Malabar Parotta, also known as Kerala Parotta, is a popular South Indian flatbread hailing from the Malabar region of Kerala. It is loved for its distinct flaky and layered texture, making it a perfect accompaniment to a variety of curries and gravies.
To create Malabar Parotta, a dough is made by combining all-purpose flour, a touch of oil, and water. The dough is then kneaded extensively to develop elasticity. Small portions of the dough are flattened and spread thinly, followed by folding and pleating to form multiple layers. These layers are then coiled into a circular shape resembling a swirl. The dough is pressed flat and roasted on a griddle with a liberal application of ghee or oil, resulting in a golden-brown, crispy exterior and a soft, chewy interior.
The parotta's preparation is an art that demands skillful hand movements to achieve the desired flakiness. It's often served with a range of accompaniments, including spicy curries like chicken, beef, or vegetable, and even with egg dishes. The versatility of Malabar Parotta makes it suitable for both elaborate feasts and casual meals.
This beloved South Indian delicacy encapsulates the region's culinary heritage, combining textures, flavors, and cultural significance. Its unique blend of crispiness and softness, along with its ability to complement various flavors, has cemented Malabar Parotta's status as an iconic and indulgent dish.