala Parotta, allow them to cool completely, then stack them with parchment paper in between to prevent sticking. Place them in an airtight container or wrap them in aluminum foil. They can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat on a skillet before serving.
What dishes pair well with Kerala Parotta?
Kerala Parotta pairs wonderfully with a variety of dishes. Traditional accompaniments include beef curry, chicken curry, or veg salna. You can also enjoy it with spicy lentil dishes or even a simple vegetable stir-fry for a delicious meal.
Can I substitute ghee with another fat in Kerala Parotta?
Yes, you can substitute ghee with butter or vegetable oil if you prefer. However, using ghee is recommended for the authentic flavor and richness it brings to Kerala Parotta. If you're looking for a dairy-free option, coconut oil is a great alternative that complements the dish well.
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