Kerala Style Parotta | Malabar Parotta | Layered Paratha Recipe(Step by Step + Video Recipe)

How to Make Kerala Parotta(Malabar Parotta)

Hello Foodies,

          Is there anything more tempting than a flaky Kerala Parotta? Crispy on the outside and super soft on the inside. 

These flaky, layered, soft, and fancier Malabar parottas are made from all-purpose flour. You can make it using just wheat flour also but then it won't be any different from a lachha parantha. Or you can use 1:1 all-purpose flour and whole wheat flour. While making these parottas either you can use oil, ghee, or butter in their preparation. The parotta is made with layers so while you are going to serve them, you can squeeze the parotta with your hands so that the layers come up together.

Video Recipe:

     The dough for parotta is beaten into thin layers and later forms a round spiraled into a ball using these thin layers. The ball is rolled flat and pan-fried. Porottas/ Parathas are commonly eaten with vegetable kurma/korma, chicken, fish, mutton, or any veg curry. How about some Parotta and veg. korma? or chicken curry? What is your favorite parotta combo?

If you like to try the delicate authentic veg korma recipe, you can find it here. It's a must-try curry recipe. Enjoy its authentic taste with this Kerala parottas. 

Preparation Time: 30 Minutes; Cooking Time: 20 Minutes.
Each Kerala Parotta Contains 275 Cal.


  • 3 Cups Maida(all-purpose flour) and extra flour to use for dusting 
  • ¼ Tsp Baking Powder
  • 1 Tbsp Milk Powder 
  • 1 Tbsp Sugar
  • 1 Tsp Salt
  • 1 Tbsp Yogurt(Dahi)
  • 1 Tbsp Ghee
  • 3 Tbsp oil
  • 1 Cup Lukewarm Milk to knead the dough(you can use water too)


To Make the Dough for Parottas:

  • In a mixing bowl add all-purpose flour(Maida), sugar, salt, baking powder, milk powder, yogurt, and ghee, and mix all well.
  • Add milk and knead to make a smooth dough.
  • Apply oil to the dough.
  • Cover and rest the dough for 15-20 minutes.

To Roll the Parottas:

  • Divide the dough into equal portions, roll to balls, and rest for 5-10 minutes.
  • Apply oil to each dough ball and using a rolling pin, roll out to a paratha.
  • Apply oil to the rolled parotta, and sprinkle some flour.
  • Using a knife/pizza cutter cut the rolled parotta into thin strips.
  • The stripes are gathered together and rolled to make a ball.
  • Now, roll the spiral balls into a 6-inch circle.

To Cook/Roast the Parathas:

  • Heat a pan/tawa over medium-high heat and transfer the parotta into the hot pan.
  • Add some oil and cook on medium heat cook till brown spots appear on the lower side.
  • Flip the paratha.
  • Apply oil on both sides and cook till brown spots darken.
  • Apply little pressure while cooking using the back of a ladle.
  • Remove the paratha from the pan. When it is slightly warm, use both palms to puff out the layers.
  • Once it is cooked properly, it is pressed from both sides, so that the layers get separated from each other.
  • Flaky, layered, and soft Kerala parottas are ready to serve.
  • Serve Kerala parottas with Veg. Korma or with your favorite curry. Enjoy!!!


  • Adding baking powder will make for the softest parottas.
  • Do not apply a lot of oil when rolling as it will become slippery and difficult to roll. 
  • Rest the spiral dough on the plate for 5-10 minutes.
  • If you want a really flaky parotta, spread little oil on the spread dough.
  • Milk and milk powder add richness to the parotta.

How to Store/Freeze the Kerala Parotta:

  • Parottas can be frozen easily. 
  • Roll and cook parottas from both sides.
  • Now remove the pan and let them cool. 
  • Place a parchment paper over each parotta and stack them over each other.
  • Keep the stack in a ziplock and freeze the parotta for 2-3 months.
  • When ready to use, microwave for 30-35 seconds and then cook it on a hot griddle.
  • Cook until browned and flaky.

Some Other Indian Flatbreads to Try:

Dietary Comment:

  • The calorie count is based on 2000 calories.
  • Per serving contains 275 calories, along with 42.1 g carbohydrates, 1.4 g dietary fiber, 8.1 g fats, and 7 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Kerala Parotta for lunch, brunch, or dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook, so everyone can enjoy it too! 
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Eat Healthy, Stay Healthy!!!

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