📝 About This Recipe
Hailing from the Malabar Coast of Southern India, this iconic flatbread is a masterpiece of culinary texture, boasting countless shatteringly crisp layers and a soft, pillowy interior. Unlike its North Indian cousins, the Malabar Parotta is defined by its unique 'veechu' technique—an artful process of stretching and folding dough to create an airy, spiral structure. Rich with the aroma of ghee and perfectly golden-brown, it is the ultimate vessel for soaking up spicy curries and aromatic gravies.
🥗 Ingredients
Dough Base
- 500 grams All-purpose flour (Maida) (sifted for a smoother texture)
- 1 tablespoon Granulated sugar (helps with the golden-brown caramelization)
- 1.5 teaspoons Salt (adjust to taste)
- 1 Egg (at room temperature; provides richness and elasticity)
- 1/4 cup Milk (lukewarm; ensures a soft interior)
- 1 cup Water (lukewarm; add gradually as needed)
Layering and Cooking
- 4-5 tablespoons Vegetable oil (for coating the dough balls)
- 1/2 cup Ghee (Clarified butter) (melted; for brushing between layers and frying)
- 2 tablespoons Extra flour (for dusting the work surface)
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour, sugar, and salt. Whisk briefly to ensure the dry ingredients are evenly distributed.
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2
Make a well in the center and add the egg, milk, and 2 tablespoons of oil. Gradually incorporate the flour from the edges into the liquid.
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3
Slowly add the lukewarm water while kneading. You want a dough that is soft, slightly sticky, and very pliable. Knead for at least 10-12 minutes by hand (or 8 minutes in a stand mixer) until the dough becomes smooth and elastic.
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4
Coat the dough ball with a thin layer of oil, cover with a damp cloth, and let it rest for at least 1 hour. This rest period is crucial for gluten relaxation.
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5
After resting, divide the dough into 8-10 equal-sized balls (roughly the size of a large lemon). Coat each ball generously with oil and let them rest again for 30 minutes.
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6
Grease your work surface with oil. Take one dough ball and flatten it with your palm. Using a rolling pin or your hands, stretch it out as thin as possible—ideally until it is translucent and you can see the counter through it.
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7
Brush the paper-thin sheet of dough with a thin layer of ghee and sprinkle a tiny pinch of flour over it to help keep the layers separate.
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8
Pleat the dough like a paper fan, or gently lift it from one side and swing it in the air (the 'veechu' method) to stretch it further before gathering it into a long rope.
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9
Coil the rope tightly into a spiral, like a snail shell, tucking the end underneath the center. Repeat for all balls and let these coils rest for 15 minutes.
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10
Gently press a coil down with your palm and roll it out into a circle about 6-7 inches in diameter. Do not roll too thin, or you will lose the distinct layers.
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11
Heat a heavy-bottomed tawa or cast-iron skillet over medium heat. Place the parotta on the hot tawa and cook for 1-2 minutes until small bubbles appear.
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12
Flip the parotta, drizzle a teaspoon of ghee around the edges, and press down gently with a spatula. Cook until both sides have beautiful golden-brown spots.
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13
The Secret Step: Remove the hot parotta from the tawa and place it on a clean surface. While it is still hot, use both hands to sharply 'clap' or scrunch the parotta from the sides toward the center. This crushes the bread slightly and releases the internal layers.
💡 Chef's Tips
Never skip the resting periods; the dough needs time to relax so it can be stretched thin without tearing. If you are vegetarian, you can omit the egg and add 2 extra tablespoons of yogurt for a similar softness. Use a combination of oil and ghee; oil helps with the stretch, while ghee provides the signature flavor and crispness. Ensure your tawa is hot but not smoking; cooking on a low flame will make the parotta hard and chewy instead of flaky. To make ahead, you can half-cook the parottas and stack them with parchment paper, then finish frying them just before serving.
🍽️ Serving Suggestions
Serve piping hot with a rich Kerala Beef Fry (Nadan Erachi Ularthiyathu) for the most authentic experience. Pair with a spicy Chicken Salna or Vegetable Kurma to let the layers soak up the aromatic coconut-based gravy. Accompany with a side of cool onion raita and a wedge of lime to cut through the richness of the ghee. Enjoy with a tall glass of hot Masala Chai or a refreshing Sweet Lassi. For a breakfast twist, serve alongside a spicy Egg Roast (Mutta Roast).