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kerala parotta recipe
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Parotta Recipe Kerala Style, Malabar Paratha

A paratha popular in kerala made using maida, egg, milk, oil and water.
Prep Time1 hr
Cook Time20 mins
Course: Breakfast
Cuisine: South Indian/Andhra
Servings: 3
Calories: 322kcal
Author: yummy indian kitchen


  • 1.5 cup all purpose flour (maida)
  • salt - to taste
  • 1/4 cup milk
  • 2 tbsp oil
  • 2 tbsp beaten egg
  • enough water to knead the dough (less than one fourth cup)


Kneading the dough:

  • Take a mixing bowl, add maida or all purpose flour into it.
  • Add salt as per taste and mix it with the flour.
  • Add milk into it, add oil, and 2 teaspoon of beaten egg into the flour.
  • Knead it well by adding water gradually.
  • Since milk is already added, it requires very less water to knead the dough.
  • Knead it well to make a soft and pliable dough.
  • Cover the dough tightly and allow it to rest for at least 1 to 2 hours.

Making the paratha:

  • After it is rested well, take the dough apply a bit of oil to the dough and knead well.
  • Make round balls of the dough, brush oil to each ball on all sides.
  • Take each ball in hand.
  • Make sure the surface where the parotta is flattened is greasy or apply oil to the surface to make it greasy.
  • Flatten the ball to a large thin size with the help of a rolling pin.
  • Once it is flattened gather the paratha from two opposite corners.
  • Make a round ball again which clearly shows the layers.
  • Apply or brush oil again to the rolled ball.
  • Take the layered rolled dough ball.
  • Flatten it with the help of a hand or rolling pin.
  • Make sure the surface is greasy enough.
  • Take a gridle or a tawa and heat it.
  • Place the flattened parotta on the hot tawa.
  • Roast it for few seconds.
  • Flip it and apply oil all over and roast the other side too.
  • Apply oil on both sides and make sure both the sides of the paratha are cooked well like a chapati.
  • Take the parotta out.
  • Similarly, roll all the layered parathas in the same way and roast them well on both sides.
  • Serve hot with any vegetable side dish or non veg curry.


Important points while making parotta:
  • Without the proper application of oil or butter while roasting, this paratha turns out dry.
  • Always make sure to roast well by applying oil/ghee/butter which makes it edible, chewy and soft.
  • Even while flattening the layered ball do not dust flour on the surface, always make it greasy by applying oil.
  • Following the right techniques gives the best and the exact way of making paratha as it is done on the streets.


Calories: 322kcal | Carbohydrates: 49g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 33IU | Calcium: 32mg | Iron: 3mg
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