Kerala Style Whole-wheat Porotta

Recipe by
Total Time:
2.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Difficulty: Hard

Kerala Style Whole Wheat Parotta can be had with just about anything – dal, curry, pickle, masala curds, and what not.

For making the Kerala Style Whole Wheat Parotta, combine salt, oil, curd, beaten egg, and whole wheat flour, and knead it into a very smooth and soft dough, while adding 85-100 ml of water as well. Cover this dough with a lid for at least 1 hour before dividing into six equal parts. Using a little dry flour then, roll out each portion into a circle and dust off any excess dry flour.

Next, apply a little bit of oil on the rolled roti before gathering the roti into concertina folds, much like a paper fan. Next, you need to roll the gathered roti into a circle to resemble a Swiss roll. You need to apply a little oil on the surface again and cover it with a wet towel (or keep in an airtight container) for 30 minutes.

Now, roll out the roti again and cook each parotta on medium heat for about 6-7 minutes until the parotta is golden brown on both sides. Stack all cooked parottas and bang the stack slightly to pronounce the flakiness. Enjoy!

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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Ingredients

  • 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

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