Soft Kerala Paratha Recipe

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Kerala paratha is a popular Indian bread. The Kerala paratha or parotta is similar to the North-Indian lachha paratha. The only difference between the two parathas is that Kerala paratha is made with maida (all purpose flour) whereas laccha paratha is most commonly made with wheat flour.

The dough of Kerala paratha is really soft and must be kneaded properly. In Kerala, the paratha is traditionally kneaded for around an hour to make it soft and smooth. The texture of Kerala paratha dough is similar to that of a pastry. The Kerala parathas are soft and can be teamed up with chutney or chicken. Check out the recipe.

Kerala paratha recipe for breakfast:

Serves: 3
Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients

• Maida- 1 cup
• Salt- ½ tsp
• Ajwain (carom seeds)- ½ tsp
• Ghee- 3tbsp
• Water- 2 cups

Procedure

• Filter and strain the maida in a strainer.
• Add salt, ajwain and 3 teaspoon ghee in maida.
• With the help of warm water, knead a soft dough. Knead rigorously for 20-25 minutes.
• When the dough becomes soft and smooth, cover with a damp cloth piece and keep aside for 30-45 minutes.
• After 30-45 minutes, knead the dough with greased palms and divide into equal portions.
• Heat a tawa (griddle).
• Roll the divided portions into a paratha with a rolling pin. Now pour 1 tablespoon ghee and spread on the rolled paratha.
• Now fold the paratha into a half and then slowly roll into a ball.
• Spread the paratha gently with your fingertips and then place on the hot tawa. Grease with ghee till both the sides cook and turn golden brown.
• Repeat the same procedure with the remaining dough.

Kerala parathas are ready to eat. Serve this crisp and filling breakfast hot.