Kerala parotta, also known as Malabar paratha or Kerala parotta, is a popular and delectable flatbread that hails from the southern state of Kerala in India. Known for its flaky layers and soft texture, Kerala parotta has gained immense popularity not only in Kerala but also among food enthusiasts around the world.
Kerala parotta traces its roots back to the Malabar region of Kerala, renowned for its rich culinary heritage. The dish is believed to have been influenced by Arabian cuisine, with the region’s historic maritime trade facilitating the introduction of various spices and cooking techniques. Over time, Kerala parotta has become an integral part of Kerala’s gastronomic culture and is often enjoyed as a breakfast dish, alongside flavourful curries, or as an accompaniment to biryanis and other rice dishes.
Pairings and Versatility:
One of the unique aspects of Kerala parotta is its versatility. It can be paired with a wide array of vegetarian and non-vegetarian curries, making it a staple in Kerala cuisine. The creamy and aromatic Kerala chicken curry, with its tender chicken cooked in coconut milk and the delightful addition of potatoes, complements the flaky layers of parotta, creating a harmonious blend of flavours and textures.
The flavorful Kerala mutton fry, with its marinated and pan-fried mutton, offers a dry and succulent dish that pairs excellently with the parotta's softness. The use of coconut oil and slices adds an authentic touch that enhances the overall taste. For egg lovers, the egg roast presents a tantalising combination. The eggs, cooked in a rich and spicy gravy, add a unique dimension to the parotta, creating a satisfying and flavoursome meal.
For those seeking a vegetarian option, the vegetable kuruma is an ideal choice. This creamy and aromatic curry, packed with a variety of vegetables, provides a delicious contrast to the flaky parotta, offering a wholesome and satisfying meal. Lastly, the fish curry, or mappas, with its tangy and flavourful gravy, creates a delightful fusion with the parotta. The tender fish pieces immersed in the aromatic curry bring a burst of coastal flavours to the table.
Thus, whether you prefer chicken, mutton, eggs, vegetables, or fish, these dishes, when paired with Kerala parotta, offer a symphony of tastes and textures that will leave you craving for more. Kerala parotta is a culinary masterpiece that combines skillful craftsmanship with a unique blend of flavours and textures. Its flaky layers, soft texture, and versatility make it a beloved dish in Kerala and beyond.
Whether paired with delectable curries or savoured on its own, mastering the art of making Kerala parotta allows you to experience the authentic taste of God’s Own Country. So, roll up your sleeves, follow the detailed recipe, and embark on a gastronomic journey to create the perfect Kerala parotta in your own kitchen.
How To Make Kerala Parotta?
Here is a recipe for the perfect Kerala parotta to try at home:
Ingredients:
- 2 cups all-purpose flour (maida)
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- ½ cup milk
- Water (as needed)
- Ghee (clarified butter) for frying
Instructions:
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix well.
- Add vegetable oil to the flour mixture and rub it into the flour using your fingertips. This process helps in achieving the desired flakiness in the porotta.
- Gradually add milk to the flour mixture while kneading the dough. Add water as needed to form a soft and pliable dough. Knead the dough for about 5-7 minutes until it becomes smooth.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes to an hour. This resting period allows the gluten to relax and makes the dough more manageable.
- After the resting period, divide the dough into small, lemon-sized balls. Take each ball and dip it in oil to prevent sticking.
- On a flat surface, flatten a dough ball using your palm and fingertips. Apply some oil to the flattened dough and stretch it gently with your hands to form a thin sheet. Ensure the sheet is translucent.
- Fold the stretched sheet into pleats by making small folds along its length, similar to a fan or accordion. Press the pleats gently to secure them.
- Coil the pleated sheet into a spiral shape, tucking the end underneath. This coiling technique helps create the distinct layers in the porotta.
- Repeat the process with the remaining dough balls, keeping them covered with a damp cloth to prevent drying.
- Take one coiled dough spiral and place it on a lightly floured surface. Using a rolling pin, gently roll out the spiral into a circular shape, around 6-8 inches in diameter. Be careful not to apply too much pressure, as it may cause the layers to stick together.
- Heat a tawa (flat griddle) or a non-stick pan over medium heat. Place the rolled-out porotta on the hot tawa and cook for about a minute until you see small bubbles forming on the surface.
- Flip the porotta and drizzle some ghee or oil around the edges. Press the edges gently with a spatula to encourage flakiness.
- Cook for another minute until the porotta turns golden brown, then flip again and repeat the process, applying ghee or oil on the other side as well. Cook until both sides are evenly cooked and have a crisp exterior.
- Remove the porotta from the tawa and gently crush it between your palms to separate the layers and enhance the flakiness.
- Repeat the process with the remaining coiled dough spirals, ensuring each porotta is cooked to perfection.
- Serve the hot and flaky Kerala parottas with your choice of accompanying curry or enjoy them as a standalone snack.