Make popular layered flatbread Malabar Paratha (or Parotta) with this easy-to-follow step by step pictorial.
I love Malabar Paratha. I like to call this Parotta. A popular Kerala street food, this is a great alternative to flatbreads liek roti or paratha. It is similar to lachcha paratha, but made with all purpose flour instead of wheat.
Thin layers of dough neatly stacked on top of the other and fried to crispy perfection makes this flatbread unlike any other. It is traditionally served with Vegetable Kurma, but honestly- it tastes brilliant with any spicy Indian side dish.
Couple of pointers: This isn’t a “healthy” food. Only by using lot of oil and ghee will you get the layers to be separated. It is also a long process. Make it at leisure and enjoy guilt-free once it a while!
Malabar Paratha or Parotta – Printable Recipe
- On a hot tawa (griddle), add the malabar paratha. Add some oil or ghee and cook on medium low heat for 3-4 minutes. Flip and continue to cook for 3-5 minutes or until it is fully cooked through.
- Remove the paratha. When it is slightly warm, use both hands to puff out the layers. (optional)
- Serve it with Vegetable Kurma or your favorite spicy side dish.