Kerala Parota, also known as Malabar Parota, is a beloved dish from the southern state of Kerala, India. Known for its soft, flaky layers and rich texture, it is a perfect accompaniment to spicy curries and gravies. With its crispy outer crust and tender inner layers, Kerala Parota is a popular choice for breakfast, lunch, or dinner. Let’s dive into the details of how to make this mouth-watering flatbread at home.
Ingredients:
- For the Dough:
- 2 cups all-purpose flour (maida)
- 1 tsp salt (adjust to taste)
- 1 tbsp sugar
- 2 tbsp vegetable oil or ghee (clarified butter)
- 1/2 cup warm water (adjust as needed)
- 1/4 cup milk (optional, for extra softness)
- 1 tsp baking powder (optional, for fluffiness)
- For Cooking:
- Ghee or oil for frying
- A pinch of flour for dusting
Method:
1. Preparing the Dough:
- In a large mixing bowl, combine the all-purpose flour, salt, sugar, and baking powder.
- Add the vegetable oil (or ghee) and mix well to incorporate the fat into the flour.
- Gradually add warm water, little by little, and knead the mixture into a smooth, soft dough. You can also add milk at this stage for extra softness.
- Once the dough is kneaded, cover it with a damp cloth and let it rest for 30 minutes to 1 hour. Resting the dough helps in making the parotas soft and flaky.
2. Shaping the Parotas:
- After the dough has rested, divide it into small balls (about the size of a golf ball).
- Take one dough ball and roll it out into a thin, large circle using a rolling pin. Dust with flour to prevent sticking.
- Once you have a thin, round shape, brush the surface lightly with ghee or oil.
- Now, carefully fold the rolled dough from one side to the center, forming pleats. Then, roll the dough into a tight spiral shape, resembling a small ball or a coil.
- Let this ball rest for a few minutes, then flatten it gently with your fingers or rolling pin to form a circular shape again.
- Repeat this process for all the dough balls.
3. Cooking the Parotas:
- Heat a flat griddle or tawa on medium-high heat.
- Place the rolled parota on the hot griddle and cook for about 1-2 minutes, or until the underside is golden and crispy. Flip the parota and cook the other side.
- Now, reduce the heat to medium-low, brush the parota with ghee or oil, and press gently with a spatula to help it puff up. Flip it again and cook for a minute or two until both sides are golden brown and crispy.
- Remove from the griddle and repeat with the remaining dough balls.
4. Serving:
- Serve Kerala Parota hot with your favorite curry, such as beef curry, chicken curry, or vegetable korma.
- For an authentic experience, enjoy it with a side of raita or pickles.
Tips for Perfect Kerala Parota:
- Resting the dough is essential for soft and flaky parotas. Don’t skip this step.
- Use ghee or butter to brush the dough while rolling it out. This adds to the flavor and gives the parotas their signature flakiness.
- Roll as thin as possible without tearing the dough to get the desired texture.
- Keep the flame moderate to avoid burning the parota while cooking, ensuring a crispy and golden finish.
- If you want extra fluffiness, adding a little baking powder to the dough can help.
Variations:
- Whole Wheat Kerala Parota: Use whole wheat flour instead of all-purpose flour for a healthier option.
- Stuffed Parota: You can stuff the dough with vegetables, chicken, or mutton filling for a hearty meal.
- Mini Parotas: Roll the dough into smaller balls to make bite-sized parotas for snacks or parties.
Kerala Parota is more than just a flatbread; it’s a culinary experience that brings together a perfect balance of flavors and textures. With a little patience and the right technique, you can create these flaky parotas at home and enjoy the delicious taste of Kerala right in your kitchen.
