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February 25, 2015

Parotta Recipe-How To Make Kerala Malabar Parotta(With Video)

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How to make parotta
Every South Indian especially people in Tamil nadu and Kerala loves Parota.But most of us stay away from eating as well as making parotta at home just by thinking about maida & the quantity of oil used in it.Even i am a big lover of parota right from my childhood.Be it Kerala Malabar parotta or Tamil nadu road side parota,i just love it like anything.Before marriage,my dad used to buy this with salna(The most popular side dish for parotta) at least twice in a month from a small hotel nearby my house.On those days,I never mind about calories,oil etc etc and i was looking lean in spite of eating all these junk stuffs.But now,after marriage the tables turned.I have become much more health conscious & became a picky eater too.Even then i put on so much of weight which is still a mysteryThinking.So i keep restricting myself from buying frozen parottas as well as trying at home.My friends and readers who had tried my vegetable salna recipe have asked me several times whether i have a parota recipe in my blog.Whenever i get a query like this,i really feel bad to say “No”.So i was thinking to make this parotta post somehow without worrying about oil.But to my rescue,i found this awesome recipe in Asiya’s blog”Samaithu asathalam”.I was super excited when she made it with less oil when compared to the other recipes i had come across.Thanks to Asiya omar for sharing this wonderful recipe with a clear video in Tamil.The best things about this recipe is,it is eggless,dough doesn’t need much soaking time. All it needs is just 15 minutes & moreover there is no need to give oil bath to your parotaDancing.Oil is used only for greasing.It comes out super flaky and tastes absolutely soft when eaten hot.It also stays good n soft for an hour.So this recipe is a perfect choice for people who are calorie conscious but craving to eat parotta at home.It is much much better than store bought hydrogenated frozen ones.You can make it easily for weekend breakfast..Give a try and let me know friends.With the help of my MIL,i have uploaded a video on “How to roll parotta”.Hope u all find it useful !

Parotta recipe
Once u make this parotta successfully,u can try many varieties like kothu parotta,chilli parotta,Muttai parotta/Egg parotta etc.Ok,Lets see how to make this flaky parotta at homeHappy.
Check out the super hit recipe of my blog, vegetable salna – The best side dish for parotta !

Parotta salna

Parotta recipe/Kerala parotta recipe


Parotta recipe/Kerala parotta recipe How to make kerala parota recipe at home with less oil
Cuisine: Indian
Category: Breakfast/Dinner
Serves: 3 nos
Prep time: 20 Minutes
Cook time: 3 Minutes
Total time: 23 Minutes


INGREDIENTS
1 cup = 200 ml
  • All purpose flour/Maida - 1 cup
  • Salt - as needed
  • Sugar - 1/4 tsp
  • Cooking oil - 1 tbsp + 1 tbsp ( for greasing)
  • Water - nearly 1/2 cup ( 1-2 tbsp lesser)
METHOD

  • In a wide bowl,take the maida,salt,sugar and 1tbsp of oil.Mix well to spread the oil in the flour.Now add water little by little and make a slightly sticky dough( Not too sticky).Knead well for 5 minutes.Grease ur hands with a drop of oil while kneading.Apply 1.5 tsp of oil all over the dough and keep it covered for 15 minutes.
Parotta recipe
  • After 15 minutes,dough would be soft and non-sticky.Take the dough and make 3 golf sized balls.
Parotta recipe
  • Take one ball and flatten it as much as possible using a rolling pin on a greased wide board or kitchen counter.The dough should be elastic and spread it as thin & transparent as possible.Apply little oil all over the parotta while rolling.Do it whenever needed.( Never use maida for dusting.Only oil should be used)
Parotta recipe
  • Now pull one edge,move slightly forward and fold it.Do it like saree pleats.Please refer video for this.After making pleats,just stretch it & roll them.If u find it difficult to do this,u can cut the rolled parota into thin strips and place it one over the other.Roll it and make parottas.
Parotta recipe
  • After rolling and folding,give a resting time of 5 minutes.In the mean time,u can fold the other two balls.Now take the rolled ball,grease it with oil and roll it using a rolling pin.Do not use ur hands to flatten it.Layers may suppress.Do not roll it too thin.Grease with oil whenever needed.Roll it thick like stuffed paratha because thick parotta tastes soft.Thin ones will become crispy while cooking.
Parotta recipe
  • Heat an iron dosa pan ( It works best) and put the parota.When u put it,the parota may shrink.So spread it using your hands on the tawa carefully.Now drizzle 1/2 tsp of oil around the parotta.Keep the flame medium.Keep flipping and pressing the parotta with dosa flipper on both sides till u see the golden brown spots.Take care,flame should be medium and parotta should cook slowly.
Parotta recipe
  • Remove the parotta to the kitchen counter or the rolling board and using your hands,just press the sides forcefully when the parotas are hot.Do it like clapping the hands by keeping the parottas in between.This is the most important step to make it flaky.It helps to bring the layers out and make it soft.Stack the cooked parota in a hot box/casserole.Serve hot with Parota kurma or salna.
Parotta recipe
Please check the video below :))

