Malabar Parota Recipe
Malabar Parota Recipe: As a passionate home cook and food critic, I am always on the lookout for new and delicious dishes to try. One of my recent discoveries is the scrumptious Malabar Parota. The first time I had this dish, I was instantly transported to the streets of southern India where the aroma of fresh spices and herbs wafted through the air. The texture of the parota was soft and flaky, and the flavors of the filling burst in my mouth with every bite. This dish is a must-try for anyone who loves Indian cuisine, especially those who love spicy and flavorful food.
What is Malabar Parota?
Malabar Parota is a popular street food dish from the southern Indian state of Kerala. It is a type of layered flatbread that is typically filled with a mixture of spices, herbs, and vegetables. The filling is typically made with ingredients such as onion, chili, ginger, coriander, and turmeric, and it can vary in spiciness depending on personal preference. The dough for the parota is made with flour, oil, and salt, and it is rolled and cooked until it is soft and flaky.
Variations of Malabar Parota
Some variations include Malabar parotta stuffed with eggs, chicken, or vegetables.
Another variation is to add some chopped herbs, spices or grated coconut to the dough to give it a different flavor.
Some people also add some yogurt or ghee to the dough to make it more soft and pliable.
Variations of this dish include adding different types of flours, such as wheat or maida, to the dough for added texture and flavor. Some also add in chopped herbs or spices to the dough for added depth of flavor.
Some common variations include:
Egg Parota: This variation is made by adding a beaten egg to the filling mixture. The egg adds a creamy texture and richness to the dish.
Meat Parota: This variation is made by adding meat, such as chicken or lamb, to the filling mixture. This version is perfect for meat lovers who want a hearty and filling meal.
Cheese Parota: This variation is made by adding grated cheese to the filling mixture. The cheese adds a delicious creaminess and a cheesy flavor to the dish.
Sweet Parota: This variation is made by adding a sweet filling, such as banana or nutella, to the parota. This version is perfect for those with a sweet tooth who want a dessert-like dish.
Nutrition – Malabar Parota
The nutritional value of Malabar Parota will vary depending on the ingredients used and the method of preparation. However, the dough for the parota typically contains flour, oil, and salt, which are sources of carbohydrates, fats, and sodium. The filling for the parota can be made with vegetables, spices, and herbs, which are sources of vitamins, minerals, and antioxidants. Overall, Malabar Parota can be a nutritious dish if made with wholesome ingredients, but it should be consumed in moderation as it is calorie-dense.
Malabar Parota, also known as Kerala Parotta, is a traditional Indian flatbread hailing from the coastal region of Malabar in the southern state of Kerala. Its flaky texture and buttery flavor make it a popular choice for breakfast, lunch, and dinner
Parotta made with all-purpose flour is a good source of carbohydrates which provide energy for the body.
Oil used in the dough is a source of healthy fats.
Parotta is a good source of dietary fiber and iron.
Nutrition wise, Malabar Parota is high in carbohydrates and is relatively low in protein and fat. However, it can be enjoyed in moderation as part of a balanced diet.
Step by Step Malabar Parota Recipe
Malabar Parota Recipe
Ingredients
- 2 cups all purpose flour / maida all-purpose flour
- 1 tsp salt
- 2 tbsp oil
- 1/2 cup water
- Oil
Instructions
Pre-Cooking Prep Steps:
- In a large mixing bowl, combine the maida and salt.
- Add in the oil and mix until the flour resembles breadcrumbs.
- Slowly add in the water and knead until a smooth dough forms.
- Cover the dough and set it aside for at least 30 minutes to rest.
Cooking Steps:
- Divide the dough into small balls. Divide the dough into 8 equal portions.
- Take one portion of dough and dust it with flour. Roll out each dough ball into a thin, circular shape. Roll it out into a thin circle, about 6 inches in diameter.
- Heat a skillet over medium-high heat and place the parota onto the skillet.
- Cook for 1-2 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and place it on a plate.
- Repeat the process with the remaining dough balls.
Notes & Tips
- To achieve the flaky texture of the traditional Malabar Parota, it is important to roll out the dough as thinly as possible.
- For added flavor, brush the parota with melted butter or ghee before serving.
- The parota can be served with a variety of side dishes such as curries, gravies or chutneys.
- Malabar parota is a traditional flatbread from the Indian state of Kerala, known for its soft and fluffy texture.
- It is often served with various curries and gravies, as well as with egg, meat or vegetable fillings.
- The dough can be made with various flours like wheat flour, maida flour, or a combination of both.
- The dough can also be fermented overnight to give a nice flavor to the parota.
Nutrition Information (Note: Approximate)
FAQs – Malabar Parota Recipe
What is Malabar Parota?
Malabar Parota is a popular Indian flatbread hailing from the Malabar region of the southern Indian state of Kerala. It’s made by combining flour, water, oil and a pinch of salt to form a soft and elastic dough which is then rolled out into thin rounds and cooked on a hot griddle until crispy and golden brown.
What makes Malabar Parota different from other Indian flatbreads?
Malabar Parota is known for its flaky, layered texture that is achieved by layering the dough with oil and repeatedly folding and rolling it out before cooking. This unique technique gives the flatbread a crisp exterior and a soft, fluffy interior that sets it apart from other Indian flatbreads such as roti and naan.
What are some common ways to serve Malabar Parota?
Malabar Parota is a versatile dish that can be enjoyed in a variety of ways. It’s often served as a side dish with curries and stews, used to wrap around fillings for street food-style rolls, or simply enjoyed on its own with a side of chutney or pickle.
What is the best type of flour to use for making Malabar Parota?
The traditional flour used for making Malabar Parota is maida flour, which is a type of refined wheat flour that gives the flatbread a light and fluffy texture. However, some recipes also use a combination of maida flour and wheat flour for a slightly healthier alternative.
How long does it take to make Malabar Parota?
The actual process of making the dough and rolling out the parotas can take anywhere from 20 to 30 minutes. The cooking process itself is relatively quick, taking just a few minutes per parota.
Can Malabar Parota be made in advance?
Yes, Malabar Parota can be made in advance and stored in an airtight container for later use. To reheat, simply wrap the parotas in foil and place in a preheated oven until heated through.
What are some variations of Malabar Parota?
There are a number of variations of Malabar Parota, including adding different spices to the dough for flavor, using different types of flours for a unique texture, and even incorporating ingredients like grated coconut or chopped herbs into the dough for added depth of flavor.
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