Tuesday 30 October 2018

Malabari Paratha (Kerela Style lachhedar Parotta)

Hello friends,

I have not been doing many recipes nowadays as my home renovation work is on in full swing. And my kitchen is not fully functional.
But nonetheless yesterday Sujata and me cooked up an easy boiled egg curry and Malabari Parathas.

Malabari Parathas is a delicious layered Indian recipe mainly prepared in South India. Its made from maida flour, served with gravy and dry dishes as a main accompaniment.

So lets first learn to cook up the Malbari Parathas.

For Paratha


1 cup whole wheat  flour (atta)
1 cup all purpose flour (maida)
2 tbsp Oil
1/2 tsp  baking soda
2 tbsp milk
1 cup hot water
1 tbsp sugar
Ghee/butter for roasting
Salt to taste


1. You need to seive both the whole wheat flour and maida with baking soda. I do this step twice so that it really mixes well.

2. In a flat bottom dish, make a hole in the centre and add sugar, salt, milk and oil.

3. Now add one cup hot water, mix this gently with a spoon.

4. Once cooler, knead the dough with your hands till  smooth and soft and doesn't stick to hands.

5. This dough needs to be covered with a moist muslin cloth. Keep it aside for minimum 45 minutes to 1 hour.

6. To start making the parathas you should divide the dough in equal sized balls.

7. Now dust the working surface with flour. Roll each ball as thinly as possible into a long round line.

8. Smear or add oil on this rolled dough.

9. Now hold the long dough and twirl it round and round like a jalebi. Flatten gently with palm. Complete all the dough balls in this manner.

10. Roll these spiral balls of dough with a rolling pin to make round circular shapes and press the last edge onto the center of the rolled paratha.

11. Heat tava or griddle and now place the paratha on the tava and fry on both sides. Drizzle oil on the top and let the paratha cook with a sizzle.

12. Let the parathas cook till they are crisp and golden in colour.

13. Now its time to serve it with stew,  Indian vegetable or lentil curry or dal.

I served it with an easy spicy egg curry. Check out the next blogpost for the recipe.

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