Layered parotta

Parotta is a layered flatbread. It is flaky, buttery and heavy filling (because of Calories)! You are going to see it how it is high in calories...Not be confused with Parathas from North-India. This parotta is a roadside trademark in Tamil Nadu, Kerala. In Kerala, they call it Malabar porotta/parotta. This small shop opens their door for business after 6 pm and they keep making, rolling, and chopping this parottas even after midnight. They just serve this parottas with Saalna (with meat or without meat gravy) or it is “Kothu Parottas” means minced parothas, onion, spices, egg, saalna and sometime meat too). All T.N people will love this roadside tasty parottas. My mom has never made at home. Why she should prepare when you get those flaky bread every corner of the street. But in US, when we crave for those items you have to bend yourself. So roll up your sleeves and let’s have fun with the dough.

Skill level: If you are confortable with rotis/parathas , this parotta cooking skill is intermediate or otherwise could be difficult for beginner.
To prepare the Paratta dough

Maida/all purpose flour: 1 cup
Baking soda: 1/4 tsp
Salt: 1/4 tsp or per ur taste
Oil: 2 tsp
Hot water: 1/2 cup

Take a bowl, add all the ingredients except water. Pour the hot water and with a wooden spoon mix it. When the dough is little cool to touch, knead for 5 minutes and make a smooth ball, smear the oil and cover it. Let it rest at least 1 to 2 hours. I would advice to let it rest 5 to 6 hours, it is easy to work later.


Required 3 or more tbsp of oil to brush each parotas

Some important steps with images

1.The dough after several hours

 2. Make 5 even balls out of the dough

 3. roll it really thin brush some oil 

4.Start from one end and fold like a fan (Indian ladies think about a saree pleats)

 5.The round and thin shape will become like fan or pleats, hold it together

 6.Roll from one end to another and close it 

7.Look like spiral

 8.Now, roll it gently without giving any pressure 

9.Fry in griddle in medium heat, until they turn brown , add some oil on each side

 10.Take out from the fire and break it to make it flaky 

11. You can enjoy with Salna or Gravy of your choice

My ellaborated steps seems daunting don't be scared. This parottas are pretty easy to make it! Important Note :
If you are first time maker (or Dummies), prepare the dough morning and make it the parattas evening or night. It is easy to work out.

Or you can add an egg to the dough and substitute the hot water to just plain water in this way it is easy to work and the parotta re flaky too :)



My North- Indian Parathas which is totally different from the South Parotta.

Check out The Aloo Parothas

My South- Indian Parotta & North -Indian Parathas are reaching Srivalli's event Roti Mela.

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After a tie, My Pavakkai Kozhambu has taken the Most authentic Recipe Award created and hosted by a Creative lady Pooja.

Thank you each and everyone who voted for this traditional recipe! Old is Gold , this gravy is pretty known in all Tamilian's house. Thank you Pooja.

Have Great weekend!