If you have ever traveled to South India, especially to the states like Kerala or Tamil Nadu, definitely you have heard the name Malabar Parotta in any restaurants you have visited in the south. The Malabar parotta or Kerala parotta is a food of immense pleasure that every family enjoys as an evening meal, whether be children, adolescents or adults, it is having high demand for all age groups. In the middle of this pandemic disease, still there is a high demand for this heavenly food and particularly as an irresistible combination with chicken curry, egg curry, and beef or else with gravy, nevertheless the personal choices differ. Those people who are looking for the perfect evening street food, you can’t miss this one. This mouth-watering food of India is also has an enormous craze in the state of Tamil Nadu.
History & Popularity
Basically, Malabar parotta or Kerala parotta is a layered flatbread made of redefined wheat flour or maida, to get in the shape of soft dough it requires a lot of kneading. Distinct from the north Indian lachha paratha, this fascinating food originated in the Kerala, specifically in the Malabar region, yet the story of origin is still unknown. As per the Food experts the ancestors of parotta may have introduced in North India but not more than 100 years ago. Only in 1960’s parotta became the popular dish in Kozhikode. It used to be small and served as the street food in the evening. By 1980’s parotta became the necessary dish in Kerala and it was strongly displayed in movies during that time and as the time passed, many restaurants started having good business all because of parotta. It is also available in different states such as Maharashtra, Karnataka and in other countries such as UAE and Sri Lanka. Other than malabari parotta, there are other types of parotta such as Poricha Parotta, Bun Parotta, Kothu Parotta, Madurai Parotta, and Ceylon Parotta.
Recipe
Ingredients
- 2 cups of all purpose flour (Maida)
- Salt for taste
- 1 tablespoon of sugar
- 1/4 cup of warm water
- 1/2 cup of Milk
- 2 table spoon of ghee

Steps
- To start making the Malabar Parotta recipe, in a mixing bowl or a food processor, add the Maida, ghee, milk, sugar, salt and sufficient warm water and make firm dough.
- Cover the parotta dough and allow it to rest 15 to 20 minutes and divide the Malabar parotta dough into equal portions and roll them into balls, then place a ball on a worktop and roll the parotta with the help of a rolling pin into thin sheet.
- Apply some ghee on the rolled parotta and with the little Maida dust it.
- Make small pleats like an accordion and then bring the pleats together. Start to roll the parotta into a round pinwheel from one end. Dust in flour and roll into a circular shape.
- Do the same with the remaining portion of the Malabar parotta dough.
- Heat the tawa over medium heat; add the rolled out Malabar parotta and cook without ghee for a few seconds until the raw look goes away.
- Drizzle little ghee and cook the Malabar parotta from both sides until lightly brown and crisp.
- Present Malabar Parotta with chicken gravy or with any Vegetable Curry Recipe as a weekend night dinner special with family or with friends as a special Indian menu.
Conclusion
In my personal opinion, I recommend you to have Malabar parotta once in your lifetime, but making of Malabar parotta is not that easy. It will take a lot your time and energy in the preparation of making parotta in home, but it will be worth all your efforts in the preparation of this fascinating food.


