Kerala Parotta (Paratha / Porotta)
- All purpose flour / Maida - 4 Cups
- Water – 1¼ Cup
- Sugar - 1 Tablespoon
- Cooking oil – as required
- Salt – to taste
- Mix all purpose flour, sugar and salt in a bowl.
- Slowly add water and mix it well using your hands until a loose dough consistency is formed. The dough should be smooth and a little bit sticky but not stiff (add more water or flour depending on the absorbency of the flour).
- Place the dough on a working surface and knead it well until the dough is soft and smooth (about 6-8 minutes). Perfect kneading makes the parotta/paratha soft and puffy when it is cooked.
- Brush the dough with a little cooking oil or ghee. Cover it with a wet cloth so that it doesn’t become dry. Leave it aside for minimum 2 hours.
- After 2 hours, knead the dough again for a few minutes (use oil if it is too sticky). Make nine equal sized balls from the kneaded dough and keep it covered with the wet cloth for another 5 minutes.
- Spread enough oil on the working surface and on the balls. Roll the balls using a roller to get a very thin oval shape. (as shown in photograph given below)
- Spread a little oil on it and pleat length wise from one end to the other. Twist it into a round shape and cover it with the wet cloth for another 5 minutes.
- Heat a flat non-stick pan on medium flame. Take a rolled ball and flatten it again using your palm. Place it on the hot and greased pan. Cook on both sides till the parotta turns slightly brown in colour. Remember to apply a little oil on the paratha before turning to the other side.
- Keep the cooked parotta warm until you finish cooking the remaining parathas. Once three or four porottas are done, pile them together and compress from the sides using your hands to separate the layers. (Do this when the paratha is hot so that they don’t break)
- Serve Kerala parotta hot with korma or any gravy type curry.
Author: Shaan Geo
According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.
40 comments on “Parotta (Paratha)”
Thank you very much Punit Shukla 🙂
Yes, cooking is an art and you can experiment different flavours. I love to cook since my days in school. At my first job as Systems Analyst I also used to help in cooking classes and shows in Quilon, Kerala. Now I am in Toronto Canada and work as a Chef and a Nutrition Assistant.
Trevor, Thank you very much for the feedback. Nice to know that you love cooking very much and you are a professional chef. Hope you will try my recipes.
Thank you very much for this recipe.
Thanks Anish 🙂
I always loved cooking. Right now I am working on porotta.
Sarat, Glad to know that you love cooking. Hope you will share your feedback if you happen to try this recipe.
Hello Shan it looks easy. I will try it on coming Sunday.
Gouri, Thanks for the comment. I am waiting for your feedback 🙂
Hi Shaan Geo, Thank you very much for this recipe. I heard some people use water instead of milk. I just wanted know which one would make the parotta soft and puffy.
Niranjan, Usually in restaurants they add water instead of milk. But if you use milk, the paratha will be more soft and puffy.
Namaste Ji, Any method to make it without egg.
Namaste Priestvenkat, If you don’t want to add egg just avoid it. No issue. Usually we add eggs in Parotta to make it more soft and puffy.
So to make it soft and puffy what ingredient be substituted in place of egg
Pallavi, Egg is an optional ingredient to make the Parotta more soft and puffy. Usually in restaurants they wont add it. As far as my knowledge there is no other alternatives. Try by adding little extra oil. Thanks for the comment.
Had this the first time almost four years ago, and I absolutely loved it! It came with some chicken curry which my dad brought from an Indian restaurant. The taste of this has never left my mouth, and I have been searching for what I thought was classical Chapati, then I recently realized it was called Parotta. Love it! And I’m going to make it! Thank for the pictures too, really helped!
Darlene, Thanks for the comment. It is pleasure to know that you love Indian foods especially Parotta. Hope it will come out well for you. Waiting for your feedback, thanks.
Thanks for sharing one of Kerala cuisine. Am going to try this for my gf. She is also from Kerala. I am looking for more Kerala dishes. And yeah u have same hobby like me.
Nishant, It is pleasure to know that you are going to prepare Kerala Porotta for your girl friend. Hope she will enjoy it. Thanks for the comment.
Shan, Its really interesting to know how to make Kerala paratha. Its so easy to make also. Expecting more like this.
Thanks Sukesini 🙂 I will try to post more recipes.
Thank You Mr.Shaan (or should I say Chef Shaan) for this great and classic Keralite recipe.
Thanks Pepito 🙂 You can call me Shaan 🙂
Nice. Is it good to replace maida with wheet floor ?
Manoj, wheat flour is healthy compare to maida. But maida based Parotta is more tasty than the other one. 🙂
Great recipe, would like to try for sure.
Thanks Anuradha 🙂
Hello Shaan Geo, The egg and milk really helped make the parotta fluffy.Can you give me some advice on how to make the parotta more crispy and fluffy at the same time? Also I have read some recipes that suggest using baking soda, what is the purpose of it and how does it help? Thank you.
Anand, Thanks for the feedback. The baking soda makes the porotta more fluffy, but I am not recommending it as it is not healthy. For more crispiness use a little extra oil.
Hi Shan, Is it possible to make it without the eggs? Thanks.
Maya, We can make Porotta without using egg also. I added egg to make it more soft and puffy.
Hi Shaan chettaa, actually my husband and children are fans of porotta. They wanted me to cook it. Ur recipie really helped me. Thanks a lot.
Anila, Glad you and your family liked it! Hope you will try other recipes listed here. Thanks for the feedback 🙂
Made this yesterday and it turned out super soft and fluffy. I tried making poratta for the first time and it’s already a hit here! Thanks for this recipe ☺️
Divya, I am really glad to know that you done the Parotta well and it was a hit at your place 🙂 Thank you very much for the feedback.
Shaan, Great recipe.. Looks yummy.. I will try it at my home and will let you know how it comes out. Keep posting new recipes. Best wishes.
Dhanoop, Thanks for the feedback and also for the wishes. Please share your feedback if you happen to try this recipe.
Looking forward to this Shaan,”¡ going back to my roots
wow… i am going to try this… go on brother…
Very good recipe. I learned with your site.