Parotta, Kerala Parotta Recipe, Make Easy Parotta at Home. Step by step recipe with detailed video. A very easy recipe for home made parottas from scratch. Malabar Parotta is a very famous bread in Kerala and Tamilnadu. Its even popular in Srilanka.
Parotta was always a restaurant affair for us when we were young. The first time I ate home made parotta was at my uncle’s friends house. He later became close to my dad. We called him “allied” uncle. His name was Govindaraj. He ran a business unit making textile machinery called Allied Engineering in Coimbatore. So in the family, he was referred to as “Allied” uncle. The food at allied uncles place was extra-ordinary. There would be at-least 15-20 dishes, a complete non-veg fare, all made at home by his wife with the help of the cook. I learnt to make parotta here. Allied uncle and his wife passed away a decade back. But every time we have parotta at home, I remember their huge kitchen and the big embroidered wall paintings hanging everywhere in the house (auntie did embroidery art like no body else). Here is the only picture of him that I have.
Here is how to do easy kerala parotta at home.
Here is a very easy way to do parotta at home. Its totally stress free and fool proof. Do try it at home. Parotta making used to be an all day affair. It need not be that way if done properly. Here is the easy method of making parotta at home.
Here is the video recipe for how to make kerala parotta at home
Mix in the maida (all purpose flour), salt, sugar, oil and water to form a soft dough.
Knead the dough for five minutes by hand. Cover the dough with a cloth. Rest the dough for 2 hours.
After the rest, form dough balls and rest the dough balls for five more minutes. The gluten in the dough needs to relax each time we handle the dough. Else the dough will not spread at all. It will be stiff. That is the reason we rest the dough briefly at every stage from now on. Take the dough ball and flatten it and roll it into a small disk. Sprinkle some oil if need be.
DO NOT sprinkle lot of oil when rolling as it will become slippery and difficult to roll. Very lightly apply oil.
Transfer the rolled disks to a plate and apply oil on top of each rolled disk. Keep stacking the rolled disk, one on top of the other and keep applying oil on top of each disk. This is a very important step. Be liberal with the oil. Rest the disks on the plate for 20 minutes. The rolled disks are marinating in the oil and this will help in loosening the dough and it will be a breeze to spread later.
Take a dough disk and place it on a flat surface. Gently pull the sides of the disks to form a large circle. It should effortlessly spread.
NOTE: If you want a really flaky parotta, spread little oil on the spread dough.
Gently gather the dough in one corner and make a spiral. Repeat with all the dough disks. Rest the spirals for five minutes.
Gently pat the spiraled dough with hand and spread the dough for 2-3 inches.
Heat a dosa tawa and place the parottas on the tawa. Cook a minute on each side. Then apply a teaspoon of oil for each parotta and cook for a couple of more minutes on low flame.
The dough needs to cook on a low flame so the inner part of the parotta also gets cooked evenly. When the parotta is golden, remove from heat.
Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
Serve with chicken curry or mutton kuzhambu.
- 1 Cup (250 ml) Maida (All Purpose Flour)
- ½ teaspoon salt
- ½ teaspoon sugar
- 1.5 teaspoon sunflower oil
- ⅓ cup water (plus a few teaspoons more)
- ¼ cup sunflower oil / vegetable oil for making dough and cooking parotta
- Mix in the maida (all purpose flour), salt, sugar, oil and water to form a soft dough.
- Knead the dough for five minutes by hand. Cover the dough with a cloth. Rest the dough for 2 hours.
- After the rest, form dough balls and rest the dough balls for five more minutes.
- Take the dough ball and flatten it and roll it into a small disk. Sprinkle some oil if need be.
- Transfer the rolled disks to a plate and apply oil on top of each rolled disk. Keep stacking the rolled disk, one on top of the other and keep applying oil on top of each disk.
- Rest the dough disks on the plate for 20 minutes.
- Take a disk and place it on a flat surface. Gently pull the sides of the disks to form a large circle. It should effortlessly spread.
- Gently gather the dough in one corner and make a spiral. Repeat with all the dough disks. Rest the spirals for five minutes.
- Gently pat the spiraled dough with hand and spread the dough for 2-3 inches.
- Heat a dosa tawa and place the parottas on the tawa. Cook a minute on each side. Then apply a teaspoon of oil for each parotta and cook for a couple of more minutes on low flame.
- The dough needs to cook on a low flame so the inner part of the parotta also gets cooked evenly. When the parotta is golden, remove from heat.
- Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
- Serve with chicken curry or mutton kuzhambu.
