By Tarishi Shrivastava
October 13, 2024
Malabar Parotta is a soft, flaky, and full-flavoured flatbread from the Malabar region of Kerala. It is usually served with curries, making it a staple in South Indian cuisine. The layers are what make it special, and each bite is a delight.
2 cups maida 1 tbsp ghee 1 tsp sugar ½ tsp salt Water as needed 2 tbsp oil for coating
In a bowl, combine the flour, salt and sugar. Add ghee and mix well.
Add water gradually and make a soft, smooth dough. Knead for about 10 minutes. Cover and let it rest for 30 minutes.
Divide the dough into equal portions and coat each with oil.
Take one dough ball and roll it out thinly into a big, almost transparent circle. Fold it like a fan and then roll it into a spiral.
Gently flatten it with a rolling pin to a disc.
Heat a tawa (griddle) and cook the parotta on medium heat, adding ghee, till both sides are golden brown.
Crush the parotta gently to separate the layers and enjoy with your favourite curry.