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This article contains the complete recipe of Kerala Parotta
Hello, friends welcome to another fresh article from “Newkeralatravels.com”, Here in this article We provide the recipe of Kerala parotta.
Kerala is very famous for its culture taking dance, festivals, palm trees, and recipes as well.
There are many Kerala food that you taste once, you will eager to have them daily once a day.
Here we are going to explore How to Make Kerala Parotta!
Also Check:-5 Best Tastiest Kerala Non-Veg Food.
How To Make Kerala Parotta [Recipe Of Kerala Parotta]
Recipes for Kerala Parotta Step by Step Kerala Parotta is a pub spread throughout South India.
This variant is Lacha Paratha or Layered Paratha in northern India.
They are also called Malabar Parotta.
First Let’s take look at the ingredients to make Kerala parotta.
- 3 cups All-Purpose Flour or Maida
- 1 tablespoon Sugar
- 1 teaspoon salt
- 1 Egg
- 1 tablespoon Oil
- ¼ cup Milk (warm)
- Ghee for frying
These are the ingredients you need to make Kerala Parotta.
After arranging all the ingredients you need to follow the below steps to make Kerala Parotta.
- Mix flour, sugar, salt, egg, and 1 tablespoon of oil in a bowl.
- Add milk and mix well.
- Make a soft dough using water.
- Knead the dough for 5-6 minutes until it becomes soft.
- Cover and keep the dough aside for 20 minutes.
- Knead it again for 3-4 minutes.
- Cover and keep aside for another 20 minutes.
- Divide the dough into 8-10 pieces.
- Make small balls from each piece.
- Roll the ball to make a 6-7 inch circle.
- Apply oil generously over the rolled dough.
- Using a sharp knife, cut the circle into thin stripes.
- Gather the strips together and roll to make a spiral.
- Dust and roll the paratha to make a 7-8 inch disc.
- Heat a griddle.
- Transfer the paratha to the hot griddle.
- Cook till brown spots appear on the lower side.
- Flip the paratha.
- Apply ghee on both the sides and cook till brown spots darken.
- Apply little pressure while cooking using the back of a ladle.
- Remove the paratha from the griddle.
- Press from both the sides to open the layers
- Serve hot with any curry-based dish.
The method is very simple and will be shown step by step process to make it easier to understand the preparation.
I have used all-purpose flour to make this recipe as traditionally done.
But you can use 1:1 all-purpose flour and whole wheat flour.
You can use butter or ghee to make the parotta instead of oil.
In restaurants and roadside eateries, generally use Dalda, but since it is not good for health, I do not recommend using it.
If you have any questions or queries about the Recipe of Kerala Parotta then you can ask it on the comment box and make sure to keep your nature clean and green.