Kerala Porotta
Kerala porotta—also called Malabar parotta—is a popular layered flatbread from Kerala, India.It is typically made with refined wheat flour (maida), water, salt, oil or ghee, and sometimes egg or milk. The dough is stretched into thin sheets, coiled, rolled, and cooked on a hot griddle, creating its characteristic flaky, crispy outside and soft, chewy layers.It is commonly served with dishes such as:Beef or chicken curryVegetable kurmaEgg curryMutton curryKerala-style stewIt differs from North Indian paratha in texture and preparation: Kerala porotta is usually more layered, stretchy, and flaky.
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Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 large egg optional, but improves softness
- 2 tablespoons vegetable oil
- ¾ to 1 cup lukewarm water added gradually
- ¼ cup vegetable oil or melted ghee, for resting, shaping, and cooking
Instructions
- Mix the flour, salt, and sugar in a large bowl. Add the egg, if using, and 2 tablespoons oil. Gradually add ¾ cup lukewarm water while mixing. Add more water, 1 tablespoon at a time, until a soft, slightly sticky dough forms.
- Knead for 10–12 minutes, either by hand or with a stand mixer, until the dough becomes smooth, stretchy, and elastic. Avoid adding too much extra flour.
- Coat the dough lightly with oil, cover it, and let it rest for 1 hour at room temperature.
- Divide the dough into 8 equal balls. Coat each ball generously with oil and arrange them on an oiled tray. Cover and rest for another 1–2 hours. This resting time makes the dough easy to stretch.
- Oil a clean countertop and your hands. Place one dough ball on the surface and flatten it. Stretch it outward as thinly as possible—almost transparent. You can gently pull the edges or lift and slap the dough against the counter.
- Brush the stretched dough lightly with oil or ghee. Gather it into loose pleats, like folding a paper fan, to form a long strip. Coil the strip into a spiral, tucking the end underneath. Repeat with the remaining dough balls.
- Cover the coils and let them rest for 15–20 minutes.
- Gently flatten each coil with your palm, then roll it into a 6- to 7-inch circle. Do not roll too firmly, or the layers may compress.
- Heat a cast-iron skillet or griddle over medium-high heat. Cook each porotta for about 1–2 minutes per side, brushing with a little oil or ghee, until golden brown with darker toasted spots.
- Stack 3–4 hot porottas together. Holding the stack between your hands, gently clap or press it inward from both sides. This separates and fluffs the layers.
- Serve hot with chicken curry, vegetable kurma, egg curry, or Kerala-style beef curry.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 369kcal (18%)Carbohydrates: 75g (25%)Protein: 11g (22%)Fat: 2g (3%)Saturated Fat: 0.5g (3%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 41mg (14%)Sodium: 599mg (26%)Potassium: 116mg (3%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 59IU (1%)Calcium: 21mg (2%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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