How to make Kerala Parotta Recipe with Wheat flour

Ingredients

To make Kerala parotta, you need basic pantry ingredients:

• I use a 50:50 ratio of all purpose flour and whole wheat flour or atta*. If I add any more atta, the texture of the parotta will not be as flaky.
• oil
• salt, sugar

To make the veg curry for parotta, you need:

• vegetables of choice - potato, carrot, green beans, green peas, broccoli etc. are great options. You can also use frozen mixed vegetables if fresh are not available.
• for the spice powder - coriander seeds, dried red chilies
• other ingredients - mustard seeds, onion, ginger, garlic, tomato, coconut milk and salt

How to make Wheat Parotta

To make the best Kerala paratha start by mixing all purpose and whole-wheat flour, salt and sugar in a mixing bowl. Add oil and rub it into the flour until it resembles damp sand.

Add warm water in a steady stream, while mixing the dough and knead into a soft, pliable dough. Knead well for 6~8 minutes. Cover with a damp dish towel and set aside for at least 1 hour.

Divide the dough into 8~10 equal balls. Work with one dough ball at a time and keep the rest covered.

On a lightly greased work surface, roll out the dough as thin as possible. Brush or rub the dough to help in rolling out the dough thinner. It is OK if it tears or rips.

Once the dough is as thin as you can get, brush a layer of oil and pleat the dough like you would a sari. Then roll the pleat up tightly into a ball.

Set aside the rolled dough balls covered for 15~20 minutes. Repeat it with the remaining dough. Resting the dough is very important step -- this relaxes the gluten in the flour and makes rolling the parotta easier.

Gently flatten the rolls balls and roll out into a paratha/ roti making sure not to squash the layers.

Heat a griddle on medium high heat and cook the parathas until golden brown spots form on both sides. Brush with oil or ghee. Gently crush it with both your hands to separate the layers. Enjoy!!

How to make Kerala Vegetable Curry

To make the parotta curry recipe, start by making the spice powder. Dry roast coriander seeds and dried red chilies until fragrant and starting to change color. Remove from pan and set aside to cool. Once cooled, grind this into a coarse powder.

Make onion-tomato paste - Heat oil, add onions, garlic and ginger. Cook on medium flame, stirring frequently, until onions start to get lightly browned around the edges.

Next add tomatoes and cook until they are mushy. Remove from the pan and set aside. Grind into a smooth paste without adding any water.

In the same pan, heat the remaining 1 tablespoon oil, add mustard seeds and once they start to splutter, add the vegetables and mix well. Cover and cook till the veggies are tender, about 8~10 minutes.

Stir in turmeric and the ground masala powder. Mix well and cook for 1~2 minutes.

Next add the ground onion-tomato masala paste and cook for another 3~4 minutes. Stir in coconut milk, salt and garam masala. Mix well and bring the mixture to a boil. Curry is ready at this point, but if you think it is too thick for your liking, add more water and cook for couple more minutes.

Tips

• I recommend using Indian chapati flour or atta because it is less hearty than American whole wheat flour.
• Take your time kneading the dough. The well kneaded it is, the better the parotta are going to turn out.
• It is important to rest the dough properly. This ensures that the gluten relaxes and the dough is easy to roll out.
• Gently crushing the Malabar paratha with your hands helps in separating the layers and giving them the flaky texture.
• For a creamier curry, substitute coconut milk with ½ cup coconut cream.
• Add cubes of paneer or tofu or chickpeas to make the curry protein rich.

More delicious vegetarian side dish for Kerala Parotta

• Creamy rajma curry
• Potlakaya kura/ Snake gourd curry
• Soy flakes masala curry
• Zucchini Masala Curry
• Paneer and white beans curry
• Enchor Kofta (Jackfruit kofta)
• Green paneer curry

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Kerala Parotta with Vegetable Curry

Flaky Kerala Paratha with wheat flour and served with delicious vegetable curry. A yummy combination to make for any meal. Try it!

