Malabari Parotta Or Kerala Parotta (Without Egg)

4.30 from 4 votes

Malabari Parotta or Kerala Parotta is a layered flatbread made from refined flour (maida). This is a traditional recipe from Kerala. At some places it is also served at weddings, religious festivals and feasts. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and roasted. This recipe is good for weekend dinner and does not required many ingredients.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Served AsBreakfast, Dinner, Lunch
Servings 3


  • 2 Cups Refined Flour (maida)
  • 1 tbsp ghee for dough
  • Melted Ghee or oil as required for making parotta
  • ½ Cup Milk
  • ½ tsp Sugar
  • Lukewarm water as required
  • Salt


  • In a mixing bowl put refined flour, 1 tbsp ghee, milk, sugar, salt and sufficient lukewarm water and make a hard dough. Cover it and keep it aside for 15-20 minutes.
  • Divide the dough into equal portions and roll them into balls.
  • Apply some oil on the balls and cover it. Keep it aside for another 5-10 minutes
  • Spread a little oil or ghee on the table top. Place ball on it and roll it with the help of a rolling pin into thin sheet.
  • Now apply some ghee or oil on the rolled sheet and dust it with the little refined flour.
  • Make small pleats and roll into a round ball. Do the same with the remaining balls. Cover it and leave it aside for 5 minutes.
  • Now take the rested balls and roll like chapati
  • Heat non-sticky tawa and place the rolled chapati on it. Drizzle little ghee or oil and cook it from both sides until lightly brown and crisp.
  • Serve hot with any sabzi.

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4.30 from 4 votes

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Aarti Sharma
Aarti Sharma

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