Authentic Kerala Parotta Recipe (Eggless)
45 minutes
1095 reads
About Authentic Kerala Parotta Recipe (Eggless)
Master the art of making delicious Kerala Parotta, a layered flatbread from the region of Kerala in India. This eggless recipe is perfect for weekend dinners or special occasions like weddings and festivals. The flaky layers and rich ghee flavor make it an unforgettable culinary experience.This traditional recipe involves creating a soft dough, skillfully layering it, and then cooking it on a hot griddle until golden brown and crispy. Get ready to impress your family and friends with this authentic taste of Kerala!While seemingly complex, with clear instructions, this recipe is surprisingly easy to follow, even for beginners. Let's get started on this flavorful journey!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 2 cup All-Purpose Flour maida
- 1 tsp Salt or to taste
- 1/2 tsp Sugar
Instructions
Prepare the Dough
- Combine all-purpose flour, salt, and sugar in a large mixing bowl. Add ghee, milk, and gradually incorporate lukewarm water until a stiff, firm dough forms. Knead thoroughly for 5-7 minutes until smooth and elastic.
First Rest
- Shape the dough into a ball, cover it with a damp cloth, and let it rest for at least 15-20 minutes.
Divide and Shape
- Divide the rested dough into equal-sized portions (about 6-8 depending on the size you prefer). Roll each portion into a smooth ball.
Second Rest
- Lightly grease the dough balls with ghee or oil. Cover and let them rest for another 5-10 minutes.
Rolling and Layering
- Lightly dust a clean surface with flour. Take one dough ball, gently roll it out into a thin, large circle using a rolling pin. Apply a thin layer of ghee or oil to the rolled-out dough.
Pleating and Shaping
- Gently gather the edges of the rolled circle towards the center. Tightly roll the dough into a ball again.
Final Rest
- Once all the dough balls are layered and shaped, cover and let them rest for another 5 minutes. This helps them relax and cook evenly.
Cooking the Parotta
- Heat a lightly oiled griddle or flat pan over medium heat. Roll out each layered ball into a thin, round chapati. Place the rolled parotta on the hot griddle. Cook for 1-2 minutes on each side, brushing with ghee or oil as needed, until golden brown and puffy.
Serve
- Serve the hot Kerala Parotta immediately with your favorite curry or side dish.
Recipe Notes
Expert Tips for Perfect Parotta
- For extra flaky layers, ensure the dough is firm but not too dry. Add water gradually to achieve the right consistency.
- Don't rush the resting periods. Allowing the dough to rest helps develop gluten and creates a softer, more layered parotta.
- Use a non-stick griddle or tawa for even cooking and to prevent sticking.
- Adjust the amount of ghee or oil as needed to achieve the desired crispness. Too little can result in dry parotta.
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Recipe Nutrition
Calories: 506kcalCarbohydrates: 66gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 56mgSodium: 793mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 66IUCalcium: 63mgIron: 4mg
Aarti Sharma
Articles: 81
3 Comments
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Absolutely fantastic! Thanks for the recipe.
I’m thrilled to try this recipe!
This looks so tasty! Thank you.