Kerala Parotta Recipe - Kerala Paratha

Kerala parotta is similar to north India’s Laccha Paratha. The only difference is that Kerala Parottaa is made of Maida(flour) and requires more amount of kneading to prepare a very soft dough.

Traditional Kerala Paratha is knead continuously for an hour and its texture has to be similar to that of a pastry. The outer layer of Kerala Paratha is soft and crunchy while the inner layers are cushy.

Ingredients for Kerala Porotta

  • Maida(flour) - 1 cup
  • Salt - add to taste or ¼ tsp
  • Ajjwain(carom seeds) - less than ¼ tsp
  • Ghee - 2 to 3 tbsp

How to make Kerala Parotta

Filter Maida with a strainer and remove the filtered amount in a utensil. Put salt, Ajjwain and 2 tsp ghee to Maida and mix them up.

With the help of water knead a soft dough, rigorously knead the dough for 3-4 minutes till it turns smooth.

Cover the dough and keep it aside for 15-20 minutes allowing it to ferment.
After 20 minutes make 3 pieces of the dough, take one piece and roll it into a ball then press it. Using dry flour thinly flatten the ball with a rolling pin. Pour 1 spoon Ghee on the rolled out Paratha and spread evenly. Fold Parantha i the same manner as shown. Roll the folded Paratha into a ball.

Now roll paratha with a diameter of 7-8 inches. Place Parantha on a heated Tawa(flat pan), apply ghee on both sides and fry till it turns brown. Take out the parantha and place it on a plate covered with a napkin. Prepare the remaining Parottas in the same manner.

While removing Kerala Paranthas from Tawa and placing them on a plate, press lightly with both hands. This makes them appear fluffy.

Serve crispy Kerala Paranths with Chutney, pickle or you favourite curry and enjoy.

Kerala Paratha Recipe video in Hindi

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