kerala paratha recipe | kerala parotta recipe | malabar paratha recipe

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kerala paratha recipe with step by step photos – kerala parotta is a layered flaky flat bread that is popular across the whole of south india. it is a variation of the north indian lachcha or layered paratha. they are also called as malabar parathas.

i really have good memories of having these crisp and flaky breads during our vacations in south india. we would just have them plain with tea, dunking into the tea or with a nice coconut based vegetable korma or curry. the outer crisp and flaky edges giving way to the inner soft layers….. yum is the word.

i still remember the hotel where we stayed once….. just in front of our window there was a restaurant and the cook making these kerala parottas one after the other. he was a master in his art of making these parathas… with his hands he would flip them and back to the work surface stretching the dough without using the rolling pin…. and not a single tear or break in the dough.

at home we cannot make these parottas this way. the texture would be less flaky and crisp than the restaurant ones, but still good enough to try. generally these parathas are made from all purpose flour or maida. now using all purpose flour does give a great texture and flakiness to the parotta.

however, in this kerala paratha recipe i have used 1:1 ratio of whole wheat flour and all purpose flour. you can make fully with all purpose flour or with whole wheat flour. however with whole wheat flour the texture and taste would be different as compared to the parotta made with all purpose flour. it would taste more like the north indian lachcha paratha.

generally in the roadside eateries, they use dalda vanaspati (hydrogenated vegetable fat). for health reasons, i don’t use dalda vanaspati. use a non aromatic and flavorless oil to make these parathas. you can even use butter or ghee. the more fat the more better it is :-). however, i have used only 2 tbsp oil for 2 cups of flour. you can increase the quantity to 3 to 4 tbsp oil too.

the method is very easy and i have shown a step by step method which will make the preparation easy to understand. this kerala paratha does not use yeast. hot water is added while kneading which does make a difference to the texture of the parotta. this is also an eggless recipe of making these awesome flat breads.

if you wanna have these parathas, then make them at home. please don’t buy the ready to cook ones. they are not good. i have tried them and they were bad…. not even an inch close to the real thing.

i had made peas and potato korma to go with the parottas. you can serve kerala paratha with any vegetable curry like veg kolhapuri, veg kadai, veg handi or lentil curry like dal makhani or with paneer ghee roast. even the simple dal tastes so good with the kerala parotta.

if you are looking for more paratha recipes then do check chana dal parathaaloo parathacheese paratha, paneer paratha and palak paratha.

kerala paratha or malabar paratha recipe below:

4.5 from 6 votes
kerala paratha or kerala parotta recipe - makes 7 to 8 parotta
prep time
1 hr 10 mins
cook time
30 mins
total time
1 hr 40 mins

kerala parotta recipe - crisp, flaky unleavened layered flat bread from kerala.

course: main course
cuisine: indian, kerala
servings: 2 to 3
author: dassana amit
ingredients (1 cup = 250 ml)
  • 1 cup whole wheat flour (atta)
  • 1 cup all purpose flour (maida)
  • 2 tablespoon oil
  • ¼ teaspoon baking soda
  • ¾ to 1 cup hot water
  • 1 to 2 teaspoon sugar
  • ¾ teaspoon salt or as required
how to make recipe
making kerala paratha dough:
  1. seive both the whole wheat flour and all purpose flour with baking soda.
  2. make a well and add sugar, salt and oil. add hot water.
  3. first mix with a spoon and then knead the dough till soft, smooth and elastic.
  4. cover with a moist cloth and keep aside for 45 minutes to 1 hour.
  5. divide into 7 to 8 balls. dust the working surface with flour. roll each ball as thinly as possible into a large round.

  6. smear or apply oil on the entire surface of the rolled dough.
  7. hold the rolled disc from the top on both sides and pleat them till bottom.
  8. now roll them like a spiral and press the last edge onto the center of the roll.
  9. make all the spiralled balls this way and cover with wet cloth and keep aside for 15 minutes.
making kerala paratha:
  1. heat tava or griddle. take each rolled ball and on a dusted working surface, roll each ball into a paratha of 4-5 inches.
  2. heat a tava or a griddle. place the paratha on a hot tava and fry on both sides drizzled with some oil on top and the edges till they are crisp and browned.

  3. you will see the layers easily and they will be browned.

