Malabar Paratha

Make popular layered flatbread Malabar Paratha (or Parotta) with this easy-to-follow step by step pictorial.

I love Malabar Paratha. I like to call this Parotta. A popular Kerala street food, this is a great alternative to flatbreads liek roti or paratha. It is similar to lachcha paratha, but made with all purpose flour instead of wheat.

Thin layers of dough neatly stacked on top of the other and fried to crispy perfection makes this flatbread unlike any other. It is traditionally served with Vegetable Kurma, but honestly- it tastes brilliant with any spicy Indian side dish.  

Couple of pointers: This isn’t a “healthy” food. Only by using lot of oil and ghee will you get the layers to be separated. It is also a long process. Make it at leisure and enjoy guilt-free once it a while!

Malabar Paratha or Parotta – Printable Recipe

Malabar Paratha or Parotta – step by step pictures

Mix together all the ingredients (except and water). Slowly add water and mix well.

Knead for 10 minutes to form a smooth and elastic dough. Cover and let the dough rest for 1 hour to let the gluten develop. Divide the dough into equal portions and roll into neat balls.

Take each ball of dough and roll into a long rectangular shape. It doesn’t need to be perfect. You can notice that my dough tore in a few places. It’s okay, since it will get cover. Add 1 teaspoon melted ghee and spread it all over the surface.

Starting from the side opposite to you, start pleating the dough. (It’s a bit difficult to explain – let me still try. Pick the dough from the opposite side and fold it about 4 inches in; without dropping the dough, pleat it back and forth until it is neatly stacked. Pick up one stack and repeat the process)

Holding one end of the pleated dough, roll into a spiral and press the last edge onto the center of the roll. Repeat with other balls.

ALTERNATIVELY: Roll out the dough and add ghee all over. Using a knife, cut into equal strips.

Place strips on top of the other to form one stack of strips

Roll into a spiral.

Using a rolling pin, roll out to a paratha as thick or thin as you like. If the layers are not perfect or sticking, you can always use your hands to stick them together.

On a hot tawa (griddle), add the malabar paratha. Add some oil or ghee and cook on medium low heat for 3-4 minutes. Flip and continue to cook for 3-5 minutes or until it is fully cooked through.

Remove the paratha. When it is slightly warm, use both hands to puff out the layers. (optional)

Serve it with Vegetable Kurma or your favorite spicy side dish.

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