Malabar Parota

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


  1. In a mixing bowl, combine the all-purpose flour and salt. Mix well.
  2. 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.
  3. 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.
  4. 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.
  5. After the resting time, divide the dough into small, lemon-sized balls.
  6. Take one dough ball and dust it with flour. Roll it out into a thin, elongated oval shape using a rolling pin.
  7. 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.
  8. Repeat the process for the remaining dough balls.
  9. 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.
  10. 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.
  11. 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.
  12. Remove the parota from the tawa and place it on a plate. Gently press the edges to separate the layers further.
  13. Repeat the process for the remaining dough spirals, rolling and cooking them one by one.
  14. 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.

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