Malabar Paratha
Transport your taste buds to the shores of Southern India with this authentic Malabar Paratha recipe! Known for its irresistibly flaky layers and melt-in-your-mouth texture, this paratha is a culinary marvel that perfectly complements spicy curries or can be enjoyed on its own. Made with all-purpose flour, ghee, and a pinch of sugar for balance, the dough undergoes a relaxing rest and is intricately folded into layers to achieve its signature flakiness. The use of clarified butter while cooking adds a luxurious richness, while the gentle griddle roasting ensures golden, crispy perfection. Whether you're preparing it as an indulgent side dish or as a standalone star of the meal, this Malabar Paratha is sure to impress with its delightful texture and authentic flavors. Perfect for special occasions or a comforting homemade treat, this recipe brings a piece of Kerala's cherished culinary tradition straight to your table!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 250 milliliters Water
- 3 tablespoons Vegetable oil
- 50 grams Ghee or clarified butter
Instructions
In a large mixing bowl, combine 500 grams of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Mix well to ensure even distribution of the salt and sugar.
Gradually add 250 milliliters of water to the dry mixture, mixing with your hand to form a soft and pliable dough. The dough should be smooth but not sticky.
Add 3 tablespoons of vegetable oil to the dough and knead it for about 10 minutes until the oil is fully incorporated and the dough becomes elastic and smooth.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial for the dough to relax and hydrate properly, which contributes to the flaky texture of the paratha.
After resting, divide the dough into 8 equal portions and shape each portion into a smooth ball.
Take one dough ball and roll it out into a thin sheet on a lightly oiled surface. The thinner you roll it, the flakier your paratha will be.
Brush the rolled-out dough sheet generously with ghee or clarified butter.
Starting from one edge, fold the dough inwards to form pleats, much like a fan or a paper accordion. Once pleated, coil the dough into a spiral, tucking the end underneath.
Gently roll out the spiraled dough into a disc, maintaining some thickness. Ensure the layers are evident.
Heat a griddle or a flat non-stick pan over medium heat and grease it lightly with vegetable oil.
Place the rolled paratha on the hot griddle. Cook for about 2-3 minutes on one side until you see bubbles forming and it turns golden brown.
Flip the paratha and cook the other side for another 2-3 minutes. Add a small amount of ghee around the edges for extra flakiness and flavor.
Press the edges gently with a spatula for even cooking.
Remove the cooked paratha from the pan and keep it in a covered container to retain its softness.
Repeat the process with the remaining dough balls.
Serve the Malabar Paratha warm with your choice of curry or enjoy it plain.
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 385.7 g | 140% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 5.3 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
