Kerala paratha, also known as Malabar Porotta or Parotta, is primarily made from maida (all-purpose flour), enriched with ghee or oil.
Key Ingredients of Kerala Porotta
This flaky, layered flatbread is a staple in South Indian cuisine, particularly popular in Kerala. The dough for Parotta is prepared by mixing maida with water, and sometimes eggs and salt are added. The distinctive layers are achieved through a unique process of flattening the dough into thin sheets, oiling or ghee-ing them, and then folding or rolling them up before coiling and flattening again.
Here's a breakdown of the typical ingredients:
| Ingredient Type | Specific Ingredients | Common Role/Purpose |
|---|---|---|
| Main Ingredients | Maida | The primary flour used, providing the base for the dough. |
| Ghee/Oil | Essential for creating the distinct flaky layers and adding richness to the paratha. | |
| Generally Used | Eggs | Sometimes added to the dough to enhance softness, richness, and golden-brown coloring. |
| Salt | Used for seasoning the dough. | |
| Other (Implied) | Water | Necessary to bind the ingredients and form the dough. |
The Process of Making Kerala Paratha
The creation of Kerala paratha involves a skillful technique that contributes significantly to its texture. The dough is not merely mixed but kneaded until smooth and elastic. It is then often rested to allow the gluten to relax. Following this, small portions are stretched or spun into very thin sheets, typically by hand, before being folded or rolled into a spiral and flattened. This layered structure is what gives the paratha its signature flaky and soft texture after being cooked on a griddle with oil or ghee.