Author: Pavani

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Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Resting Time:: 1 hour hr 20 minutes mins

Total Time: 2 hours hrs 20 minutes mins

Course: bread

Cuisine: kerala, south indian

Servings: 6 Servings

Ingredients

1x2x3x

For Parotta:

• 1½ cups All purpose flour
• 1½ cups Whole wheat flour/ Atta
• 1 teaspoon Sugar
• To taste Salt
• 3 tablespoons Oil, plus more for making paratha
• As needed Warm Water

For Kerala Vegetable Curry:

• 2 tablespoons Coriander seeds
• 3 Dry red chilies (adjust as per taste)
• 2 tablespoons Oil, divided
• 1 Large Onion, chopped
• 2 Garlic cloves, minced
• 1" Ginger piece, finely grated
• 2 Medium Tomatoes, chopped
• ½ teaspoon Mustard seeds
• 2 cups Mixed Vegetables (potato, carrot, green beans & peas)
• 1 cup Coconut milk*
• ¼ teaspoon Turmeric
• To taste Salt
• 1 teaspoon Garam Masala

Instructions

To Make Parotta:

• In a mixing bowl, combine flours, salt and sugar. Mix well to combine. Add the oil and warm water in a steady stream, while mixing the dough and knead into a soft, pliable dough. Knead well for 6~8 minutes. Cover with a damp dish towel and set aside for at least 1 hour.
  1½ cups All purpose flour, 1½ cups Whole wheat flour/ Atta, 1 teaspoon Sugar, To taste Salt, 3 tablespoons Oil, plus more for making paratha, As needed Warm Water
• Divide the dough into 8~10 equal balls. Work with one dough ball at a time and keep the rest covered.
• On a lightly greased work surface, roll out the dough as thin as possible. Brush or rub the dough to help in rolling out the dough thinner. Once the dough is as thin as you can get, brush a layer of oil and pleat the dough like you would a sari. Then roll the pleat up tightly into a ball.
• Set aside the rolled dough balls covered for 15~20 minutes. Repeat it with the remaining dough. Resting the dough is very important step -- this relaxes the gluten in the flour and makes rolling the parotta easier.
• Gently flatten the rolls balls and roll out into a paratha/ roti making sure not to squash the layers.
• Heat a griddle on medium high heat and cook the parathas until golden brown spots form on both sides. Brush with oil or ghee for added taste and yumminess.

To Make Vegetable Curry:

• Heat a saute pan on medium heat, add coriander seeds and dry red chilies. Toast them until fragrant and they start turning lightly dark in color. Remove from pan and set aside to cool. Once cooled, grind this into a coarse powder.
  2 tablespoons Coriander seeds, 3 Dry red chilies (adjust as per taste)
• In the same pan; heat 1 tablespoon oil, add onions, garlic and ginger. Cook on medium flame, stirring frequently, until onions start to get lightly browned around the edges.
  2 tablespoons Oil, divided, 1 Large Onion, chopped, 2 Garlic cloves, minced, 1" Ginger piece, finely grated
• Next add tomatoes and cook until they are mushy. Remove from the pan and set aside. Grind into a smooth paste without adding any water.
  2 Medium Tomatoes, chopped
• In the same pan, heat the remaining 1 tablespoon oil, add mustard seeds and once they start to splutter, add the vegetables and mix well. Cover and cook till the veggies are tender, about 8~10 minutes.
  ½ teaspoon Mustard seeds, 2 cups Mixed Vegetables (potato, carrot, green beans & peas)
• Stir in turmeric and the ground masala powder. Mix well and cook for 1~2 minutes.
  ¼ teaspoon Turmeric
• Next add the ground onion-tomato masala paste and cook for another 3~4 minutes. Stir in coconut milk, salt and garam masala. Mix well and bring the mixture to a boil. Curry is ready at this point, but if you think it is too thick for your liking, add more water and cook for couple more minutes.
  1 cup Coconut milk*, 1 teaspoon Garam Masala, To taste Salt

Notes

• I recommend using Indian chapati flour or atta because it is less hearty than American whole wheat flour.
• Take your time kneading the dough. The well kneaded it is, the better the parotta are going to turn out.
• It is important to rest the dough properly. This ensures that the gluten relaxes and the dough is easy to roll out.
• Gently crushing the Malabar paratha with your hands helps in separating the layers and giving them the flaky texture.
• For a creamier curry, substitute coconut milk with ½ cup coconut cream.
• Add cubes of paneer or tofu or chickpeas to make the curry protein rich.

Nutrition

Calories: 461kcal | Carbohydrates: 61g | Protein: 11g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Sodium: 181mg | Potassium: 492mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3127IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 5mg

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