Malabari Parotta Or Kerala Parotta (without Egg)

Malabari Parotta or Kerala Parotta is a layered flatbread made from refined flour (maida). This is a traditional recipe from Kerala. At some places it is also served at weddings, religious festivals and feasts. The dough is rolled into thin chappates, pleated and again rolled to get thin layered parotta. This recipe is good for weekend dinner and does not required many ingredients.

photo of malabari parotta or kerala parotta (without egg)
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Aarti Sharma's Secret Indian Recipe !

Preparation Time: 
30 minutes
Cooking Time: 
15 minutes


2 Cups, Refined Flour (maida)
1 tbsp, Ghee for dough
Melted Ghee or oil, as required for making parotta
½ Cup, Milk
½ tsp, Sugar
Lukewarm water, as required
Salt to taste
In a mixing bowl put refined flour, 1 tbsp ghee, milk, sugar, salt and sufficient lukewarm water and make a hard dough. Cover it and keep it aside for 15-20 minutes.
Divide the dough into equal portions and roll them into balls.
Apply some oil on the balls and cover it. Keep it aside for another 5-10 minutes.
Spread a little oil or ghee on the table top. Place ball on it and roll it with the help of a rolling pin into thin sheet.
Now apply some ghee or oil on the rolled sheet and dust it with the little refined flour.
Make small pleats and roll into a round ball. Do the same with the remaining balls. Cover it and leave it aside for 5 minutes.
Now take each ball and roll like chapati.
Heat non-sticky tawa and place the rolled chapati on it. Drizzle little ghee or oil and cook it from both sides until lightly brown and crisp.
Serve hot with any sabzi.