Malabar Parotta
Clap with your hands to loosen the layers! Crispy Rich Bread Dancing in a South Indian Stall
Description
A bread peeling in layers like a pie, kneading Maida (refined flour) with oil/water, rolling ultra-thin, folding like a fan, spiraling, and baking on a griddle.
Restaurants serving Malabar Parotta
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour(Maida)
- Oil(or Ghee)
- Salt
- Sugar
- Water
Instructions
- Knead wheat flour (Maida) with salt, sugar, water, oil well; cover smooth dough with damp cloth and rest.
- Divide ping-pong sized, roll ultra-thin, oil surface, fold accordion-style like a fan, then spiral like a snail.
- Roll spiraled dough round again with a pin, bake both sides on an oiled griddle, finally clap dough strongly from sides with both hands to loosen crispy layers to finish.
Learn more Spice, substitutes, tips
Key spices
Rich savoriness of oil(or Ghee)
Substitutes at Japanese supermarkets
Frozen pie sheet (as sub for crispy layer feel)
Pairing
Kerala Chicken Curry、Beef Fry
Trivia
[Trend] Similar to North India's 'Lachha Paratha', but using Maida (refined flour) makes it softer with a stronger pie-crust texture. In Kerala, South India, the sight of stall uncles tossing dough in the air to stretch it ultra-thin is a specialty.
Eating tips & etiquette
[Unique Eating] Tear the clapped, loosened crispy layers with fingers, dip in spicy Kerala-style curry, enjoying the marriage of oil and spices!
Allergen
Wheat