Malabar Lachha Paratha (Kerala Parotta)
The South-Indian flaky parotta — long-rested maida dough, slapped into thin sheets and crumpled into layers. Crisp outside, pillowy inside, made for soaking up biryani gravy or Kerala chicken stew.
Per serving
Ingredients
- 2 cupsMaida (or 50/50 maida + atta)
- 1 tspBaking powder
- 1/4 tspBaking soda
- 1 tspSugar
- 1/2 tspSalt
- 2 tbspRefined oil
- 3/4 cupMilk (or water)
- 1Egg (optional, for richer texture)
- as neededGhee + oil (for layering)
Method
- 1
Combine maida, baking powder, baking soda, sugar and salt. Add 2 tbsp oil and egg (if using). Mix in milk gradually until you have a soft, pliable dough.
- 2
Knead vigorously for 8–10 minutes — gluten development is what gives the parotta its layers.
- 3
Coat the dough lightly in oil, cover and rest for at least 2 hours (overnight is even better).
- 4
Divide into lemon-sized balls. On a well-oiled surface, flatten one ball, then stretch it gently into a translucent sheet — as thin as you can without tearing.
- 5
Brush the sheet with ghee and dust with a little maida. Pleat it like a fan, then coil into a tight snail spiral. Press flat and rest 5 minutes.
- 6
Roll the coil out to a 6–7 inch disc, about 4 mm thick.
- 7
Cook on a hot tawa with ghee, 90 seconds per side. Once cooked, while still hot, crush the parotta between your palms (clap-clap) to release the layers — that's the iconic flaky look.
- 8
Stack and serve with Kerala chicken curry, beef varutharachathu or a paneer korma.