Kerala Parotta beef recipe

 Kerala Parotta

While Paratha is a North India dish, Parotta is made in South India.

Parotta is a flatbread made with all-purpose flour/maida and has layers, whereas Paratha is mostly made with whole wheat flour, either plain or stuffed with a delicious filling.

Kerala Parotta is a little similar to Laccha Paratha, as both have layers, but the technique to make each of them is different

Kerala Parotta or Malabar Parotta is a layered Indian flatbread that goes great with curries. Here is how to make it in a traditional way from scratch.

Checkout the Video Recipe

Ingredients

You will need very basic ingredients to make its recipe

All-Purpose Flour – Parotta is traditionally made with all-purpose flour or maida. You can make it using whole wheat flour as well but the texture will be very different.

Egg – Egg gives softness to the parotta and most restaurants and roadside eateries add it. But if you are a vegetarian, you can skip adding it. Add 2 tbsp yogurt for each egg and you will be good.

Salt & Sugar – Add a little salt for flavor and sugar gives a nice color to the paratha. Do not skip adding it for a nice caramelized crust.

Oil – Adding some oil in teh dough keeps it moist. You can any unflavored oil to make the dough.

Milk – Kneading teh dough with some milk makes these parathas very flaky.

Baking Powder – Some people add a pinch of baking powder in the dough. They say it makes the parota even softer. You can try it oo.

Process

Making it is an easy process!

The dough for this paratha is made with all-purpose flour, egg, sugar, salt, oil, and milk.

Egg and Milk ARE added to the dough, as they make the paratha soft

You can skip adding the egg and add some yogurt if you are a vegetarian.

The dough is then divided into equal parts and rolled out in a small roti.

Once the round roti is made, the circle is cut into thin strips using a knife.

The stripes are gathered together and roll to make a ball.

This ball is again rolled and cooked on a griddle or tawa using oil or ghee.

Once it is cooked properly, it is pressed from both sides, so that the layers get separated from each other.

Pulling The Dough Method

You can also make the parotta by pulling the dough.

Make the dough as mentioned above. Divide the dough onto equal size balls. Now roll each ball into 6-inch disk.

Stack the disks on top of each other. Apply oil over each dish before stacking. Let this stack rest for 20 minutes.

Now pull the topmost dough disk from one side and stretch until it forms a long rope kind of shape.

Now make a spiral from it and roll the paratha.

Serving Suggestions

Malabar Parotta is traditionally served with Beef Roast, Mutta Curry, or Vegetable Kurma for breakfast, but you can serve it along with any rich and cream South Indian or North Indian curry.

They taste delicious with a traditional South Indian chicken curry or salna too.

Parotta vs Paratha

Parotta, is also called as Paratha, but they are very different from each other.