Parotta Recipe - How To Make Kerala Malabar Parotta Without Egg

Every South Indian especially people in Tamilnadu and Kerala loves Parotta. But most of us stay away from eating as well as making parotta at home just by thinking about maida and the quantity of oil used in it.Even Iam a big lover of parotta 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 mystery. 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 parotta 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 parotta. 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 you all find it useful !

Once you make this parotta successfully, you can try many varieties like kothu parotta, chilli parotta, Muttai parotta/Egg parotta etc. Ok, Lets see how to make this flaky parotta at home.

Check out the super hit recipe of my blog, vegetable salna – The best side dish for parotta !

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 = 250 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 – HOW TO MAKE PAROTTA

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 your 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. After 15 minutes, dough would be soft and non-sticky. Take the dough and make 3 golf sized balls. 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) Now pull one edge, move slightly forward and fold it. Do it like saree pleats. Please refer video for folding the parotta. After making pleats, just stretch it & roll them. If you find it difficult to do this, you can cut the rolled parotta into thin strips and place it one over the other. Roll it and make parotta. After rolling and folding, give a resting time of 5 minutes. In the mean time, you 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 your 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. Heat an iron dosa pan ( It works the best) and put the parotta. When you put it, the parotta 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 you see the golden brown spots. Take care, flame should be medium and parotta should cook slowly. Remove the parotta to the kitchen counter or the rolling board and using your hands, just press the sides forcefully when the parottas 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 parotta in a hot box/casserole. Serve hot with Parotta kurma or salna. 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 you 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, you 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.

Please check the video below :))

How to roll parotta

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

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