Kerala Porotta

Kerala Porotta is a favorite dish of the Malayalees. It is very tasty in combination with non veg curries. Learn how to prepare Kerala Porotta


  • All Purpose Flour (Maida) – 3 cups (400 gms)
  • Salt – 1 tsp
  • Sugar – 1 tsp
  • Baking Powder – 1 tsp
  • Oil – 2 tbsp (kneading)
  • Water – approx 1 cup
  • Oil – for cooking


  • In a bowl combine All-Purpose Flour, Salt, Sugar, Baking Powder and mix. Add in 1 tbsp of Oil and incorporate into the Flour mix.
  • Once done, add another 1 tbsp of Oil and do the same as before. Add a little Water at a time and knead and bring together.
  • Transfer onto the surface and knead for 5-7 minutes. Use additional Oil if needed.
  • Once done, coat with a little Oil and cover with a damp cloth. Allow to rest for 30 min.
  • Knead for another 4-5 minutes. Divide the dough into 9-10 parts.
  • Make smooth balls so there are no cracks. Keep aside, cover with a damp cloth and rest for another 10-15 min.
  • Oil the rolling surface and the rolling pin.
  • Take a dough ball and roll it as thin as possible. Dust Flour if needed.
  • Smear Oil on the rolled dough and then sprinkle All-Purpose Flour on it. Lift from one side and pleat it unlit done.
  • With the oiled side up, make into a roll and tuck the edge underneath. Keep aside and allow to rest again for another 5-10 min.
  • Heat a skillet or a tawa on low-medium heat.
  • Oil the rolling board and start rolling the dough. Dust with Flour if needed. Roll out thicker that Chapatis.
  • Smear some Oil on the hot skillet and place the rolled Parotta on it. Allow to cook for 2 minutes and flip.
  • Cook for another 30 seconds and Oil the Parotta. Flip and Oil the other side too.
  • Once done, remove and scrunch it and serve hot with Malabar Chicken.

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