Parotta recipe

Kerala Parotta
84 votes, 3.88 / 5.00 (77%)


All purpose flour / Refined flour : ½ kg
Egg : 1no
Sugar :1 tsp
Curd : 2 tsp (not too sour)
Milk : as needed to prepare the dough
Salt to taste
Vegetable fat or ghee
Don't know about an ingredient? Check our food dictionary!

Kerala Parotta / Malabar Parotta is a layered flat bread of Southern India, particularly in Kerala. It is  similar to north India’s Laccha Paratha. The only difference with the North Indian variant is that Kerala Parottaa is made of Maida (All purpose flour) and requires good kneading to prepare a very soft dough. Parotta can be served as a main dish with any meat or vegetable dish. There are two variants for Kerala Parotta, Rich and light. Here is the recipe for the rich one. For vegetarians, you can skip milk and egg and can prepare the light variant.

Preparation of rich Kerala Parotta

  1. In a medium sized bowl, mix together the flour, egg, sugar, curd and milk to make a loose dough similar to that of chappathy.
  2. Pound and knead the dough for several minutes till it becomes soft and smooth.
  3. Cover with dough with a wet cloth and leave it aside untouched for 4 – 5 hours.
  4. Knead the dough again before making the parotta.
  5. Roll out lime sized balls from the dough.
  6. Again roll each of them into round and thin on a floured stone or board.
  7. Spread some warm ghee or fat on it and pleat each balls lengthwise from one end to the other and twist into a round.
  8. Flatten these twisted balls again with the palm and fingers of your hand or roll it softly without applying pressure.
  9. Cook them on a hot, greased iron pan by flipping in between till both sides are well done.
  10. Now, keep three or four parotta  on top of each other and forcefully compress them between your palms. This will make it soft and separate the layers.
  11. Serve parotta hot with Chicken Korma, Mutton Curry, or Beef roast.


  • Keep the dough, balls, and the parottas covered with a wet cloth when ever they are idle.

Learning how to make parotta without a demonstration is just like learning swimming via postal course. You need to see how parottas are made at least once  to understand the steps. I searched a lot for a good video in the web and this is the closest I could find. If time allows, I will shoot a video myself and post here.

If you want to see one more video, check out this parotta making video too.


Tried & Tasted by

Cini P Moideen

  • September 7, 2016 at 6:35 pm

    Thank you for sharing this recipe,Dr.Cini Moideen.


    • September 21, 2016 at 7:30 pm

      @Bala: thanks for dropping your comments. Keep in touch 🙂

  • September 22, 2014 at 11:15 pm

    very useful tips. thankyou

  • November 20, 2013 at 6:21 pm

    nice recipes…

  • October 28, 2013 at 4:23 pm

    good job!

  • June 28, 2013 at 6:05 am

    Yeyyyyy!!! I tried ur recipe with a li’l variation… n it turned out to be awesome!!! I used a combo of wheat flour n plain flour… Added dried herbs while kneading dough… n used replaced veg fat with garlic butter 🙂

    Thanks for sharing a lovely recipe 🙂

    • June 28, 2013 at 11:32 am

      @SJ: Superb! Would love to see that. Please share it here in CheenaChatti or in / FB.

    • February 12, 2016 at 8:58 am

      Your recipe is relaly timely. I fell in love with paratha while were in India and I want to experiment with different recipes for it. This one looks delicious. I hope you are having a great day. Blessings…Mary

  • June 26, 2013 at 5:12 am

    I’m gonna try it out today for dinner 🙂

  • June 18, 2013 at 4:29 am

    This one looks super flaky!!! 🙂

  • June 17, 2013 at 9:04 am



Welcome to the small world of CheenaChatti. If this is your first visit to CheenaChatti, we invite you to take a look around here.

Get Involved

Join 14,000+ smart users to receive FREE recipes and exclusive offers!


Like Us



Recommended for you

Hot Stuff

Share your recipe! Visit our shop!

Our chefs

Dr Regina MCini P MoideenReeja MytheenkunjuJameela BeeviSJAthira Sooraj