Malabar paratha (parotta) – Make your own homemade version of these popular parathas with this easy to follow recipe. Needless to say, these parathas are soft and layered bringing you the perfect dinner to serve on any day. Simply pair it with your favorite side dish and enjoy the flaky layers. …..mmmmm
Truth to be told, I’m totally excited about this time of the year. Just because I love the festive vibe in the air. We spent the weekend decorating our Christmas tree and snacking on cherries. I’m so happy to see the red, juicy, and plump cherries back in season.
Ok, let’s talk about these parathas. Flatbreads with soft, flaky layers- do I need to say more? Well, these are a must try.
You know, sometimes you crave for very traditional food that’s not really part of your everyday menu because it’s way too complicated or you’re time poor. Well, I’m talking about Malabar paratha that’s super delicious and time consuming to make at the same time. This past weekend, while the kids were too busy decorating the Christmas tree, I decided to make this flaky paratha (locally called parotta) which is actually a very popular flatbread from the Indian state of Kerala.
I always have all-purpose flour (plain flour) on hand, and that’s the only ingredient you need for this recipe. In fact, these parathas are a very close relative of the popular lachha parathas or layered parathas. The only difference is that lachha paratha is made out of a mixture of all-purpose and whole wheat flours, whereas the sole ingredient in Malabar paratha is all-purpose flour.
So, here’s the recipe. We’re going to make soft dough out of flour, oil and lukewarm water. Keep this dough aside for an hour. Then make small balls out of the dough, and roll each ball as thin as possible. When I say ‘thin’, I mean super thin so you can see the work surface through the rolled out dough. And don’t worry about any holes, just make sure you roll them out super thin.
And here’s the secret to making flaky parathas. Plenty of oil. After applying oil to the rolled out dough, make pleats and roll it out again. Finally, cook this Malabar paratha with lots of oil.
- 2 cups all-purpose flour (plain flour)
- 2 tbsp oil
- Salt to taste
- Lukewarm water
- Place flour and oil in a bowl. Season with salt. Add water little by little and knead to make soft dough. Cover tightly. Leave to rest for an hour.
- Make small lemon sized balls out of the dough. Apply a little oil on the balls and flatten them slightly. Roll out as thin as possible. Apply more oil on the rolled out dough. Starting from one end, make small pleats, and then roll into circles. Apply more oil and roll out again.
- Meanwhile place a tawa or pan over medium- high heat. Place rolled out dough, one at a time, on the pan. When one side is golden, flip it over to cook the other side. Add more oil to the parathas while cooking. Continue with the rest of the dough. Serve warm.
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