  4. when serving, squish the kerala parotta holding them between your palms so that the layers come up on the surface.

  5. serve the kerala parathas with any indian vegetable or lentil curry or dal.

step by step kerala parotta or kerala paratha recipe:

1: sieve both the flours with baking soda. make a well and add sugar, salt and oil.

2: add hot water.

3: since the water is hot, first mix the whole mixture with a wooden spoon. and then when the heat can be tolerated, knead the dough with your hands. make a smooth, soft and elastic dough.

4: cover with a damp cloth and keep aside for 45 minutes to 1 hour.

5: divide the dough into 7-8 balls.

6: dust the working surface with flour. roll each ball as thinly as possible with a rolling pin. you have to roll very thin. if the dough breaks or tears, continue to roll.

7: brush oil on the rolled dough on the entire surface.

8: hold the rolled dough from the top on both sides and pleat them till the bottom.

9: holding one end of the pleated dough, roll like a spiral and press the last edge on to the center.

10: prepare all the spiral balls this way and keep them covered with a moist cloth for 15-20 minutes before you start cooking them.

11: on a dusted work surface, roll each pleated ball into parathas of 4-5 inches. i actually made them larger about 7  inches.

12:  heat a tava or a griddle. place the paratha on a hot tava and fry on both sides drizzled with some oil on top and the edges till they are crisp and browned. you will see the layers easily and they will be browned.

when serving, squish the parotta holding them between your palms so that the layers come up on the surface. serve these yummy kerala paratha or malabar parathas with any indian vegetable curry like hotel style veg korma, potato korma, veg sagu or lentil curry like dal makhani or curry recipes like paneer butter masala, paneer lababdar, veg makhanwala, paneer makhani, paneer kolhapuri.

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This post was last modified on October 20, 2017, 7:20 pm

    Categories Dinner RecipesIndian Breads & ParathasIndian Breakfast RecipesIndian Street FoodKerala RecipesKids RecipesSouth Indian RecipesVegan Recipes

View Comments (30)

  • Oh my goodness! This looks so delicious! I haven't tried kerala paratha before, but the naan and other flatbread. I've been into lentil curries lately... I can imagine the paratha pairs well with these... :)

  • these kerala porottas are one of my favourites but have never tried making them at home.. i shoudl... they look very good dassana...

  • Dalda Vanaspati - is not used for health reasons - its bad for health
    Its used by roadside as its cheaper but give the flakiness like GHEE

  • I just love the look of this lovely bread. I'm Pinning this recipe to make later. I will definitely be trying this, thanks so much Dassana!

    • the north indian lachcha paratha is made in a similar way, except that atta or whole wheat flour is used.

  • thanks for this recipe...It took me back to the days when dad (marine engineer) would be stationed in cochin and we would eat these everyday..love how the waiter would come to the table with the stack and squish them..yum!!!

  • Dear, the recipes posted here are really very helpful and complete with easy step by step suggestions. moreover the pictures used make them more beneficial and interesting. keep up the good work.
    Thanks & regards
    Atrayee Dasgupta

  • Hey dear i tried malabar wheat parota ...it came outwell..thnks for the step by step details ....god bless you

  • Hi didi..congrats fr ur efforts..I wud lik to inform u that kerala parotta is made with Maida and flattened in a different manner.after flattening it with rolling pin we flip it with both hands for several times.u can see it in kerala hotels. Because of that ..parotta will be layered visibly..this image luks lik chapathi- the roti we make without flipping it on fire.. hop u got wt I meant..n keep writing..
    I m from malabar that's y m sharing this..keep writing..
    Share more kerala recipes..I wil b happy to see our dishes in ur page.?

    • hi chaaru, i know kerala parotta is made with maida. i have had kerala parotta in kerala and even seen how its made. the flipping part is difficult for many of us who cook at home. even though you feel the image looks like chapati, but the texture and taste is not like a chapati. here the layers are not visible as i have neither flipped nor rolled into a large round. i have shared a version made with half-half of atta and maida for health reasons. so here the presence of atta does not help in making a very stretchable dough like the ones made with maida. thanks for the positive comment. will try to add more kerala recipes.

  • Nice recipe. Easy method of making kerala paratha. All your recipes are easy and are very helpful for beginners. Thank you.

    • pleased to know seema :) you like our blog recipes thankyou for your kind and encouraging words. you are welcome.

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