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If you’re a fan of Indian cuisine, then you know that there are countless variations of delicious bread. One of the tastiest and most beloved types is Kerala Parotta. This layered bread is a specialty of southern India, particularly the state of Kerala. It’s a versatile and filling dish that’s perfect for any occasion. In this post, we’ll show you two different ways to make Kerala Parotta and give you some tips for serving and enjoying it.

Parotta Recipe - How To Make Kerala Malabar Parotta Without Egg

This recipe is for those who are looking for an eggless version of Kerala Parotta. It’s easy to make and only requires a few ingredients that you probably already have in your kitchen. Here’s what you’ll need:

• 2 cups of all-purpose flour
• 1/4 tsp of salt
• 1/2 cup of water
• 2 tbsp of oil

Start by combining the flour and salt in a large mixing bowl. Slowly add the water and mix the dough until it’s smooth and elastic. Then, knead the dough for a few minutes until it’s soft and pliable. Cover the dough with a damp towel and let it rest for at least 30 minutes.

Next, divide the dough into small golf-sized balls. Take one ball and roll it out on a floured surface until it’s paper thin. Then, brush the surface with a little bit of oil. With your fingers, make a few pleats on the surface of the dough and then roll it up into a tight spiral. Repeat this process with the remaining balls of dough.

Now, place a skillet or griddle over medium heat. Once it’s hot, add a few drops of oil. Then, place one of the spiraled pieces of dough on the skillet and cook it until it’s golden brown on both sides. Repeat with the remaining spirals.

Kerala Parotta / layered Bread – Relish The Bite

This recipe is a bit more complex than the previous one, but it’s worth the extra effort. It’s a great way to impress your guests and show off your culinary skills. Here’s what you’ll need:

• 2 cups of all-purpose flour
• 1/4 tsp of salt
• 1/2 cup of water
• 3 tbsp of oil
• 1/2 cup of grated coconut
• 1/2 tsp of sugar

Start by making the dough, just like in the previous recipe. Once the dough has rested, divide it into eight equal portions. Take one portion and roll it out on a floured surface until it’s paper thin. Then, brush it with a little bit of oil and sprinkle some grated coconut and sugar on top. Fold it in half and then fold it in half again. You should have a small square with layers of dough and coconut inside. Repeat this process with the remaining portions of dough.

Heat a skillet over medium-high heat. Once it’s hot, add a few drops of oil. Then, place one of the folded squares on the skillet and cook it until it’s golden brown on both sides. Repeat with the remaining squares.

Now that you have your Kerala Parotta, it’s time to serve and enjoy it. You can serve it with any curry or chutney of your choice. It’s also great on its own as a snack or appetizer. Just rip off a piece and enjoy the layers of flavor and texture. If you’re feeling adventurous, try making it at home and show off your culinary skills to your friends and family.

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