Malabar Paratha
A flaky and layered flatbread, often served with curries.
Nutrition Facts
* The % Daily Value (DV) 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.
Malabar Paratha, also known as Kerala Parotta, has roots intertwined with the historical spice trade and cultural exchanges along the Malabar Coast of Kerala. Influences from Arab, Persian, and European traders are believed to have contributed to its development, blending local culinary traditions with outside techniques. Its layered structure likely evolved from similar flatbreads in other cultures.
Malabar Paratha is deeply embedded in the culinary culture of Kerala, India, and is a popular street food and restaurant staple. It's often enjoyed as part of a larger meal and holds a special place in celebrations and gatherings.
Street Food Staple
It is commonly sold by street vendors, prepared fresh on large griddles, making it an accessible and affordable meal option for many.
Celebratory Dish
Malabar Paratha is often prepared for special occasions and family gatherings, showcasing culinary skills and providing a shared experience.
Accompaniment to Curries
It's a versatile accompaniment, particularly well-suited for scooping up rich and flavorful South Indian curries, enhancing the overall dining experience.
Malabar Paratha offers a delightful combination of buttery, flaky textures with a subtle savory taste. The richness of ghee or oil is prominent, balanced by the simple flavor of the dough.
The primary flavors come from the ghee or oil used liberally during the layering and cooking process. The dough, typically made with maida (all-purpose flour), water, and salt, provides a neutral base that allows the buttery richness to shine. Some variations may incorporate eggs or yogurt in the dough for added softness and flavor.
Dough Resting
Allow the dough to rest adequately after kneading and before rolling. This relaxes the gluten, making it easier to stretch and roll into thin layers. A minimum of 30 minutes, and preferably longer, is recommended.
Generous Use of Fat
Don't be shy with the ghee or oil. Applying it liberally between the layers is essential for creating the characteristic flakiness. The fat separates the layers during cooking.
The 'Kneading' Technique
After rolling and layering, gently pat and stretch the paratha before cooking. This further creates the layers and makes it fluffy. Do not use a rolling pin after creating the layers.
Cooking Temperature
Cook on a medium-high heat to ensure the paratha cooks evenly and develops a golden-brown color. Press down gently while cooking to ensure even cooking and puffing.
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