Kerala Parotta

Kerala Parotta

Parotta is one of the most interesting dish i have ever made.Those people who r on a diet can try this as i used olive oil .Others can use dalda or any other oils.

Rasmi Viju


  1. 2 Cups Flour (Maida)
  2. Salt (to taste)
  3. 8 Tablespoons olive oil
  4. water hot (As required for kneading)
  5. 2 Tablespoons milk
  6. 1 egg (optional)
  7. Butter (for brushing)


120 mins
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    Mix maida,salt,milk and egg(optional), in a bowl and knead well to make a dough by adding water little by little.Then add oil (3 tablespoon)and knead very well (atleast for 10 mints).

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    Let it rest for an hour. Now divide it into 10 equal size balls.

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    Now take a ball roll it flat really thin.(shape is not at all required) stretch it to the maximum but it should not tear, and brush some oil so that each layer will not stick to each other.

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    Now start folding from one end to another like a fan or saree fleets.

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    Rub your hand with oil and now roll it again to coil form.

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    Again roll it to flat. Do not make it very thin.

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    Heat a non-stick pan,now fry the parotta till brown and add butter on both sides. Beat the hot parotta with your hand so that layers can bee seen.

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