Kerala paratha / Malabar paratha, there is very little difference between Kerala paratha and North Indian lachha paratha. Moreover, Malabar Parottas or Kerala Parathas are a street food originating from the Malabar region along the coast of Southern India. Some secrets can’t always remain hidden, and this bread has made its way all over the country and the world. However, this flaky, crispy, and crumbly nature of this paratha makes it a favorite among all age-groups.
What is a difference between lachcha paratha and Kerala/ Malabar paratha :
But the only difference between the two is that Malabar paratha (parotta) is made completely with maida, whereas lachha paratha is traditionally made with whole wheat flour or atta. The dough of whole wheat flour is rotated in the form of rings and then each layer is brushed with oil. This dish depends totally on using the right technique to get the perfect thin layers.
To Make Lachcha Paratha:
To make the lachha paratha technique is almost the same as Malabar paratha just replace flour. Instead of maida or all-purpose flour use, wheat flour for Lachcha paratha. I had explained with the pictorial recipe and video recipe to hao to make Malabar paratha. just follow steps and you will able to make mouthwatering Malabar paratha from scratch.
In my previous posts, i had posted other paratha recipes also like
In fact,I would like you to visit few more such recipes like
Finally, Just follow this step by step recipe and I am sure success will bring big broad smile on your face ..enjoy !!!
Maida – 4 cups (plain flour or all purpose flour)
Sugar – 1 tsp
Baking soda – 1 tsp
Oil – 1/3 cup to 1/2 cup, approx
Water as required
Salt to taste
- For Making Paste:
Oil – 1/2 cup
All Purpose Flour / Maida – 1/2 cup
- In a bowl, add maida,soda, salt and sugar and mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough.
- Cover the dough with a lid and allow to rest for at least 2 to 3 hours.
- Grease your work surface and your hands with oil and pinch dough to make
smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
- Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can.
- Make a paste by mixing flour and oil together to mix it well to make a flowing paste.
- Spread flour paste on it. The shape is really not important. Using a sharp knife, cut the circle into thin stripes.
- Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of the other thick rotis and keep the rosettes greased at all times. Allow resting for 10 min. (covered).
- On the greased work surface, place each rosette and roll into a thick paranthas,
smearing oil as your roll out. Ensure the paranthas are well greased.
- Heat a Tawa/griddle on high flame. Once the tawa heats up, place the thick parotta on the Tawa.
- cook on both sides till golden brown on medium-high flame. Drizzle oil as your roast them on the hot Tawa / griddle.
- Prepare paranthas with rest of the rosettes in a similar fashion. Now take each parathas, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parantha.
- Repeat this action with all the roasted paranthas. Serve parantha hot with any Salan or vegetable of your choice.
If you want perfect results grease parantha at every stage … From rolling balls to making pleats at every stage, it should be generously greased. And after every stage try to rest it for around 2-3 min …for this particular parantha maida or refined flour is recommended but if you want you can add wheat flour, add half wheat and half refined flour instead. You will not get perfect texture but similar to that.