How to make Kerala Parotta at home (Soft Layered Paratha)

How to make Kerala Parotta at home (Soft Layered Paratha)

The Paratta Wala may have some awesome tossing skills, that require practice, but here we see how to make Kerala Parotta at home, without the skill that comes only with practice.

The word Parotta is generally used for the Malabar or Kerala parotta, the flaky, layered bread made with plain flour and sometimes wheat flour. It is equally popular from streetfood stalls to dine-in restaurants. Kerala Parotta and  Beef (either curry or fry) can be considered one of the most favorite Kerala foods.  Parotta can also be served with Chicken Curry, Egg Curry or Green peas curry.

How is Kerala Parotta different from other Parathas?

Generically, they are the same thing. Dough and fat are kneaded together and left to self-leaven. However, the North Indian paratha is made of wheat, while the Kerala parotta is most popularly made with plain flour.

With most parathas, you roll out the dough,  fold in some manner or the other, and then roll out again (this creates layers). Sometimes a filling is added. Kerala parotta is unique in the fact that the dough is first rolled out, then stretched to get it as long as possible into a rope, then curled into a coiled shape, which is then rolled out again (more like the ‘Lachchha paratha’ ).

The method of stretching the dough is iconic, where the parotta maker, flips and flaps the stretched dough sheet on stainless steel, oiled work surface, till it is as big as possible. Then using swift pleating action the layers are created, then coiled and left for a while before they are rolled out again. This requires a lot of practice. However, we can mimic this much more easily at home, as mentioned with this recipe. After trying several methods, I found this to most closely replicate the Kerala Parotta at home. It is soft, layered, and smells and tastes wonderful

Kneading the dough for a period and cooking the parottas slowly on low heat, gives the best results at home. Otherwise, you end up with hardened Parotta. Here we see the longer, detailed video in Malayalam. Check out the recipe page for full recipe and concise video in English.

Scroll down for the Complete Recipe.

How to make Kerala Parotta at home (Soft Layered Paratha)

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Watch the Video or click to read Complete Recipe – Below. 

How to make How to make Kerala Parotta at home (Soft Layered Paratha)- Recipe at a glance:

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Ingredients:

• 500 gms plain flour
• 1 egg, at room temperature
• 2 large Tbsp ghee (clarified butter)
• 2 1/2 Tbsp roasted rava (semolina)
• 240 ml (1 cup) milk
• 1/2 tsp salt
• 1 1/2 Tbsp Sugar
• Sunflower oil or Palm oil as needed

Notes:

• Makes 7 large parotta or 8 smaller ones.
• Adding rava(roasted semolina) gave the best taste and feel for homemade parotta after many trials.
• Sugar enhances the flavour of parotta.
• You can replace milk with water, but the milk gives better flavour and softness.
• Use sunflower oil or palm oil.
• I have used these home made parottas, to make Kizhi Parotta, also.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Flour, Oil, Milk, Eggs, Salt, Sugar.

EAT AND TELL!!! Let us know if you tried – How to make Kerala Parotta at home (Soft Layered Paratha)