Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Malabar Parotta

Traditional 62. Malabar Parotta recipe

🧺 Ingredients

• 2 cups all-purpose flour
• 3/4 tsp salt
• 1/2 cup water
• 2 tbsp coconut oil
• Extra oil for rolling and frying

👩‍🍳 How to make Malabar Parotta

1. Knead dough (5 mins, no heat): Mix flour, salt, water, 2 tbsp coconut oil. Knead to soft, smooth dough. Rest 30 minutes covered.
2. Divide dough (2 mins, no heat): Divide into 4 equal balls. Roll each ball in palm to smooth.
3. Oil and roll (8 mins, no heat): Coat dough ball with oil, gradually stretch into thin sheet on oiled surface. Roll tightly like spiral, coil into small ball. Repeat for all.
4. Flatten (3 mins, no heat): Gently flatten each coil to thin circle. Visual: thin, layered structure visible.
5. Heat tawa (2 mins, high heat): Heat tawa/griddle until very hot. Test with water drop—should sizzle immediately.
6. Fry parotta (8 mins, high heat): Place flattened parotta on tawa, cook 2 minutes until bottom browns. Flip, cook 2 minutes. Brush oil, fold corners inward. Flip again, press gently with spatula. Visual: golden, layered, crispy.
7. Remove (1 min, high heat): Transfer to plate when golden and crispy throughout.

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