Mar 8, 2011

Malabar Paratha Recipe / Kerala Parotta Recipe / How to Make Malabar Parotta

Paratha is usually called as parota over here.Here in Nagercoil there are so many parota shop,They usually serve parota  with a lovely salna,it will be so nice to have  on a rainy day.The Parata they make is entirely different there are so many methods in doing that,they will just throw the dough in air to make it thin but it doesn’t work for me.But this recipe is so simple and the parota even turns out so flaky and so soft.So every one can try it.

I served it with Vegetable Korma(For recipe Check this Link ) but you could serve it with Chicken gravy  or Salna .I had even given Step by step instructions so it will be so helpful to you.

So Just make it over this weekend and please let me know how it turned out.

Preparation Time : 30 mins
Resting Time : 4 Hours
Cooking Time : 45 sec to 1 min per paratha
Serves : 4 to 5


For Dough:
All Purpose Flour / Maida - ½ kg / 500 grams
Warm milk-300 ml
Oil - 2 tblspn + more for frying paratha
Sugar-1 tblspn
Salt to taste

For Making Paste:
Oil - 1/2 cup
All Purpose Flour / Maida - 1/2 cup


Mix every ingredients in a mixing Bowl and form a dough,cover it with a damp cloth and let it rest for about 4 hours.

In a bowl add around ½ cup of maida and pour in some oil and make it into a smooth paste and set aside.

Divide the Dough in to equal portions.

Take a dough ball and spread it into a thin chappati,Add in a tblspn of maida oil over the chappati and spread it evenly.Now with a sharp knife cut strips on the chappati,pull all the strips together and curl it into a round,Apply some oil on the dough ball and set aside on a oiled plate(See picture).Make every dough ball the same way.After that cover the plate with some damp cloth and set it aside for about 1 hour.

After 1 hour take the dough and make it to a slightly thicker Parata.

Heat a tawa on high heat and place the parata over the pan and cook the parata on both sides by applying oil till it is golden brown.

Make some 5 parata the same way,then stack them together and crush them with your both hands vigorously till the flakes separates.

Put them in a Hot case and repeat the process until everything is done.

Serve them hot with your favorite curry.


Ur ingredients
Make dough by mixing flour, salt, sugar, milk and oil.

cover it with a damp cloth and let it rest
Take flour and oil in a bowl
make it into a paste
now take the rested dough out

divide into equal balls

Take one ball and spread it thinly

spread the flour oil in this
spread it evely

cut into thin strips

take it together...

start rolling


Perfectly rolled
apply some oil over this

all done...

cover it with a damp cloth and let it rest

take one out

spread into thick roti

put it in a hot tawa

cook on both sides

take it out

start crushing
all flaky
All Done



  1. I love this, the whole presentation... will try it out pretty soon. I've never found a good paratha recipe before, this looks easy and really flaky.

  2. Is there a way to make these parathas without milk, using curd or water or butter instead?

  3. Yes...You could use Curd+Water and knead the dough and follow the same procedure...Give the dough a resting time of 1-2 hours.It will probably give you the same result.I haven't tried this...Hope you try and tell me how it turned out...

  4. Hi Aarthi.. tried this.. Came out soooo good.. Thanks for the recipe..

  5. wow, bookmarking it to make it soon.
    detailed photos makes easy to follow the recipe.

  6. wow...very detailed recipe...looks so fluffy n layered...want to give a try soon...thanx for sharing...

  7. Tried this one and my folks just loved it.Btw..nice blog,keep going.

  8. Vowww!!!real flaky...very detailed presentation.....thanq...
    i tried twice but i failed so stopped will try again..

  9. Aarthi love this paratha love the technique used here...lovely...will try this soon and post it linking it back to u...let me know if it's ok with u...

  10. hi to all yummytummy-aarthi.blogspot.comers this is my first post and thought i would say a big hello to yous -
    regards speak again soon
    g moore

  11. yummy dish dear... sure will give a try :)

  12. @Karen Xavier
    I am definaletly going to try it. But i will us whole wheat flour. hope it will be as flaky as Maida .

    1. How did u get this paratha by doing it with whole wheat?

  13. hey dear ur blog is wonderful and you have explained each recipe very well..thanks a lot dear...God Bless!!

  14. hey dear ur blog is wonderful and you have explained each recipe very well..thanks a lot dear...God Bless!!

  15. Hi dear
    I just tried this recipe. It came really well. Thank you so much. My husband really likes. It

  16. hey dear u really doing a great job!! especially the detail photographs makes r life easy in the kitchen...thanks a ton!!

  17. hey dear u doing a really great job!! especially the detail photographs step by step..u make r life easy in the kitchen..thanks a ton!!!

  18. Good morning Aarthi. As I said the photographs makes things much easier. thks for the Post. Will try this out.

  19. fantastic work aarthi..... u make all the tough recipes to feel easy......

  20. I trieed to make soft kerala parotta several times.But all the times it end up with a disaster..

    Sure I will try ur version soon..n let u know the result

  21. I tried this with wheat flour n came out nice...thankyou Aarthi...πŸ‘πŸ‘

  22. Very nice recipe.. Thanks for sharing.. Will try it out soon..

  23. Gr8....u r amazing.....

  24. Looks yummy will surely try it very soon by the way tried the suji lados and they were a hit thanks alot

  25. I tried this.....lushhhhh result yummyy.u r suprrb

  26. I did this parota and kurma, it came out very well..

  27. Hi Aarti, ur recipe is awesome.. I tried it at home. It came out amazing. I have clicked the snaps also.. But couldn't upload to show u

  28. Hai, Is there anyway to.Store the dough to do it later, I have 2 small kids, and it is difficult to do the procedure evrrytime

  29. @Hemapriya NatesanYou can store this in a air tight container in fridge and use it whenever you need. It will keep well for 2 to 3 days

  30. This recipe looks great, but I'm a beginner so of course it did not turn out as well as yours. I could use some tips, i replaced maida with all purpose flour and the dough came out very elastic, so it was hard to roll out. I managed with a great deal of effort to roll it out paper thin and everything looked fine till I tried rolling the balls into parathas. They were very Rubbery and wouldn't hold shape so they wound up thick, hard and uncooked inside. Just wondering if this is because I used all purpose flour instead of maida or if there could be another reason?

