Kerala wheat parotta or malabar wheat parotta is one of the most popular dish in restaurants across Kerala. Though porotta or parotta is made with maida or all purpose flour; Malabar wheat parotta is made with whole wheat/atta flour. I think, I first tasted wheat parotta at Paragon Hotel here in calicut many many eons ago and now almost all hotels in Malabar serves wheat parotta and sada parotta...ofcourse the health conscious ones always prefer wheat parotta.

Now a days, you can find wheat parotta in Ernakulam and Trivandrum too....but then home cooked parotta speaks for itself and I thought I will share, how I make wheat parotta at home for my kids.

There are different ways to make this parotta; like, I have seen some street vendors adding egg to the wheat flour and then knead, I have seen them using melted dalda/veg shortening instead of oil....but since I make this for my kids and wanted to make it as healthy as possible, I used oil.

A word about the sugar added in this recipe; its the sugar which gives that golden brown spots on the parotta, as sugar caramelize and gives those golden brown colours, so do not skip adding sugar.

Please watch my video tutorial for more tips and tricks.

Side Dishes To Go With Parotta:
Matar Paneer Recipe
Paneer Butter Masala
Tofu Manchurian
Restaurant style butter chicken recipe

Kerala Parotta Recipe - How To Make Malabar Wheat Parotta

PREP TIME: 20 mins    |  COOK TIME: 10 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Whole wheat flour: 2 cups
• Sugar: 1 tsp
• Oil as needed
• Water as needed
• salt to taste

  METHOD:

1. Mix 1 tsp oil, sugar, and salt into the wheat flour. Slowly add water and knead it into a dough. Allow it to rest for 5 minutes. Then again knead it with oil greased hands to a smooth and pliable dough. Rest again for another 5 mins.
2. After 5 mins divide into equal sized balls (you will get 6 balls).
3. Grease them with oil and keep for another 5 mins.
4. Sprinkle oil on the counter top and grease the rolling pin. Roll out the dough into a thin sheet the shape does not matter and even small tear also does not matter. Drizzle some oil and spread oil with your hand and then sprinkle some wheat flour on top. Fold it like a paper fan or a saree pleat and then coil it into a round. Keep aside. Repeat the same with the rest and drizzle little oil on top. Allow it to rest for 5 mins.
5. Drizzle little oil on the counter top and place the parotta dough and simply flatten with your hand or with a rolling pin...do not roll out very thin.
6. Heat a tawa and place the rolled out parotta on it, drizzle oil and flip it over and drizzle oil as needed. Once golden brown remove them. Repeat the same with the rest.
7. Gather 3 parottas together and crush it from all four sides, the parotta will soft and crumbly.
8. Serve Malabar wheat parotta with any veg or non veg dish.

NOTES

• Wheat dough does not have the elasticity of maida dough; keep this in mind when rolling and hence, sprinkling wheat flour and drizzling oil is a must.

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