Introduction
Kerala Parotta Recipe is also known as Malabar Parotta. It is one of the popular South Indian flat bread options. This delicious breakfast or snack option is a staple in Kerala. Let us now dive into the art of making Parotta at home.
What is Parotta?
Parotta is a flat bread made from maida or all-purpose flour and water. It is characterized by its flaky layers, which are achieved through a specific rolling and folding technique.
History of Parotta
Kerala Parotta, a layered flat bread, is believed to have its origins in Middle Eastern and Central Asian cuisine. The dish has evolved over time to suit local tastes and preferences. It was introduced to India through ancient trade routes.
The culinary traditions of the Mughal Empire introduced layered breads like the Parotta to India. Arab traders and travelers taught bread-making techniques. Local bakers adopted these methods. Coconut oil is added to it to add a special flavor to it. Different regions have developed unique parotta styles.
Types of Parotta
Kerala Parota, a versatile flat bread. It has different variations.
Malabar Parotta: Parotta from the Malabar region is thick, flaky, and crispy.
Trivandrum Parotta: Parotta made in Thiruvananthapuram is thin, soft, and flaky.
Kottayam Parotta: Made in unique layers with a crispy exterior.
Kerala Porota: A tradition version made with coconut oil and layered dough.
Puff Parotta: Light, airy, and puffy, it is often served with curries.
Coin Parotta: Small, round, and crispy to look at, perfect for snacking.
Double Layer Parotta: It is made with two-layers for extra crispiness.
Triangle Parotta: Triangular in shape and crunchy and tasty.
Kerala Layer Parotta: Layers are added for texture.
Ghee Parotta: Rich, buttery flavor from the ghee.
Overall, these parota varieties with different regional variations are simply put, the Malabar variety is thick, crispy and flavorful. The Travancore type is thin, soft and delicate. The Kochi model combines spices and herbs.
These diverse variations showcase Kerala’s culinary creativity and regional skills.
Also Read: Delicious Kerala-Style Appam Cooking
Nutritional Benefits of Parotta
Kerala Parotta also provides essential nutrients.
Carbohydrates: Provide energy for daily activities. Proteins support muscle growth and maintenance. Coconut oil and ghee add healthy fats.
Kerala Parota is rich in folate, which is essential for cell growth and development. High in iron, a source of healthy red blood cells. Contains calcium to support bone health. It is also high in vitamins and minerals such as potassium, which regulates blood pressure.
Apart from this, it is a perfect energy-boosting breakfast option. The fiber present in it helps in digestion. Antioxidants from coconut oil support immunity. Balanced fats from coconut oil and ghee protect heart health.
Kerala Parotta, like this, is made with healthy ingredients and therefore contributes to overall well-being.
Why You Should Try It?
Kerala Parotta is not only a delicious flatbread but also lets you experience the rich flavors of South India. Its crispy layers and soft inner layers create a satisfying mouthfeel. This traditional dish with coconut oil and spices evokes the culinary heritage of Kerala.
Kerala offers hospitality and traditions to enjoy. Provides healthy fats. Satisfies weekday cravings for those who crave crunchy and flavorful flavors. This traditional flatbread is unforgettable for breakfast, snacks or lunch.
Ingredients for Kerala Parotta Recipe
- Maida (or) All-Purpose Flour – 2 cups
- Water – 1 cup
- Salt – 1 teaspoon
- Oil – 1 tablespoon
- Ghee – 1 tablespoon
- Tava or Non-Stick Skillet – 1
Steps to Make Perfect Parotta
Preparation Process
Dough Preparation
In a large bowl, add flour, salt and oil and mix. Knead it gradually till a smooth dough is formed.
Kneading the Dough
Keep kneading the dough for about 10-15 minutes or until it becomes elastic and does not stick to your hands.
Resting the Dough
Cover the dough with a damp cloth. Rest for at least 30 minutes. This allows the gluten to relax. This results in a softer and more flaky dough.
Rolling and Folding
Rolling the Dough
Roll the dough long. Then divide the rolling dough into equal-sized balls. Roll each ball into a circle.
Folding the Dough
Fold the rolled dough exactly in half, then in half again. Roll it again and repeat the folding process a few more times.
Cooking the Parotta
Heating the Tawa
First heat a tawa or griddle on medium or low flame.
Cooking the Parotta
Now place the folded parota on a well-heated tava. It will puff up and turn golden brown after a while; add ghee on the cooked side.
Applying Ghee
Flip the parota and cook for a few more seconds until both sides turn golden brown. But add more greek to it.
Serving and Enjoying
Parotta is usually served with spicy curries and plain curries. Some popular accompaniments include beef curry, chicken curry and vegetable korma.
Tips and Tricks
- The dough should be soft and light, but very sticky shouldn’t be.
- Use lukewarm water for yeast activation.
- Remaining dough for proper fermentation.
- Roll the dough as thin as possible for the best layers.
- Apply ghee or oil to the layers of dough. This is great; it provides taste.
- Till the parotta turns golden brown and puffs up to cook.
Variations and Suggestions
There are several variations of parotta, including:
Egg Parotta: Crack an egg into the folded parotta before cooking.
Vegetable Parotta: Chopped vegetables are added to the dough before rolling.
Conclusion
Making a Kerala parotta recipe might sound daunting, but with a little practice, you can master the art of making this delicious and versatile dish at home.