Kerala Style Whole-wheat Porotta

Recipe by
Total Time:
2.5 hours
Rated : 5 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Bread Recipes. You may also want to try Healthy Sandwich with Mint and Coriander Chutney, Best Roti jala, Easy Paratha pizza

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  • 1.5 cups - whole Wheat flour (gehun ka atta)
  • 1/2 tsp - salt
  • 2 tsp - oil
  • 1 egg, beaten well
  • 85-100 ml - water
  • 1 tbsp - Curd
  • 8 tsp - Ghee / oil

How to Make Kerala Style Whole-wheat Porotta

  • In a wide bowl, combine the whole wheat flour, beaten egg, curd, oil and salt and knead into soft and smooth dough with 85-100 ml water.
  • Cover and keep in an air tight container (or cover the dough with wet towel) for 1 hour.
  • Divide the dough into 6 equal parts.
  • Use a little flour to roll each portion into a circle of approximately 6-7 inches in diameter.
  • Dust off any excess dry flour. Apply a little oil / ghee on top of the rolled roti.
  • Gather the roti into concertina folds as you would in the making of a paper fan.
  • Roll the gathered roti into a circle to resemble a scroll (like Swiss roll).
  • Apply a little oil on top and keep in an airtight container (or cover with a wet towel) for half an hour.
  • Use a little flour to roll each portion into a circle of about 4-5 inches in diameter.
  • Heat a flat frying pan or griddle. Reduce heat to medium and cook each porotta for about 5-6 minutes till golden brown on both sides. Apply oil / ghee during frying.
  • Once cooked, stack all the porottas together and bang the stack slightly with both hands on either side. The flakiness will be more pronounced.
  • Serve with chicken curry / vegetable korma or any North Indian gravy dish.
  • Recipe Courtesy: Niya's World