  31. @Praveena DewarsI think it is because you have kneaded to dough really hard i hope. You have to make it soft and smooth and allow it to rest for 4 hours. if you do this, you will get a soft paratha

  32. haiiii arthi......

    first of all congrats for ur recipes..... all the recipes was amazing.. yesterday i tried one of ur recipe ... ya that is parotaa..... i correctly follow all your steps.... finally the out put whahooooooooo !!!!!!!!! it was fantastically came out,..... ssssss i done the parotaa.....

    the taste was yummyyyyy and it luks lik i was eat in hotel....

  33. Hai Aarthi. unka paratto
    making parthawey seinum pola iruku.
    I will try. Ur baby is so sweet.
    I like name Maha. so cute.

  34. Hey Aarthi, I tried dis recipe today n parantha came out super flaky n mom dad wr amazed by my cooking..I had dis parantha for d 1st tym wen I ws in dubai..wondering of its recipe bt thnks to u I found wat I wanted..

  35. I am an ardent follower of your blog.Thank you, for posting such wonderful and easy to follow recipes.My family enjoys every dish i make from your blog.

  36. U make all tough recipes sound so easy.....ur pictorial illustration makes it very tempting to try.....u r too cool....keep it up....and enlighten us with more of such recipes.
    God Bless you


  37. Hi aathi....
    Am Recent follower of ur blog...every girl who s new to cooking can be presented with ur blog that all will become masters in cooking.....hats off to u....keep up the good work....

  38. wowwwww...mouth watering i love the way you prepared n clicked pics to help others to cook without confusion suppeerrrbbbb thanq

  39. Thank you sister for all ur recipes nowadays am getting rewards by my family members bcs of u and I get confident in my cooking very thank u

  40. Thanks for sharing

  41. Hi Aarthi.. I started following ur blog few days back. IT IS AMAZING . I m gonna start experimenting parota as first step.. Thank you for all thr recipes.


  42. Hi. I tried it. It came out very well. Thanks for the receipe.

  43. Hi friend this is the first time I m seeing ur recepi I think it wil use ful for me. Very nice and easily u have explained with very good pics. I wil do it and let u know how it comes.

  44. Very nice I wil prepare and tel u how it comes I hope it wil com good

  45. Arthi,
    Should I leave the dough in refrigerator or out for 4 hr, n same question after making the balls should I put in in fridge for 1 hour or just at room temperature. I appreciate ur help.

  46. @Anonymousno need to put in fridge, store it out at room temp

  47. I am a begginer..I followed many of your recipes and everything came out so well and tasty...thanks for it...

  48. Looks yummy porota ... Never eating good porota other than south Tamil nadu.. I tried once with egg similar to your recipe but couldn't get this flakes.. So avoiding egg is better right aarthi??

  49. Your blog is too helpful,nd thanks for your blog,i am having one doubt.after making the dough the resting time is 2 hours and after making the stripes nd ball, again 2 hours,orelse 4 and then again 4 hours???

  50. Hi aarthi,the dough can make thin rotis by oil or atta?when we try to make thin parathha ,it will shruk again and again na? Bcoz its maida na,if we can make thin means how to do??plz help me to do this.

  51. @Anonymousmake the dough and rest it for 4 hours. roll it and cut it and make it into the ball and rest it for 1 hour. then make paratha

  52. @Manivasagan Sthe paratha will be little thick not too thin..

  53. @Praveena Dewars You can also check the oil content. Parota takes up lot of oil. Maida and all-purpose flour doesn't make any difference.

  54. Thanks so much for the recipe.

    For the vegan folk out there, you can sub the milk for soy milk (or any other plant based milk, really). It's better for the animals and better for you too! Give it a try.

    I just made mine and they turned out awesome!

  55. Bookmarking the recipe.... Will make it vegan ... Thank you for sharing the detailed recipe....

  56. tried this and got soo many compliments... thanks for the recipe��

  57. I really loves your way of presentation in this blog and i likes malabar parota very much.but my mom dont know how to make it.I think this blog will very helpful for my mom.Thank you so much for this wonderful blog...The best parota maida will help to make best parota.

  58. Hi arthi, is it fresh milk or coconut milk that we should add..?? btw i m from sri lanka. i started cooking 3 months ago.. i really dont have any experience in cooking. your recipes are really really great and its very easy. i tried out the oats uthappam, fried chicken and the microwave chocolate lava cake.. thankyou so much for ypur easy recipes and keep on uploading more..

  59. Hi aarthi,all ur recipies are really good.can we use wheat flour instead of maida

  60. Can we make it with wheat flour??

  61. Hi Aarthi... How much milk( in cup measurement) for one cup maida?

  62. Thanks for the nice pictorial info..
    All ur recipes are easy to follow thro pictorial

  63. Great recipe. This was the first time Intried it and it turned out great. Only thing Inwould change next time is to reduce the sugar to 1/2 or even 1/4 tbsp of sugar. Thanks for the recipe😊.

  64. Hi arthi.. tat was a perfect recipie. I tried an got the best ever parotta 😊😊.Thanks a lot an keep the grt work going... Best wishes..😊😊


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