How to make parotta


Enjoy !
Check out my vegetable salna and chilli parotta recipes



Note
  • While making the dough,add water carefully.Do not make a too sticky dough because u may need to use more oil while rolling.
  • Resting time of 15 minutes is needed for the dough.
  • U should roll and stretch the dough as much as possible to make soft parotta else it will turn hard.
  • After rolling and folding,give a resting time of 5 minutes.In the mean time,u can fold the other two balls.
  • Cook the parotta only in medium flame and not in high flame.cook it patiently by drizzling some oil around the parotta.

I served this yummy,flaky parota with veg salna.It was delicious !!


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39 comments :

  1. I do same way it tastes very nice

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  2. I do same way it tastes very nice

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  3. That looks just awesome and perfect.. I'm sure it would have tasted great too !!

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  4. I too tried it some days back same way it came out really well without any flinging. Donoo why the porotta guys do so much kusti on the dough to spread it :))

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  5. Hehe,Yes Meena Kumar.I too felt the same :)

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  6. wow awesome!!

    Cheers
    Anu @ RasA-svAda

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  7. compliments to the aunty who made it, she is just wonderful.

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  8. Yummy...... making me hungry.....

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  9. Yummy...... making me hungry.....

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  10. Superb chitra.. Vil try it some time...

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  11. super Chitra!! apdiye ooru style la irukku :)

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  12. Thanks for sharing.. I love parotta too... Will try this may b with half wheat flour :) not sure about the softness but will b worth a try.

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    Replies
    1. You can try with wheat flour alone too..comes out soft! :)

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    2. Thanks for the reply mahi:) Yes u can make it with wheat flour too.u can also add a tbsp of curd in the flour with ghee to get it super soft.I follow this for my chapati :)

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  13. Excellent demonstrated recipe Chitra.

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    Replies
    1. Hi mam, Nice to see ur comments in my space after a long time:)Thanks..

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  14. Our family favorite! Nice demo!

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  15. Thanks Esther. Try n let me know.Thanks sundari.priya :)

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  16. Thanks Esther. Try n let me know.Thanks sundari.priya :)

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  17. lovely and made this two weeks back but i sued half maida and half atta

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  18. this looks so soft and well done... especially the layers.... normally I have seen umma swing the porotta just like they do for pizzas so that it gets really thin and sometimes may be breaks!

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  19. Awesome. Next time maybe even I would try to make parotta the same way.

    ---thelady8home.com

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  20. I tried once or twice but it was a flop show:(

    Your looks perfect, I must try this recipe

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  21. My al tim favrt....nic demo....u r xplaing each & evryrthng very clearly......u hav d ability of teaching....this is my thought.....don mistakn me....i wanna share wid u....

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    Replies
    1. No, u are right.I was a lecturer in a college :) Thanks :)

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  22. Ayyyo...i am very happy to knw...kandupidichten pathingla....i am also worked as an assistant profesr in a college....

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  23. Hi chitra thanks for the post.actually i have asked u for this recipe long back.because i like ur salna recipe very much.nice video too.and if possible post the video part of cooking and pressing the parotta.

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    Replies
    1. Hi Harini,Thanks.Yes i remember u asked :) I will try to share a full video recipe soon :)

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  24. Thanks Chitra for mentioning my blog.Yours look really awesome !

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  25. Is it okay to over soak this dough.. will lead to any adverse effects? I'm planning this dish for tonight's supper.. may i prepare and soak the oil coated dough for 4 hrs using wet cloth?

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  26. woww..i likes your blog..porota is looking soo yummy..and it makes me mouth watering...your presentation is good..especially the pictorial representation..i am gonna try your recipe with the Best Porota Maida

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