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kerala parotta recipe

Parotta Recipe Kerala Style, Malabar Paratha

yummy indian kitchen
A paratha popular in kerala made using maida, egg, milk, oil and water.
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Prep Time 1 hr
Cook Time 20 mins
Course Breakfast
Cuisine South Indian/Andhra
Servings 3
Calories 322 kcal


  • 1.5 cup all purpose flour (maida)
  • salt - to taste
  • ¼ cup milk
  • 2 tablespoon oil
  • 2 tablespoon 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.


Nutrition Facts
Parotta Recipe Kerala Style, Malabar Paratha
Amount Per Serving
Calories 322 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 10mg0%
Potassium 94mg3%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Calcium 32mg3%
Vitamin A 33IU1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.