Parotta | Malabar Parotta | how to make Parotta in home with step by step pictures. Parotta is popular Indian Street food with fine layers. It is very famous in southern part of India especially in Tamilnadu and kerala. During childhood I remember we used to get from small shop in the corner of the road and eat. They make so soft and fluffy parottas. We used to get food from outside very rarely only. Parotta is one such food we used to have. It is always treat to eyes to watch parotta master making parottas while travelling.

I always like to try different foods in home. I tried parotta for the first time after marriage. It was huge hit in first attempt itself. My husband liked it a lot. So used to make this once in a while. I always serve parottas with vegetable salna.

It requires lot of time and patience to make Parotta in home. Resting time for the dough is very important for soft and fluffy parottas. I always prefer kneading the dough in the morning and keep in fridge. Take out the dough in the evening few hours before and roll the parotta. Rolling to form nice thin layers comes by practice. Please try and let me know how it turned for you.

Serves 9 small parottas

42

Parotta | Malabar Parotta | how to make Parotta in home

Parotta is popular Indian Street food with fine layers. It is very famous in southern part of india especially in Tamilnadu and kerala.

1 hr, 60 Prep Time

15 minCook Time

2 hr, 15 Total Time

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Ingredients

• Maida 3 cups
• Salt 1 tsp
• Sugar 1 1/2 tsp
• Oil 3 tbsp + extra for kneading and rolling
• Water as required

Instructions

1. Take flour in a bowl. Add sugar, salt and oil.
2. Add water and knead into a smooth dough. Dough should not be too sticky
3. Apply oil and knead the dough nicely for ten minutes.
4. Cover the dough and rest for one hour minimum. You can prepare the dough in morning and prepare parotta for dinner too.
5. After one hour knead the dough for few mins and make balls to roll.
6. Apply little oil on top, cover and rest it for 15 mins. In this step some people used to dip the dough in full oil. I always prefer to use less oil. So I will only apply little oil.
7. After 15 mins, take each dough and roll them as thin as possible.
8. You can roll them a little and try to stretch using your hands to make a thin sheet
9. Apply little oil and start making pleats to form layers
10. Once it is pleated, roll that into a spiral and keep it aside
11. Repeat the same for rest of the dough.
12. Cover and let it rest for 10 mins.
13. After 10 mins heat the kadai
14. Take one spiral and roll it into medium sized parottas.
15. Place it in kadai and drizzle some oil on both sides and cook till it is browned.
16. Once you make 2-3 parottas, line them up and tap both sides to form nice layers

Notes

Resting time is very important. More we rest we will get soft and fluffy layers At each stage rest it for 10 mins Kneading of the dough is also important for soft parottas Amount of oil can be adjusted as per your preference

Tags

Cuisines

Indian

Courses

Dinner

Main Course

Nutrition

Calories

42 cal

Fat

5 g

Carbs

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

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How to make Parotta with step by step pictures

Take flour in a bowl. Add sugar, salt and oil 

Add water and knead into a smooth dough. Dough should not be too sticky. Add little oil and knead nicely for 10 minutes to form a smooth dough.

Cover the dough and rest for one hour minimum. You can prepare the dough in morning and prepare parotta for dinner too.

After one hour knead the dough for few mins and make balls to roll.

Apply little oil on top, cover and rest it for 15 mins. In this step some people used to dip the dough in full oil. I always prefer to use less oil. So I will only apply little oil.

After 15 mins, take each dough and roll them as thin as possible. You can roll them a little and try to stretch using your hands to make a thin sheet

Apply little oil and start making pleats to form layers

Once it is pleated, roll that into a spiral and keep it aside

Repeat the same for rest of the dough. Cover and let it rest for 10 mins.

After 10 mins heat the kadai. Take one spiral and press it into medium sized parottas with your hands. Don’t use roller as it may affect the layers.

Place it in kadai and drizzle some oil on both sides and cook till it is browned.

Once you make 2-3 parottas, line them up and tap both sides to form nice layers