Recipe: Malabar Parotta

CooQ : Recipe: Malabar Parotta

Malabar Parotta

Kerala, Mains

164 calories/serving
45 mins
Malabar Parota brings awesome taste right on your platter. This is a crispy multi layered flatbread, you will enjoy with your side dishes.

Recipe by:

Hebbars Kitchen


maida / plain flour
rava / semolina / suji
ghee / clarified butter


1. Firstly, in a large mixing bowl take 3 cups maida / plain flour, 2 tbsp rava / semolina / sooji, 1 tbsp sugar, 1 tsp salt and 2 tbsp ghee. crumble and mix well until the flour turns moist.

2. Now add water and start to knead the dough. add water slowly and knead to a smooth and soft dough.

3. Further add 2 tbsp oil, cover and rest for 1 hour.

4. After 1 hour, punch and knead the dough again. knead until the dough absorbs all the oil.

5. Divide the dough in ball size shape and place in a bowl.

6. Add ¼ cup oil to the bowl with ball sized doughs, cover and soak for 1 hour.

7. Now take a ball and roll gently. pull and spread as thinly as possible.

8. Cut into thin strips using a sharp knife. bring together the stips and pull slightly.

9. Now roll spiral, making sure all the strips are intact.

10. With greased hand, pat and spread the dough.

11. Roll slightly thick, making sure the layers are intact.

12. Now place the rolled parotta onto hot tawa. make sure to grease the tawa well.

13. Cook on medium flame until the base is cooked. flip over and spread ½ tsp oil.

14. Cook on medium flame until both sides turn golden brown.

15. Crush the parotta gently, this helps to separate the layers.

16. Finally, enjoy malabar parrota.


1. Firstly, make sure to knead the dough really well and also soak well.

2. Also, adding 2 tbsp rava to the dough helps to get the flaky texture.

3. Additionally, do not compromise in adding oil as its a key ingredient to get the perfect texture.

4. Finally, kerala parotta recipe tastes great when served hot and flaky.

By Hebbars Kitchen