Best Malabar Paratha | Kerala Paratha | Parotta Recipe

Parathas are loved across India, but each region has its own take on this flatbread classic. In South India, particularly in Kerala and the Malabar region, the Malabar Paratha or Kerala Paratha steals the show. 

Unlike North Indian parathas that use whole wheat flour, this parotta recipe uses all-purpose flour, which gives it a light, flaky, and layered texture. It’s crispy on the outside and wonderfully soft on the inside—something that makes every bite a little celebration.

Making Malabar Paratha might seem like a kitchen challenge, but with patience and a little practice, you’ll be rolling out restaurant-style flaky parathas right at home. 

What’s more, this recipe is egg-free and yeast-free, making it simpler to prepare without compromising on taste or texture. Served with spicy curries, vegetable gravies, or lentils, these parathas make any meal truly special.

What is Kerala Paratha or Malabar Paratha?

Kerala Paratha, often called Malabar Paratha or simply Parotta, is a flaky layered flatbread originating from the Malabar region of Kerala. It’s unique compared to other Indian flatbreads because of its signature layers and soft, slightly chewy texture. 

The magic lies in how the dough is rolled, folded, and rolled again to create multiple thin layers that puff up beautifully when cooked.

The main ingredient is all-purpose flour, which helps in achieving that flaky, crispy texture on the outside without compromising the softness within. 

Some variations incorporate a mix of whole wheat flour, but pure maida (all-purpose flour) gives the best flaky results.

Ingredients You’ll Need

• 2 cups all-purpose flour (maida)
• 2 teaspoons sugar
• ½ teaspoon salt (or to taste)
• ½ cup + 3 tablespoons lukewarm water (adjust as needed)
• 3 tablespoons oil for kneading and coating the dough
• Additional oil or ghee for cooking

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How to Make Malabar Paratha at Home

1. Preparing the Dough

• In a large bowl, mix the flour, sugar, and salt.
• Gradually add warm water and start mixing using a spoon.
• When the mixture gathers, knead it into a soft, smooth, and elastic dough.
• This can take 12-15 minutes.
• Don’t worry if the dough feels sticky initially; it will become smoother as you knead.
• Cover the dough with a damp cloth and let it rest for about 45 minutes.

2. Portion and Coat the Dough

• Divide the dough into eight equal parts and roll each into smooth balls.
• Place them in a bowl spaced apart and drizzle oil over them.
• Coat each dough ball well in oil and cover again for 20 to 30 minutes.
• This resting step is key for softness and elasticity.

3. Creating the Layers (Two Methods)

• Method 1: Roll one dough ball into a thin circle about 12 inches wide. Cut thin vertical strips and gently gather them together. Roll the strips into a spiral and tuck the end into the center.
• Method 2: Roll the dough as thin as possible and lift it in your hands. Fold into pleats like a fan, then roll into a spiral. Both methods create layers essential for flakiness.

Cover the spiraled dough balls and rest them for 15 minutes.

4. Rolling and Cooking the Paratha

• Roll out each layered ball into a disc about 7 to 7.5 inches across.
• Heat a skillet or tawa on medium-high heat.
• Cook the paratha on one side until it turns light golden, flip, spread oil or ghee, and cook the other side similarly.
• Flip a few times brushing oil each time, cooking until both sides are golden and have crispy edges.
• Press the edges gently to cook well.

5. Serving

Serve the Kerala Paratha hot with your favorite curry, dal, or chutney. It’s best enjoyed fresh for that perfect soft and flaky texture.

What to Eat with Malabar Paratha?

Malabar Paratha pairs wonderfully with spicy Kerala chicken curry, vegetable kurma, dal makhani, paneer ghee roast, or simple lentils. It can also be enjoyed with coconut chutney or pickles for a flavorful twist.

Malabar Paratha vs Lachha Paratha – What’s the Difference?

While both are layered flatbreads, Lachha Paratha (North Indian) is mostly made with whole wheat flour which gives a firmer and denser texture. Malabar Paratha uses all-purpose flour for lighter and flakier layers. Both are delicious, but the textures and taste differ significantly.

Tips for Perfect Kerala Paratha

• Knead dough well till soft and elastic.
• Resting the dough is important for softness.
• Use warm water to help knead soft dough.
• Generously oil the dough when folding for crisp layers.
• Cook on medium-high heat to get golden crisp outer layers.
• Handle the dough gently while rolling for best layering effect.

Common Questions

1. Can I use whole wheat flour instead of all-purpose?
   You can, but the paratha will be less flaky and denser.
2. Why no yeast or eggs needed?
   The rolling and folding technique creates the soft layers without yeast or eggs.
3. How to store leftovers?
   Keep them in an airtight container at room temp for a day and reheat on skillet before eating.
4. Which oil is best?
   Use neutral flavored oil or ghee for richer taste.

Final Thoughts

Making Malabar Paratha might take some effort, but the delicious flaky flatbreads are totally worth it. It’s a wonderful way to enjoy authentic Kerala flavors right at home with simple ingredients and clear steps. So grab your rolling pin and try this Kerala Paratha recipe to add a wonderful bread to your meal table everyone will love.

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Malabar Paratha | Kerala Paratha | Parotta Recipe

Bhumika Kaushal

A soft, flaky, and layered South Indian flatbread made with all-purpose flour (maida). Egg-free, yeast-free, and perfect to enjoy with curries or dals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Main Course, Snack

Cuisine Indian, kerala, south indian

Servings 4 people

Calories 230 kcal

Equipment

• 1 Additional oil or ghee for cooking
• 1 Measuring cups and spoons
• 1 Rolling Pin
• 1 Flat plate or tray (for resting dough balls)
• 1 Tawa, skillet, or flat pan (for cooking paratha)
• 1 Brush or spoon (for oil/ghee application)
• 1 Clean kitchen towel or cloth (for covering/resting dough)

Ingredients

  

• 2  cups all-purpose flour (maida)
• 2 tsp sugar
• ½ tsp salt (or to taste)
• ½ cup + 3 tablespoons lukewarm water (adjust as needed)
• 3 tbsp oil for kneading and coating the dough
• Additional oil or ghee for cooking

Instructions

 

• In a large bowl, mix the flour, sugar, and salt.
• Gradually add lukewarm water and mix using hands until it comes together.
• Knead the dough well for 12-15 minutes until smooth and elastic.
• Cover with a damp cloth and rest for 45 minutes.
• Divide dough into equal balls. Coat with oil and rest for 20-30 minutes.
• Roll out each ball into thin circles or rectangles.
• Create layers by folding or pleating the dough as explained.
• Roll again gently and cook on medium-high heat on tawa or skillet, brushing oil/ghee on each side until golden and crisp.
• Serve hot with curry, dal, or chutney.

Notes

• For extra flakiness, use more oil or ghee while folding and cooking.
• Make sure the dough is soft and well-rested for best layers.
• Serve immediately for maximum crispness, as parathas become softer over time.
• Can be made ahead and reheated on a hot tawa or pan.
• Great with vegetable curries, gravies, or simple yogurt.

Keyword Indian bread, Kerala Paratha, Layered flatbread, Malabar Paratha, Parotta