Hi do you use hot water to make the dough
no. cold water.
Please send me masala dosa recipe
Thank you. I will try it. Looks yumm
I tried this recipe, step by step . Turned out really good. Instructions were very accurate. The only thing that I had trouble with was the amount of water for the initial dough. Its hard to estimate 1/3 cup and a few teaspoon more. Fortunately since its not my first time attempting to work with wheat flour I had an idea of how the consitency was going to be like. I grew up in household where rice is the staple carb so I am not an expert when it comes to making rotis , chapatis or puris or phulkas. I am used to rolling out the dough and making square porotta as they are guaranteed to fluff , however I loved the idea of stretching the dough with hand. The tip of letting the dough rest in between steps was an eye opener for me. I think I will attempt the rotis next… thank you
Thank you so much Shahnaz Younus. Really glad that the recipe worked for you. Yeah, the water proportions are slightly tricky and comes with a little practice.
வணக்கம் சுகுணா மேடம்… கேரளா பரோட்டா நேற்று இரவு செய்து சாப்பிட்டோம்… மிகவும் நன்றாக இருந்தது… செய்வதற்கு, எதிர்பார்த்ததை விட, எளிதாகவே இருந்தது… நன்றி… 🙂
Thank you Radhika!
Awesome recipe… A very simplified way… It just came out splendid. Thanks to you!!
Thank you so much.
This was my firstever try at making parottas. And I ended up with the softest and fluffiest parottas. Absolutely stress-free recipe. Loved it, Kannamma. Thank you for sharing this with us.
Thank you Fareeha.
Hi kannamma,
I thought doing parotta in home is a big troubleshooting work. But I luv parotta a lot. Ur steps were so simple n I tried. Really it was so simple n it’s not at all troubleshooting. I find it as simple as doing chapathi. Thank you.
Thank you!
Tempting recipe.. Is it ok to store the dough for later use the next day? If so at what stage can we store it?
You can store the dough after the rest of 2 hours.
Store in fridge?
yes.
Thank you, very neatly detailed.
It’s works…This is the easiest way…
Thank you Syed.
Hi kannama first of all congratulations for being so successfull with your blog. Your recipies are so precise and fool proof which only a few food bloggers have achieved so far. Good job and keep going. One request is while you mention the quantity if you can be precise with the mesurements especially in baking recipies it would be really helpful if it’s mentioned in grams rather than in cup measure. Thank you.
Hi Priya, Thank you. Will try to give gram measurements too!
Hi,
Am a big fan of your recipes. They usually come out well with the first attempt. Unfortunately I couldn’t reproduce the results on this one. I’d like to think I followed the recipe to a T. But it came out hard. Also took a long time on the Tava to cook on low flame. Any idea what could have gone wrong? Also, when working on step #9 I applied a little more pressure when expanding the spiral disks would this have been the issue? Thanks!
I am sorry this recipe did not work for you. The usual reason for parotta coming hard may be because the dough was hard to begin with and less oil was used.
Thanks for sharing the recipe.
Thanks for sharing the recipe.
You are welcome! happy cooking!
You are welcome! happy cooking!
In indonesia we call it roti canai. My favorite and now i got husband from Hyderabad.. I will make this every weekend. Thanks for the recipe and the video so much helpful.. ??
Thank you!
Hi
I’m a vivid fan of your recipes.I would like to know if we can use self raising flour instead of all purpose flour…
Self rising flour has leavening already added. This recipe uses plain flour. I would not substitute.
Thanks for your quick reply
looks delicious…..will try soon,thanks btw
Thank you!
I had made parottas but first time got the layers later i somehow go wrong in last step when i take rolled balls and make it flat to pit it in tawa the parotta loses its layers shall try putting oil as you mentioned
I will not rest till i get soft fluffy parotas with layers
If you want super flaky parottas, after spreading the dough, try to apply some oil and then gather to make a spiral.
Once the parottas are cooked, fluff up when its still hot!
Hope this helps.
Tried in the same .. it’s good.. but kind of not so soft and layering was not up to the mark.. what would be the mistake ?
Did the dough stretch properly? And did you fluff up immediately?
You have made the most complicated process sound so easy 🙂 Will try and let you know.. can you also post the salna receipe for this or I will try to search if its already there..
Thank you Ramya. Will post salna recipe soon!
Wow, amazing. I am going to try this weekend. Thanks for the video.
Thank you Sona.
Hai Kannamma,
I have tried few recipes of yours …Wow amazing
Thank you for sharing
Thank you Yogeswary arumugam.