Malabar Parotta (Kerala Paratha) Indian Bread Recipe

Malabar Parottas or Kerala Parathas are a street food originating from the Malabar region along the coast of Southern India. Some secrets can’t always remain hidden, and this bread has made its way all over the country and the world. It’s flaky, crispy and crumbly nature makes it a favorite amongst all age-groups. Try your hand at it and trust us, you will not be disappointed.

Prep Time: 1 hour
Cook Time: 15 min
Makes: 9-10 pieces.


All Purpose Flour (Maida) – 3 cups (400 gms)
Salt – 1 tsp
Sugar – 1 tsp
Baking Powder – 1 tsp
Oil – 2 tbsp (kneading)
Water – approx 1 cup
Oil – for cooking


1. In a bowl combine All-Purpose Flour, Salt, Sugar, Baking Powder and mix.
2. Add in 1 tbsp of Oil and incorporate into the Flour mix.
3. Once done, add another 1 tbsp of Oil and do the same as before.
4. Add a little Water at a time and knead and bring together.
5. Transfer onto the surface and knead for 5-7 minutes. Use additional Oil if needed.
6. Once done, coat with a little Oil and cover with a damp cloth.
7. Allow to rest for 30 min.
8. Knead for another 4-5 minutes.
9. Divide the dough into 9-10 parts.
10. Make smooth balls so there are no cracks.
11. Keep aside, cover with a damp cloth and rest for another 10-15 min.
12. Oil the rolling surface and the rolling pin.
13. Take a dough ball and roll it as thin as possible.
14. Dust Flour if needed.
15. Smear Oil on the rolled dough and then sprinkle All-Purpose Flour on it.
16. Lift from one side and pleat it unlit done.
17. With the oiled side up, make into a roll and tuck the edge underneath.
18. Keep aside and allow to rest again for another 5-10 min.
19. Heat a skillet or a tawa on low-medium heat.
20. Oil the rolling board and start rolling the dough.
21. Dust with Flour if needed.
22. Roll out thicker that Chapatis.
23. Smear some Oil on the hot skillet and place the rolled Parotta on it.
24. Allow to cook for 2 minutes and flip.
25. Cook for another 30 seconds and Oil the Parotta.
26. Flip and Oil the other side too.
27. Once done, remove and scrunch it and serve hot with Malabar Chicken.

1. Excellent to freeze and keep. Use it straight from the freezer to the stove.
2. You want more tips? Watch this:
3. Suggested dishes:
Methi Malai Matar:
Malabar Chicken:
Egg Curry:
4. Have left overs? Make Kothu Parotta:

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