Malabar Paratha – Enjoy Soft, Layered Kerala Style Paratha
Malabar Paratha is a traditional South Indian flatbread that is served with a variety of gravy-based vegetarian and non-vegetarian main course dishes. It is an extremely popular type of flatbread in Kerala where it is also known as Parotta, or Porotta. The name of this flatbread is also inspired by Malabar, a region in Kerala famous for its unique culinary style. This has led to the Malabar Paratha being known as Kerala Paratha in many parts of the country.
In order to enjoy an authentic South Indian meal experience at home, you can use this simple Whole Wheat Malabar Paratha recipe. The preparation for the Malabar Paratha recipe is quite unique, yet the results are incredibly satisfying and delicious.
Prepare the dough for your Malabar Paratha recipe with AASHIRVAAD Atta, and allow it to rest adequately for at least one hour. The rolling and twisting of the Malabar Paratha helps give it the unique flaky texture and ribbon-like shape. When made well, this tasty paratha can enhance your experience of indulging in some delectable South Indian food.
Malabar Paratha Information
- Type of Recipe: Main Course
- Cuisine: South Indian
- Preparation Time: 45 minutes
- Servings: 2
Malabar Paratha Ingredients
- AASHIRVAAD Whole Wheat flour: 2 cups
- Sugar: 1 tsp (optional)
- Oil as needed
- Water as needed
- AASHIRVAAD Salt to taste
How to make Malabar Paratha with AASHIRVAAD Whole Wheat Atta?
- Mix 1 tsp oil, sugar, and salt into the wheat flour. Slowly add water and knead it into a dough. Allow it to rest for 5 minutes. Then again knead it with oil greased hands to a smooth and pliable dough. Rest again for another 5 mins.
- After 5 mins divide into equal-sized balls (you will get 6 balls).
- Grease them with oil and keep for another 5 mins.
- Sprinkle oil on the counter top and grease the rolling pin. Roll out the dough into a thin sheet the shape does not matter.
- Drizzle some oil and spread the oil with your hand and then sprinkle some wheat flour on top.
- Fold it like a paper fan or a saree pleat and then coil it into a round. Keep aside. Repeat the same with the rest and drizzle little oil on top. Allow it to rest for 5 mins.
- Drizzle little oil on the counter top and place the paratha dough and simply flatten with your hand or with a rolling pin...do not roll out very thin.
- Heat a tawa and place the rolled out paratha on it, drizzle ghee/oil and flip it over and drizzle ghee/oil as needed. Once golden brown, remove them. Repeat the same with the rest.
- Gather 3 parathas together and crush it from all four sides, the paratha will be soft and crumbly.