Malabar Paratha, also known as Kerala Paratha, is a famous layered flatbread from the coastal region of Kerala in South India. This flaky, soft, and slightly crispy paratha is made with simple ingredients, but the technique involved in making it requires some practice. Traditionally paired with curry, it is a beloved dish often served in weddings, special occasions, and local restaurants. Let’s take a closer look at how to make this delicious Malabar Paratha at home.
Ingredients:
- 2 cups all-purpose flour (maida)
- 1/4 cup semolina (rava or sooji)
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp ghee (clarified butter)
- 1/2 cup water (or as needed)
- 2 tbsp oil (for frying)
- Extra flour for dusting
Instructions:
1. Making the Dough:
- In a large mixing bowl, combine the all-purpose flour, semolina, salt, and sugar. Mix these dry ingredients well.
- Add the ghee to the flour mixture. Gently rub the ghee into the flour using your fingers until the mixture resembles breadcrumbs. This step helps in making the paratha flaky.
- Gradually add water, a little at a time, and knead the dough. The dough should be soft but not sticky. You may need to adjust the amount of water slightly.
- Once the dough is ready, cover it with a damp cloth and let it rest for at least 30 minutes. Resting the dough makes it easier to roll and creates a soft texture.
2. Shaping the Paratha:
- After the dough has rested, divide it into small lemon-sized balls (about 10-12 balls).
- Roll each ball into a thin circle (about 6-7 inches in diameter) using a rolling pin. The dough should be as thin as possible, but be careful not to tear it.
- Once rolled out, apply a light coat of ghee or oil on top of the rolled dough. Fold it into a rectangle or square shape by folding the edges towards the center, and then fold again in the opposite direction, creating layers. You can also shape it into a cone and then flatten it, depending on your preference. This folding process is key to creating the signature flaky layers of the Malabar Paratha.
3. Rolling Out the Paratha:
- After folding, roll the dough again into a slightly thick circle (about 8-9 inches in diameter). The layers should remain intact as you roll.
- Dust with some extra flour to prevent sticking during rolling.
4. Cooking the Malabar Paratha:
- Heat a tawa (griddle) or a flat frying pan over medium-high heat.
- Once the pan is hot, place the rolled paratha on it. Let it cook for about 1-2 minutes or until you see bubbles forming on the surface.
- Flip the paratha and cook the other side for another minute. Then, add a little oil or ghee around the edges of the paratha, and flip it again. Press it lightly with a spatula to ensure even cooking.
- Continue flipping and pressing the paratha until both sides are golden brown and crispy, with a slight puff.
5. Serving:
- Once cooked, remove the paratha from the pan and place it on a paper towel to remove excess oil or ghee.
- Serve your hot Malabar Paratha with a delicious curry such as Chicken Curry, Beef Fry, or a vegetable stew. It also pairs wonderfully with a simple coconut chutney.
Tips for Perfect Malabar Paratha:
- Resting the dough is crucial. It allows the gluten to relax, making the dough easier to handle and roll.
- If you’re looking for extra flaky parathas, you can use butter or a mix of ghee and butter while folding the dough.
- Be gentle when rolling out the dough, as applying too much pressure can affect the layers.
- Malabar Paratha is best served hot and fresh. It tends to lose its flakiness if stored for too long.
Conclusion:
Malabar Paratha is more than just a bread; it’s an experience that brings out the rich flavors of Kerala’s cuisine. With its flaky texture and soft inside, it’s a great choice for breakfast, lunch, or dinner. Once you master the technique, you’ll be making these parathas regularly to enjoy with your favorite curries and gravies. Happy cooking!
