South India is known for rice dishes like pongal and lentil dishes like idli, dosa and so on. But today I have a delicious Kerala paratha or Malabar Parotta that is a popular flatbread in Kerala and Tamil Nadu. This flaky, layered parotta is a delight to make and eat. Traditionally it is made with all purpose flour (or maida), egg and a lot of oil. My version is eggless and is made with a combination of wheat flour (atta) and all purpose flour, making it somewhat guilt-free. All purpose flour gives the recipes its soft, chewier texture while whole-wheat makes it fiber rich. The best combination for Kerala parotta is spicy Kerala egg curry or a vegetable curry. Recipe for the veg curry is included in this post.
I use a 50:50 ratio of all purpose flour and whole wheat flour or atta*. If I add any more atta, the texture of the parotta will not be as flaky.oilsalt, sugar
To make the veg curry for parotta, you need:
vegetables of choice - potato, carrot, green beans, green peas, broccoli etc. are great options. You can also use frozen mixed vegetables if fresh are not available.for the spice powder - coriander seeds, dried red chiliesother ingredients - mustard seeds, onion, ginger, garlic, tomato, coconut milk and salt
How to make Wheat Parotta
To make the best Kerala paratha start by mixing all purpose and whole-wheat flour, salt and sugar in a mixing bowl. Add oil and rub it into the flour until it resembles damp sand. Add warm water in a steady stream, while mixing the dough and knead into a soft, pliable dough. Knead well for 6~8 minutes. Cover with a damp dish towel and set aside for at least 1 hour. Divide the dough into 8~10 equal balls. Work with one dough ball at a time and keep the rest covered. On a lightly greased work surface, roll out the dough as thin as possible. Brush or rub the dough to help in rolling out the dough thinner. It is OK if it tears or rips. Once the dough is as thin as you can get, brush a layer of oil and pleat the dough like you would a sari. Then roll the pleat up tightly into a ball. Set aside the rolled dough balls covered for 15~20 minutes. Repeat it with the remaining dough. Resting the dough is very important step – this relaxes the gluten in the flour and makes rolling the parotta easier. Gently flatten the rolls balls and roll out into a paratha/ roti making sure not to squash the layers. Heat a griddle on medium high heat and cook the parathas until golden brown spots form on both sides. Brush with oil or ghee. Gently crush it with both your hands to separate the layers. Enjoy!!
How to make Kerala Vegetable Curry
To make the parotta curry recipe, start by making the spice powder. Dry roast coriander seeds and dried red chilies until fragrant and starting to change color. Remove from pan and set aside to cool. Once cooled, grind this into a coarse powder. Make onion-tomato paste - Heat oil, add onions, garlic and ginger. Cook on medium flame, stirring frequently, until onions start to get lightly browned around the edges. Next add tomatoes and cook until they are mushy. Remove from the pan and set aside. Grind into a smooth paste without adding any water. In the same pan, heat the remaining 1 tablespoon oil, add mustard seeds and once they start to splutter, add the vegetables and mix well. Cover and cook till the veggies are tender, about 8~10 minutes. Stir in turmeric and the ground masala powder. Mix well and cook for 1~2 minutes. Next add the ground onion-tomato masala paste and cook for another 3~4 minutes. Stir in coconut milk, salt and garam masala. Mix well and bring the mixture to a boil. Curry is ready at this point, but if you think it is too thick for your liking, add more water and cook for couple more minutes.
Tips
I recommend using Indian chapati flour or atta because it is less hearty than American whole wheat flour.Take your time kneading the dough. The well kneaded it is, the better the parotta are going to turn out. It is important to rest the dough properly. This ensures that the gluten relaxes and the dough is easy to roll out. Gently crushing the Malabar paratha with your hands helps in separating the layers and giving them the flaky texture.For a creamier curry, substitute coconut milk with ½ cup coconut cream.Add cubes of paneer or tofu or chickpeas to make the curry protein rich.
More delicious vegetarian side dish for Kerala Parotta
Creamy rajma curryPotlakaya kura/ Snake gourd currySoy flakes masala curryZucchini Masala CurryPaneer and white beans curryEnchor Kofta (Jackfruit kofta)Green paneer curry
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