Soft & Flaky Malabar Parotta Recipe

Ingredients

• 500 g Refined Flour (All‑purpose flour, sifted)
• 2 tsp Granulated Sugar (Fine granulated sugar)
• 1 tsp Salt (Fine sea salt)
• 320 ml Water (Lukewarm, 64% hydration of flour weight)
• 2 tbsp Ghee (Unsalted, melted)
• 2 tbsp Neutral Oil (Vegetable or canola oil)
• 2 tbsp Neutral Oil for Cooking (Additional oil for frying)
• 2 tbsp Refined Flour (for dusting) (Same flour, kept dry)

Instructions

1. Combine Dry Ingredients

   Sift the refined flour into a deep mixing bowl, add the sugar and salt, and make a well in the center.

   Time: PT5M

2. Add Water and Mix

   Pour lukewarm water (320 ml) into the well and gradually incorporate the flour from the sides, mixing until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Knead the dough on the plate or a clean surface for about 10 minutes until it becomes smooth, elastic, and passes the window‑pane test.

   Time: PT10M

4. Rest the Dough

   Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for at least 1 hour.

   Time: PT1H

   Temperature: Room temperature

5. Prepare Ghee‑Oil Mixture

   Melt equal parts ghee and neutral oil (2 tbsp each) together in a small bowl; set aside for later use in shaping and cooking.

   Time: PT5M

6. Divide and Rest Balls

   Pinch the rested dough into lemon‑sized balls (about 80‑90 g each), place them on a tray, brush lightly with the ghee‑oil mixture, cover, and let rest for 10 minutes.

   Time: PT10M

7. Stretch, Cut, and Coil

   Dip your fingers in the ghee‑oil mixture, pat a ball flat, stretch it as thinly as possible using a sharp knife, cut into long strips, then bring the strips together and coil tightly from one end to the other. Pat the coil flat again with the oil mixture and stretch to the final parotta size.

   Time: PT15M

8. Dry Roast on Tawa

   Place the shaped parotta on a pre‑heated tawa over medium heat and dry roast for about 2 minutes on each side until faintly golden.

   Time: PT5M

   Temperature: Medium heat (≈180°C)

9. Fry Until Crisp

   Add a drizzle of the remaining ghee‑oil mixture to the tawa, then fry the parotta on medium‑high heat (≈190°C) until the exterior is crisp and golden, about 3‑4 minutes per side.

   Time: PT5M

   Temperature: Medium‑high heat (≈190°C)

10. Stack and Slap

    Stack 3‑4 cooked parottas together and gently slap them to open the coils, revealing the flaky layers.

    Time: PT2M

11. Serve

    Serve hot with curry, chutney, or as part of an Onam sadhya.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g