Malabar parotta is a popular indian layered flatbread. This parotta is very similar to north indian laccha partha recipe. Both paratha’s/parotta are layered and follow the same preparation of spiral and rolling. The major difference between these are that laccha paratha follows equal proportion of wheat and all purpose flour wheras malabar is entirely made by maida, thus making malabar parotta more stretchy.
Malabar Parotta| Kerala Parotta |easy parotta recipe
- 500 gms All purpose flour
- as per taste Salt
- 1-½ tsp Sugar
- 250 ml Water
- 100 ml oil as per need
- To begin with, mix all the dry ingredients and gradually add water and make a soft dough.
- When the dough is formed, add oil gradually and knead for 5-7 mins.
- Once the dough is done and ready apply 1 tbsp oil and cover it with a damp cloth for 20 mins.
- Divide the dough into equal portions and make a round ball.
- Apply oil to the rolling surface to prevent sticking of the dough and roll into a thin sheet.
- Dust some flour on the dough and lift from one side like a rope and twist it into a coil.
- In the similar way, make coil out of the remaining dough and refrigerate it for 30 mins.
- Refrigeration makes the flakes firm before rolling out the parotta.
- Roll the dough uniformly and cook the parotta on medium flame for 2 mins
- Once cooked press the parotta towards the center to release the flakes and serve them.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?