Malabar Paratha
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Overall rating 5 2 ratings


  • 1 hour Cook time
  • 30 mins Total time
  • 30 mins Kerala style Malabar paratha or parota
  • 4 medium sized parathas
  • 2 cups All Purpose Flour (Maida) ⅔ cup Water (adjust as required) ¾ teaspoon Salt (adjust to taste) 2 Tablespoon Oil ½ teaspoon Sugar 1 Tablespoon Yogurt or plain Curd ½ teaspoon Baking Powder Others Vegetable Oil Melted Ghee (clarified butter) Instructions Mix together all the ingredients (except and water). Slowly add water and mix well. Knead for 10 minutes to form a smooth and elastic dough. Cover and let the dough rest for 1 hour to let the gluten develop. Divide the dough into equal portions and roll into neat balls. Take each ball of dough and roll into a long rectangular shape. It doesn’t need to be perfect. You can notice that my dough tore in a few places. It’s okay, since it will get cover. Add 1-2 teaspoons melted ghee and spread it all over the surface. Starting from the side opposite to you, start pleating the dough. ALTERNATIVELY: Roll out the dough and add ghee all over. Using a knife, cut into equal strips. Place strips on top of the other to form one stack of strips Holding one end of the pleated dough, roll into a spiral and press the last edge onto the center of the roll. Repeat with other balls. Using a rolling pin, roll out to a paratha as thick or thin as you like. If the layers are not perfect or sticking, you can always use your hands to stick them together. 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. 3.5.3226



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