Kerala porotta or Kerala paratha is layered flaky flat bread that is popular across the whole of south India. It is a variation of North Indian latches or layered paratha. They are also called Malabar parathas.
I really have good memories of having these crisp and flaky breads, we would just have them plain with tea or with nice coconut based vegetable korma or curry The outer crisp and flaky edges giving way to the inner soft layers yum is the world.
Porotta is an interesting dish not just to eat but to make as well. I have a lot of memories admiring the road side porotta stalls. The porotta master does it so tactfully and with ease. He literally flies the dough in the air to expand it rather than rolling on the workspace and it is such a treat to watch them do that. The end result of such magic would be a super flaky and layered porottas.
It’s a homemade Kerala Porotta (Paratha) with simple cooking method and in quick steps for the users to try with minimum time. Share and recommend this Kerala Porotta (Paratha) recipes with your friends and families and leave your valuable suggestions as well. Discover new varieties of porotta making in Kerala style and send us for publishing. Many users are fond of this Kerala porotta recipe because of the unique taste with beef roast and chicken curry. Try and find new porottas that are similar unique in taste and with our homely and tasty flavor. Porotta can be made in various methods and I have seen a lot of people following harder methods and calling it difficult to make as well. So just thought of posting the method that I follow which isn’t as hard as we think.
Common! Give it a try. I’m sure you would love it too..!
Mix maize,egg ,salt and sugar by adding water to form a dough.You may add water accordingly to make the dough soft.Mix thoroughly with your hand and form a soft dough.
Roll the dough to form a large circle.
Cover it with a wet cotton cloth.
Keep it for atleast 3 hours.
Take out small balls from the dough by spreading oil in your hand and keep it aside.
Flatten the balls with a rod.
Wave the flattened dough with your hand.
Pour 1 tbsp dalda over the flattened dough.
Fold it and stretch with your fingers so that it will get layers.
Roll the stretched dough like a flower and keep it aside for 10 to 15 minutes.cover it with a wet cloth.
Flatten the rolled dough with a rod or with your fingers.
Heat a pan and pour little oil over it.
Put the flattened porotta over the pan and turn over the sides at intervals.
Spread ghee over the porotta and remove from heat.
Hit the porotta immedietly with your hand to make layers and put it in a hot pot.