Sunday, May 22, 2016

Flaky parotta at your fingertips

Parotta is a specialty of Kerala. It is flaky multilayered flat bread. Due to the laborious process that goes into its making, I had never seen it made at home. We used to have it only at the Kerala restaurants (it is a very common menu item there) on our visits to Calicut. I tried making it only after moving to the States. When you crave for something like this staying away from your homeland, either you find an Indian restaurant that makes it or you have to make it yourself. This flaky delicacy is my tried and tested method and it works out really well for me. Hope it does for you too.

All purpose flour/Maida-1 1/2 cup
Water-1 cup

Mix water with salt and bring it to a rolling boil. In a wide bowl sieve Maida and sugar together.  Make a well in the middle and pour the hot water. Mix with a spoon and keep it aside until it is cool enough to handle. Then knead it with your hands. The secret to good parotta lies in the kneading and of course patience. It will be sticky at first. Do not worry, keep on kneading atleast for 15-20 mins. Add 2 tsp of oil and knead for another 5 mins. Keep it aside for atleast 30 mins covered with a wet cloth or plastic wrap.

Again knead the dough for 5  mins more and divide them into large lemon sized balls. Apply oil on a clean flat surface (I prefer the countertop). Place one ball, apply oil and roll it out as thin as possible both length wise and width wise. Do not worry about the shape. Brush some oil all over the rolled dough. Using both hands make pleats (just like you pleat your saree) with the rolled dough starting from one end. Then holding at both ends of the pleated dough shake a little to stretch it a little more and rotate it just into a spiral. Apply some more oil on the spiral and keep it aside. Repeat the above procedure for all the Maida balls.

Heat a pan/griddle. Roll out each spiral just like chapathi. It should be of medium thickness. Make sure to roll only on one side with the chapathi stick. Do not apply any flour while rolling. Instead you can apply some oil/ghee if you like. Cook each parotta on medium high heat for 1 or 2 minutes or until one side turns opaque. Then flip to other side.  Remove it from the pan once brown spots are seen. Stack up 2 or 3 parotta. Clap your hands with the parotta in between. This is done to separate the layers. Serve it with any spicy curry of your choice. It is also delicious soaked in milk and sugar, when the parotta is just off the pan.


1. Adjust the water as per your requirement.
2. Cooking on high heat hardens the parotta
3. The hot water help in overcoming the elasticity of the dough and make it
    pliable enough to work with.
4. Excess sugar makes the parotta difficult to roll and will tear off.


Suja Manoj said...

Urmila, how are you? kurenaal ayallo..up dates njan kandillayirunnu.
Parotta looks flaky and yummy, will try this recipe :)

Urmila Gopan said...

sugham suja.Hope you are good. try cheyyu it will come out good

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