PAROTTA RECIPE | SOFT LAYERED FLAKY PAROTTA | HOW TO MAKE PAROTTA

This parotta, Kerala parotta recipe, has been tested and tried in our kitchen for about 2 years. My husband Akhil has taken his time to perfect the recipe and today we are sharing this with you! Parotta is a very popular street food in south India, and you can find parotta stalls across the street at stone’s throw away distance or in your top class restaurants. To us what makes a perfect parotta is the crispy flakiness, layers, and how soft it is. Finding the perfect balance between these two factors is what makes this perfect parotta.

💡 TIPS BEFORE YOU START 💡

– Brace yourself for some serious mixing and an arm work out!

– Patience is key – the dough will come together you just have to keep mixing away at it

– Adding ingredients gradually is key as shown in the video

Kerala Parotta

Kerala Parotta

Yield: 10
Prep Time: 40 minutes
Cook Time: 10 minutes
Additional Time: 5 hours
Total Time: 5 hours 50 minutes

Give this Malabar Parotta a try, it is flaky and delicious that you can serve along with a Chicken Curry, Egg Curry or a Vegetable Kurma for an Indian Dinner with family and friends.

Ingredients

  • 4 Cups - Maida Flour (all-purpose flour)
  • 3 Tablespoons - Sugar
  • 1 teaspoon - Salt
  • 1 Cup - Warm Milk
  • 1 Cup - Warm Water
  • 1/4 Oil + Extra

Instructions

    Mix in the maida (all-purpose flour), salt, sugar, oil and water to form a soft dough.

    Knead the dough until it forms a sticky ball then cover the dough with a cloth. Rest the dough for 6 hours.

    After the rest, form dough balls and rest the dough balls for five more minutes.

    Take the dough ball and flatten it and roll it into a small disk. Sprinkle some oil.

    Transfer the rolled disks to a plate and apply oil on top of each rolled disk. Keep stacking the rolled disk, one on top of the other and keep applying oil on top of each disk.

    Rest the dough disks on the plate for 20 minutes.

    Take a disk and place it on a flat surface. Gently pull the sides of the disks to form a large circle. It should effortlessly spread and hold shape.

    Gently gather the dough in one corner and make a spiral. Repeat with all the dough disks. Rest the spirals for five minutes.

    Gently pat the spiralled dough with hand and spread the dough for 2-3 inches.

    Heat a pan and place the parottas on the Tawa. Cook a minute on each side. Then apply a teaspoon of oil for each parotta and cook for a couple of more minutes on low flame.

    Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).