Kerala Parota, also known as Malabar Paratha or Kerala Porotta, is a popular layered flatbread from the state of Kerala in South India. It is made from all-purpose flour and requires a unique technique of rolling and folding to create its distinct flaky and soft texture. Kerala Parota is commonly enjoyed with curries or as a standalone snack. Here’s a recipe to make Kerala Parota:
- All-purpose flour (Maida): 2 cups
- Vegetable oil or ghee: 2 tablespoons
- Salt: 1/2 teaspoon
- Water: approximately 1 cup (adjust as needed)
- Vegetable oil or ghee: for cooking
- In a mixing bowl, combine the all-purpose flour and salt. Mix well.
- Gradually add water while kneading the dough. Start with adding half of the water and continue adding as needed. Knead the dough for about 5-7 minutes until it becomes smooth, soft, and slightly sticky.
- Add 2 tablespoons of vegetable oil or ghee to the dough and knead it again for a few minutes. The oil/ghee will help in making the dough soft and pliable.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period helps in gluten relaxation and makes it easier to roll out the parotas.
- After the resting time, divide the dough into small, lemon-sized balls.
- Take one dough ball and dust it with flour. Roll it out into a thin, elongated oval shape using a rolling pin.
- Apply a little vegetable oil or ghee on the rolled-out dough. Then, start pleating the dough from one end, making small folds like a fan or accordion. Roll it up tightly from one end to form a spiral shape. Tuck the end underneath to secure it.
- Repeat the process for the remaining dough balls.
- Take one spiral-shaped dough and dust it with flour. Roll it out gently into a round or oval shape. Be careful not to apply too much pressure, as it can flatten the layers.
- Heat a tawa or flat pan over medium heat. Place the rolled-out parota on the hot tawa and cook it for a minute or until small bubbles start to appear.
- Flip the parota and apply some oil or ghee on top. Cook for another minute or until it turns light golden brown and the layers separate.
- Remove the parota from the tawa and place it on a plate. Gently press the edges to separate the layers further.
- Repeat the process for the remaining dough spirals, rolling and cooking them one by one.
- Serve the Kerala Parota hot with your favorite curry or enjoy it as a standalone snack.
Kerala Parota is best served fresh and hot. The layers of the parota make it flaky and soft, and it pairs well with a wide range of vegetarian and non-vegetarian curries.