How To Make Paratha (Kerala Parotta)

Like this recipe? You’ll love my online Indian cooking class!

How To Make Paratha (Kerala Parotta)

India has so many delicious flatbreads, including roti, naan, puris and dosas. But Kerala parotta (called paratha in other parts of the country) is my favourite one to make. Making parotta is so easy once you see it done – so it really helps to watch the video below. You and your diners will be so impressed with the results. Paratha is perfect for mopping up any sauces or curries; in Kerala, parotta is traditionally served with thattukada (street cart) chicken, so try it with my prawn version. Ensure the pan isn’t too hot when making paratha, you need to allow time for all the layers to cook through so that it’s crisp and fluffy instead of doughy. Paratha dough can be made and shaped well ahead, but the flatbreads are best eaten as soon as they’re cooked, so fry your parotta just before serving. Here’s how to make paratha.

Makes 2 pieces

Ingredients
  • ½ cup plain flour (about 75g/2½oz), plus more for dusting
  • Pinch salt flakes, crushed
  • Pinch castor sugar
  • 1 teaspoon vegetable oil, plus extra for coating and pan-frying (5ml)
  • 2½ tablespoons warm water, more or less (50ml)
Method
  1. Place flour, salt and sugar in a bowl.
  2. Stir in oil and most of the water, adding the remainder or a little extra if needed to form a firm dough.
  3. On a lightly oiled work surface, knead dough well, for 4–5 minutes until smooth.
  4. Place in the bowl, rub with a little oil, cover with a clean, damp tea towel and set aside for at least 30 minutes (overnight is fine).
  5. Knead dough for a few minutes.
  6. Divide into 2 portions and roll into balls.
  7. Working with one piece at a time and keeping the other under the damp tea towel, coat with a little oil and, on a lightly oiled work surface, roll out as thinly as possible into a rectangle.
  8. Rub a little more oil over the rolled dough and sprinkle with a little flour.
  9. Holding the two ends of the dough furthest away from you, repeatedly lift the dough up and fold it over a little to form pleats, stretching it slightly.
  10. Wind the pleated dough around your finger to create a scroll, tucking the end into the centre to hold it together.
  11. Set aside, covered with the damp tea towel and repeat with remaining dough.
  12. Place a scroll of dough on the work surface and roll it out to a disc about 18cm (7ʺ) wide. Repeat with remaining dough.
  13. Heat a well-seasoned cast-iron frying pan or griddle over medium heat.
  14. Add a little oil and fry parotta one at a time for about 5–7 minutes, turning every minute or so and brushing with a little oil each time, until speckled brown all over.
  15. Place on a clean, dry work bench and tap from both sides with your hands to fluff up the layers.
  16. Serve hot.

Share page on:

How To Make Paratha (Kerala Parotta)

Join Me Soon

What Other Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Read More
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Read More
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Read More
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)