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The Malabar Parotta, a beloved layered flatbread from the southern coast of India, is a true culinary masterpiece. Known for its flaky, crispy layers and soft interior, this flatbread has become a favourite not just in Kerala, where it originates, but across the country.
Its distinct texture, combined with a slightly chewy bite, makes it the perfect accompaniment to rich, flavourful curries. More than just a bread, the Malabar Parotta is a testament to the art of technique and tradition in Indian cuisine.
What Is Malabar Parotta?
Malabar Parotta is a type of layered flatbread that originates from the Malabar region of Kerala, in southern India.
Made from a dough of refined wheat flour (maida), water, oil, and sometimes a bit of egg, the secret to its flaky layers lies in the method of stretching and folding the dough multiple times before frying it on a hot griddle.
Each fold traps air, which helps create the light, layered structure that makes this bread so irresistible.
The Parotta is often served with flavourful curries like chicken, mutton, or beef curry, but its versatility makes it a beloved choice with a variety of dishes, from simple lentil dal to rich, spiced gravies.
The magic of Malabar Parotta is in its texture, crispy on the outside yet soft and slightly chewy inside, offering a delightful contrast with the robust flavours of the food it accompanies.
Ingredients and Taste
The ingredients for Malabar Parotta are deceptively simple: refined wheat flour, water, oil (or ghee), and salt. In some variations, a bit of egg is added to enhance the softness of the dough, but the essence of the bread remains in the technique rather than the ingredients.
After kneading the dough until it’s soft and elastic, it’s allowed to rest. The dough is then rolled out, stretched, and folded into layers multiple times before being cooked on a hot griddle, where it puffs up and turns golden.
The taste of Malabar Parotta is mild and slightly buttery, allowing it to complement a wide range of dishes without overpowering them. What truly stands out, however, is the texture, the many layers that pull apart when you tear into the bread, providing a perfect balance between crisp and tender.
The slightly oily surface adds a richness, while the soft, chewy interior is the perfect vehicle for soaking up the intense flavours of spicy curries.
A Taste of History
The Malabar Parotta has roots that go deep into the culinary traditions of Kerala, a region known for its rich, diverse food culture influenced by centuries of trade and cultural exchange.
The technique of layering and folding dough is thought to have been influenced by Arab traders who brought similar breads to the region. Over time, the people of Malabar adapted this style to suit local tastes, creating the Parotta as its known today.
Historically, the Malabar Parotta was considered a festive food, often reserved for special occasions and celebrations. Its labour intensive preparation made it a prized dish, enjoyed at weddings, festivals, and family gatherings.
Today, it’s a common street food across Kerala and Tamil Nadu, where skilled vendors deftly stretch and cook the bread to perfection in open air stalls. Watching a Parotta being made, stretching, folding, and sizzling on a griddle is as much an experience as eating it.
While Malabar Parotta has gained popularity across India, it remains deeply connected to the culinary identity of Kerala. Its flaky layers and rich, buttery flavour have made it a beloved accompaniment to the region’s bold, spice laden curries, making each meal a true celebration of flavour and texture.
Traditional Indian Malabar Parotta Recipe
Serves: 4 people
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup vegetable oil (plus extra for kneading and cooking)
- 3/4 cup water (adjust as needed)
- Ghee or butter (for brushing)
Directions
To begin, sift the all-purpose flour, salt, and sugar into a large mixing bowl. Make a well in the centre and gradually add water while mixing. Knead the mixture into a soft, elastic dough. For best results, knead for at least 8–10 minutes, ensuring a smooth texture.
Once kneaded, drizzle 1 tablespoon of oil over the dough and knead again for a minute. Cover the dough with a damp cloth and let it rest for 30 minutes. This resting period allows the dough to become more pliable and easy to stretch.
Divide the rested dough into equal portions (typically 6–8 balls). Roll each portion into smooth, even-sized balls. Coat each ball lightly with oil to prevent drying
On a lightly oiled surface, take one dough ball and roll it out into a thin sheet. The thinner, the better, almost transparent if possible. This is key to achieving the flakiness of the parotta.
Now, starting from one end, fold the sheet back and forth like a pleated fan. Once fully folded, twist the pleated dough into a spiral, tucking the end underneath.
Let the spiraled dough rest for another 10–15 minutes. This extra rest will help the dough relax, making it easier to roll out the final parotta without tearing.
Heat a tawa or non-stick pan over medium heat. Take each spiral and gently roll it out into a circle (about 6-8 inches in diameter). Drizzle oil onto the pan and place the parotta on it. Cook for 2-3 minutes on each side until golden brown spots appear, brushing with oil as needed.
Once cooked, fluff the parotta by clapping it between your hands (optional but traditional). Serve hot with curry or a side dish of your choice. For added flavour, brush the parotta with melted ghee or butter before serving.
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