Friday, 15 May 2009

Kerala Parotta

Videos for making parottas




Parotta is a south indian layered bread. It is the No. 1 street food !! You can find it in almost all restaurants in Kerala & Tamilnadu !.
They makes it in mostly in the afternoons. When you go out in the night you can see road side thattukadas making these crispy parottas. A very tempting smell of chicken fry & parotta will be in the air n you will be automatically heading towards the shop ....

There are also some variations into it..single layered , multilayered , mutta(egg) parotta .
We have already ate a ton of them starting from the thick 3/4 cooked from thattukadas, single layered n double layered from all those 1 star - 5 star restaurants & Latest one being a 3 layered parotta as wide as a serving dish, from a South Indian Veg-Restaurant in Paris.

The only complaint i have is that they make fat, while it has so much oil . But anyway temptation wins over health
consciousness always !! Will do an extra round while jogging that's all.

It should not be confused with the North Indian parathas , which are non -layered flat bread. One can easily identify parotta due to its attractive layers.

My husband is a BIGGG or may be BIGgest fan of this parotta. Also he compels me to cook his fav. parotts on weekends, mostly we does it together . When some relative comes from India they used to get some for us as well. If we wont get it then we will make it at home.

You need a flat & clean surface , probably a table & a rolling pin to make these parottas. Its a time consuming recipe . The more you try the more better you can make it in the future . I have been making this in my weekend cooking session for a while ;)

Things needed :
All purpose flour – 500 gm
Salt - 2 tsp
Water - 350 ml approximately
Oil - a cup approxi.

Preparation Method :

Mix well all purpose flour, salt and knead well to make a soft dough by adding enough water .
For a nice layered parotta you have to knead it for around 20 min.(yes its tough) .You will get a soft and flexible dough. Cover it with a wet towel & Keep it aside for 1/2 hr.

Divide the dough into 10-11 balls in size of your closed palm. Keep the balls under the wet cloth so that it wont get dry.

Apply 5 tbsp oil into the table and roll the ball as thin as possible by applying oil on the surface.Oil is to avoid sticking and to keep the layers.

Hold the two ends of the dough straight and make pleats by going back and forth ( refer the video).
Note: there should be enough oil on the surface of the spread dough so that it wont stick together when you fold it.

Swirl the dough holding on one end .

Place the folded dough on the table . Flatten it by pressing your palm on the sides to make a thick round parotta.

Pour a spoon of oil in a nonstick pan, and fry the parotta in it turning both sides.

Last step is to tap the freshly done hot parotta from both sides . This is to keep the layers intact.
Note:this tapping has to be done when the parotta is hot cuz they will become a bit brittle after it cools down ..

Serve parottas with any nonveg curries or a quick made kuruma.


  1. i reached here frm ur utube half way done..made the dough and kept ..waiting for 30mints to make it as a balls.will come back to share the joy of eating..

  2. thanks alot for the recipe! ^^

  3. recipe thanx for sharing and explaining in easy way..

  4. warm water or cold water?? just wondering, I love Kerala Parotta so I am excited to make this!

  5. normal usual water would be enough Nina..lets save the extra stress ;)

  6. thank you very much for a recipe and video! Never tied Kerala Parotta before but would try to make it this weekend:)

  7. yes try it, it works! y i m so sure is we made it last time..abt 4 days b4 with beef fry yum yum ;)

  8. did not work for me.

  9. Hey there! I tried ur recipe last night.. my porottas didnt look like urs though :( My dough was good...i followed the procedure for making layers...and then made the porotta balls and pressed them by hand. I put one teaspoon of oil in the tava, and started frying, but it didnt seem to fry much oil should i put in the tawA? Any other tips to make them soft and fluffy?

  10. Hi. Took one look at your YouTube video, and it transport me back to 60's Singapore where the Tamil Indian shop in Middle Road where I was sent by my father to buy this parathas. The parathas maker used to toss the parathas like bedsheets around his head and fold it into a bun. Then pancaked the parathas and cooked on a large diameter tava. As ex-pat, I used atta or a atta/maida mix but it is the taste that counts. With a right curry, it is heaven!
    I'll make it to your recipe and method which is one of several methods to see. Thanks.

  11. @ HueyLongPi
    thnkx !! yes lots of memories are bound to this street food . unfortunately no indian shops to get them fresh here , so we r now depending on this recipe.

  12. @Shumaila
    if i could see how was it for u. only 1 tbsp is needed to fry the parotta,there's lot of oil in the parotta too there's no chance to get tough .it could be that there was less water in the dough or ?? try again adding more water to the dough !!

  13. Wow ! It's excellent. I saw your video and read your recipe.Are you using oil in dough or not? But I will try it and then i will tell you my experience.
    Thank you very much for showing this wonderful video.

  14. i very like eat kerala parotta!

  15. tried to make it today and it totally failed. the dough consistency was off and it was impossible to spread.

  16. Hi Raja,
    means the dough was too tight? the dough for parotta should be soft actually , softer than chappathy dough..
    also while spreading apply oil ...
    all the best , let me know how u come with it next time k :)

  17. flour 500gm? gm means gram?

  18. @anonymous .. means gram

  19. You should add two table spoons of oil to the water before mixing with flour.This will help to stretch the dough paper thin.Adding an egg also will make dough easily stretchable.I usually add 1 teaspoon of baking powder per cup of flour as well as 1 table spoon of milk powder per cup to improve the quality of parottas.


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