Kerala Parotta is a fluffy layered tasty flatbread made from Maida or Atta, also termed a ‘flaky textured ribbon pancake’. This is a very popular dish commonly available in Kerala and other regions in India. This is a yummy favorite sold by street vendors and the dish is usually cherished with a spicy chicken, beef or mutton curry. Kerala Paratha is the flatbread I crave the most. Any time of the day I long for it. Hot fluffy Kerala Parotta is something that should never be missed. I prepare Kerala Parotta during weekends when my family is together. We usually cherish it with any vegetarian or non-vegetarian dish. Specified quantity of maida, wheat flour, egg and other ingredients is mixed gently to prepare soft dough. Cover the dough with wet cloth and leave aside for 4 hours. The raised dough is kneaded once again to make it soft. Pluck small balls from the dough, roll out and make pleats to get layering. The pleated rounds are again rolled out as chappathis and cooked in medium flame.
It is kneading that makes Kerala Paratha soft and flaky. The multiple layers of twisted and folded layers of Kerala Parotta is indeed a typical sight that you will love. Both the young as well as the elderly love the dish. Kids love these flaky parottas so much that they do not require any side dish at all. You can see them munching on these Parottas in pure delight. I personally prefer wheat based Parottas for my diet. I am very conscious of my diet and prefer to stick on to healthy foods. Nowadays you get frozen Kerala Paratha from store that makes work easier. But I prefer preparing these parottas from scratch because home made ones taste much better. You can discover a well detailed Kerala Parotta here.