Parotta Recipe / Kerala Parotta Recipe is a layered flatbread made from All Purpose Flour / Maida, which is very famous in Tamilnadu, Kerala and Srilanka. Making parotta in the home is not that difficult as rocket science, but you should have ample time and patience. In hotels and small street side shops usually, eggs, milk, cooking soda or vanaspati is added to get soft, layered and flaky parotta. But, I have not used anything listed above, just done with few ingredients which are pretty enough, the resting time given for the dough is the key secret and no need of giving oil bath to the parotta also. So parotta fans can try my recipe, which has less oil, also I have shared 2 methods to make swirls and almost covered all the tips up to my knowledge, so I suggest you all read the recipe till the end. Never miss going through my Veg Salna Recipe – Parotta chalna which is a made for each other combo. I have shared this Parotta Recipe with step by step pics, a short YouTube video If you like it, share it and please don’t forget to subscribe to my channel.
Kerala Parotta Recipe | Parotta Recipe
- 1.5 Cup Maida / All Purpose Flour / மைதா
- 1/2 tsp Sugar / சக்கரை
- Salt / உப்பு As Required
- 1/4 Cup Oil / எண்ணெய் (Totally)
- 1/2 Cup Water / தண்ணீர் (Little less)
- First, measure and keep all the ingredients ready.
- To the All Purpose Flour / Maida, add sugar and required salt. Then pour water little by little and start kneading the dough. The maida brand I used absorbed little less than 1/2 cup (-2 tbsp in 1/2 cup) of water. Now pour the oil (For 1.5 cup Maida - 1.5 tbsp oil, I used). Don't make the dough very sticky as we add oil at every stage.
- Knead the dough till smooth for 5 to 6 minutes. Then cover it with a damp wet cloth (the dough should not become dry) and set aside for minimum 3 hours. Again knead the dough and divide it into equal sized balls. Smear very little oil over the balls and rest it for 10 minutes.
- In a rolling board, place 1 ball, apply little oil and roll it to a small disc. Do the same with all the balls.
- Apply oil to each disc and pile it up. Let it rest for 30 minutes. In a clean working space, sprinkle little oil and flour. Take 1 disc and roll it as thin as possible (stretch much to get soft parotta) if it gets torn also, don't worry.
- Method 1: Using a knife or pizza cutter, cut it into thin strips. Then gather all the strips.
- Method 2: start pleating the dough from one end. Then stretch the pleated dough gently to increase the length (for both methods do this).
- Hold one end of the pleated dough, swirl, then roll it like a coil and tuck the other end on the top
- Gently flatten the dough with your palm, a medium thickness is ok, but don't make it too thin, as the layers won't separate. Heat a tawa well, place one parotta, after 1 minute pour little oil. Now, simmer the flame and cook till golden colour.
- Then flip the parotta, smear little oil and cook it crispy. Do the same with all the dough and stack all the cooked parotta. When it is hot enough, gently tap/squish from the sides to separate the layers.
Enjoy this Parotta Recipe with Green Peas Korma.
Tips for Kerala Parotta Recipe
- I used organic maida. If you are reluctant to use maida, equal measurement of maida and atta can be used but you won't get much layers if using atta.
- Don't skip the sugar, as it lends a beautiful golden colour to the parotta recipe.
- Even 1 pinch of cooking soda can be used for more softness but don't add more than mentioned.
- Kneading the dough for a minimum of 5 minutes and resting time of 3 hours is a must.
- The dough should not get dry at any stage. So apply little oil every time.
- When resting for 3 hours.
- After making balls.
- when resting the discs.
- Giving resting time for the dough is mandatory, after handling every time. The reason is when maida mixed with water develop the gluten strands. Furthermore, it becomes difficult to stretch the dough, so resting the dough relaxes the gluten and it becomes easy to spread.
- Use oil generously to get a flaky, Kerala Parotta Recipe. Even ghee or melted butter can also be used.
- Don't roll the parotta too thin, else you won't get layers. Just medium thickness is enough (step:9).
- Always cook the parotta in medium flame only, so it gets cooked inside too.
- Ensure you tap/squish the parotta when it is hot itself (last pic) to separate the layers.