Dreaming of Kerala tea shop malabar paratha—those endless flaky layers peeling off into soft, ghee-kissed bites? This kerala paratha recipe delivers perfect malabar paratha right from your kitchen counter, using everyday ingredients and foolproof steps honed from family South Indian cooking sessions. No restaurant tricks, just home-style results that pair beautifully with thalassery curry or simple dal.
What sets perfect malabar paratha apart? Maida dough rested long for stretch, oil-trapped pleats that crisp on the tawa, and a final clap for separation—unlike denser North Indian versions. Years of trial (and torn dough) taught this balanced method works every time, even for first-timers.
Ingredients (Makes 8 Perfect Parathas)
- 3 cups maida (all-purpose flour) – fine for tenderness
- 1 tsp salt
- 1 tbsp sugar – aids perfect browning
- ¾ cup lukewarm water (or half milk for softness)
- 2 tbsp oil (dough stage)
- ⅓ cup ghee/oil (layering + cooking)
Home pro tip: Room-temp ghee melts evenly for superior layers.
Step-by-Step Kerala Paratha Recipe
1. Mix and Knead Dough (10 minutes + 90 minutes rest)
Whisk maida, salt, sugar in a deep bowl. Rub oil through till breadcrumb texture. Add lukewarm water bit by bit, kneading 8-10 mins to silky-soft dough (slightly sticky, passes windowpane test). Grease well, cover with damp cloth, rest 90 mins at room temp. This builds the elasticity for paper-thin rolls without breaks.
2. Form Oiled Balls (5 mins + 20 mins rest)
Deflate dough gently, portion into 8 smooth balls. Dip each in oil bowl, coating thickly. Cover loosely, rest 20 mins. Oil coating keeps surfaces pliable for flawless pleating ahead.
3. Roll, Pleat, and Spiral (Per Ball: 3 mins)
Oil work surface generously. Pat one ball flat, roll to 12-inch translucent circle. Brush 1 tsp ghee/oil edge-to-edge. Fold accordion pleats (¾ cm wide) into firm strip. Stretch strip lightly, roll from one end into neat spiral (pinwheel shape), sealing end below. Repeat; oil tops, rest 15 mins.
4. Cook to Perfection (Per Paratha: 3-4 mins)
Pre heat tawa medium-high. Press spiral gently outward to 6-7 inch disc with oiled fingers (avoid rolling pin). Place on tawa, spoon 1 tsp ghee around rim. Cook 1-2 mins till underside puffs with golden dots. Flip, ghee again, press lightly all over for even crisp. Total cook: golden both sides. Remove, clap briskly between palms to fluff layers. Stack in towel-lined plate to stay supple.
Enjoy hot with vegetable korma or egg roast. Fridge extras up to 2 days; re-tawa crisp.
Tips for Flawless Home Malabar Paratha
- Dough stiff? Knead in 1 tsp water; too slack, dust minimal maida.
- Layers fusing? Hotter tawa + immediate clapping.
- Healthier: 60% maida + 40% whole wheat—still pulls apart nicely.
- No tears: Always oil hands/surface during shaping.
- Make-ahead: Rest dough overnight fridge for peak tenderness.
Turned skeptics into fans at my last dinner—your perfect stack incoming!
Malabar Paratha Quick Comparison
| Feature | Malabar Paratha | Lachha Paratha |
| Flour | Maida (airy flakes) | Atta (chewy) |
| Layers | Oil pleating | Ghee folding |
| Origin | Kerala coast | North India |
| Texture | Soft-crisp | Dense-layered |
Nutrition (Per Paratha)
| Nutrient | Amount |
| Calories | 270 |
| Carbs | 37g |
| Fat | 11g |
| Protein | 5g |
FAQs
Is kerala paratha the same as Malabar paratha?
Yes—malabar paratha names the flaky layered flatbread from Kerala’s Malabar region; kerala paratha is the general term.
Key to perfect Malabar paratha layers at home?
Multiple oil rests + thin pleated spirals that steam-separate on medium-high tawa.
Can I use whole wheat for malabar paratha recipe?
Yes, half-substitute for fiber boost, but expect chewier texture vs classic airy maida.
Why clap malabar paratha after cooking?
Separates fused layers by force, mimicking street-vendor fluff without sogginess.
