Kerala Paratha Recipe: Flaky and Delicious South Indian Flatbread

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Kerala Paratha, also known as Malabar Paratha, is a popular South Indian flatbread known for its flaky and layered texture. It’s made from all-purpose flour and ghee, giving it a unique taste and aroma. This recipe will guide you through making soft, flaky Kerala Parathas that are perfect to pair with your favourite curries or chutneys.

Table:

CourseCuisineServingsPreparation TimeCooking TimeCalories
Main CourseSouth Indian4-620 minutes20 minutesApproximately 180 calories per paratha

Ingredients:

  • 2 cups all-purpose flour (maida)
  • 1/2 teaspoon salt
  • 2 tablespoons ghee (clarified butter)
  • Water, as needed
  • Ghee or oil, for frying

Method:

  1. Prepare the Dough:
    • In a mixing bowl, combine the all-purpose flour and salt.
    • Add 2 tablespoons of ghee to the flour and mix it in until the mixture resembles breadcrumbs.
    • Gradually add water, a little at a time, and knead the mixture into a soft and smooth dough. The dough should be pliable but not sticky.
    • Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
  2. Divide the Dough:
    • Divide the dough into small, equal-sized portions, rolling them into smooth balls.
  3. Rolling the Parathas:
    • Take one dough ball and roll it into a thin, large circle using a rolling pin.
    • Brush the surface with ghee and fold it into a semi-circle.
    • Brush the semi-circle with more ghee and fold it again to form a triangle. You should have a multi-layered triangle with ghee in between the layers.
    • Repeat this process with the remaining dough balls.
  4. Frying the Parathas:
    • Heat a flat griddle or tawa over medium-high heat.
    • Place a folded paratha on the hot griddle and cook until it puffs up and the bottom side is golden brown.
    • Flip the paratha and cook the other side until it’s also golden brown.
    • You can add more ghee or oil while cooking to make the paratha crispy and flavorful.
    • Continue this process for the remaining parathas.
  5. Serving:
    • Serve Kerala Paratha hot with your favorite curry, chutney, or pickles.

Kerala Parathas are known for their flaky and buttery layers. They make a delightful accompaniment to a variety of South Indian dishes or can be enjoyed on their own with a touch of ghee or your favorite spread.

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