One of the popular south Indian layered parotta recipes is made by using maida or plain flour. The trademark of this recipe is its crisp and flaky texture, with multiple layers folded and twisted to give the parotta a messy structure. 

It is one of the variations of the Lachha paratha or layered paratha made in North Indian. They are also known as Malabar Parotta all over India. 

Kerala Parotta
Kerala Parotta

Upon visiting the Southern part of India, you will find this assorted flaky bread everywhere and with every meal. You can dunk them in plain tea or eat it with a nice coconut-based vegetable korma or chicken curry. 

The outer crisp and flakiness are the reason why there are tender and soft layers on the inside!

You can serve these Malabar Parotta or Kerala Parotta at weddings, religious festivals, and feasts and complete the meal. 

You can serve this ‘Barota,’ or Kerala Parotta as just the perfect accompaniment to Chicken Chettinad or Kerala Styled Pepper Chicken, paired with Chicken Pickle!  

A thin and crunchy parotta drizzled with melted ghee and served with meaty Indian recipes – let’s see how you can easily make this Kerala Parotta at home!

Quick Stats:

  • Prep Time: 1 hour 10 minutes 
  • Cooking Time: 30 minutes 
  • Servings: 7 Parotta

Ingredients: 

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • Two tablespoon oil
  • ¼ teaspoon baking soda
  • ¾ to 1 cup hot water
  • 1 to 2 teaspoon sugar
  • ¾ teaspoon salt or as required

Method to Prepare: 

For the Dough

  • First, sieve both whole wheat and all-purpose flour with baking soda. 
  • Now, add sugar, salt, and oil to it. Then add hot water. 
  • After this, take a spoon and mix it perfectly. Then, with hands, knead the dough until the texture is soft, smooth, and elastic.
  • Now, cover the dough with a moist cloth for around one hour or so. 

For Rolling Kerala Parotta

  • Now, divide the dough into seven balls. 
  • Then, sprinkle flour on the working surface. Now, roll each ball as thinly as possible into a large circle. 
  • Now, grease the oil on the entire surface of the rolled dough.
  • Now, roll these balls into a spiral shape and press the last edge onto the center of the roll.
  • Make all the spiraled balls this way, cover them with a wet cloth, and keep them aside for 20 minutes.

For Making Kerala Parotta

  • First of all, heat tava. Now, take each rolled ball on the dusted surface, and roll each ball into a parotta of 4-5 inches.
  • Now, place the parotta on the hot tawa and fry it on both sides. 
  • Drizzle them with some oil on top and the edges till they are crisp and browned.
  • When serving, press the Kerala parotta by holding them between your palms. Performing this action will let the layers come up on the surface. 
  • Serve the Kerala parotta with your favorite curry or dal, and enjoy! 

Final Words 

Before, Parotta has always been a restaurant food for us. However, with this Kerala Parotta recipe, you will be able to recreate the restaurant version at home without much hassle. Try this recipe and complete your whole Indian meal with this traditional assorted bread!