Kerala Parotta, Malabar Parotta

Filed under Egg, Non-Vegetarian
3.8, 13 reviews

Advance Vishu and Easter wishes...

Recipe Details  
3.8, 13 reviews

Posted by
Posted on 18, Feb 2015
Serving 2-3 people
Ready in 2 Hrs 50 minutes
Post Views 4.3 K views
Post Rating 3.85 out of 5 , from 13 reviews
Click here to view the recipe in Malayalam - Opens new tab.
  • All purpose flour/ Maida - 2 cups
  • Egg - 1 Nos
  • Sugar - 1 Teaspoon
  • Warm water - as needed to make the dough (½ cup + 2 tablespoons approx)
  • Salt to taste
  • Vegetable oil as required
Click here for more photos
  1. In a medium bowl, mix together all-purpose flour, egg, sugar, one tablespoon of vegetable oil and salt.
  2. Add warm water little by little into the bowl, mix well using your hands and make a soft dough. Make sure that the dough should be smooth and soft; Add more warm water if required.
  3. Now you can move the dough to a clean, smooth surface and knead it well at-least for 10 minutes. Perfect kneading is the magic of a soft parotta.
  4. Now apply some oil on the dough and cover it with a damp cloth. Leave untouched for about 2 hours.
  5. Knead again and cover it with a wet cloth for 10 minutes, repeat the process again after 10 minutes. If the dough is too sticky, grease the working surface and your hands using oil.
  6. Divide the dough into four equal sized balls and keep it covered with the wet cloth for another 5 minutes.
  7. Apply enough oil on the working surface; Roll each ball using a roller pin and make a very thin layer as much as you can. (refer images)
  8. Spread some oil on it and apply evenly to the whole area using your hands.
  9. Then sprinkle little flour and spread to the whole area using your hands.
  10. Using a knife, cut the flattened layer lengthwise into two portions(refer images).
  11. Pleat each portion length wise from one end to the other(refer images).
  12. Then twist each pleated layer using your hands into a round shape(refer images), cover it with the damp cloth for another 5 minutes.
  13. Heat a pan on medium flame and grease the pan.
  14. Now take a rolled ball and flatten it using a roller pin or your palm and place it on the pan.
  15. Cook till the parotta turns slightly brown on both sides. When flipping to other side, don't forget to apply some oil.
  16. Keep the cooked parotta in an airtight container. Once three or four parottas are done, stack them and beat from the sides using your hands to separate the layers. (Don't forget to grease your hands before beating the parottas).
  17. Serve hot.
3.8, 13 reviews

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