Malabari Parotta (Without egg) | How to make Malabari Parotta (Without egg)

By Aarti Sharma  |  28th Feb 2017  |  
4 from 1 review Rate It!
  • Malabari Parotta (Without egg), How to make Malabari Parotta (Without egg)
Malabari Parotta (Without egg)by Aarti Sharma
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About Malabari Parotta (Without egg) Recipe

Malabari Parotta or Kerala Parotta is a layered flatbread made from refined flour (maida). This is a traditional recipe from Kerala. At some places it is also served at weddings, religious festivals and feasts. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and roasted. This recipe is good for weekend dinner and does not required many ingredients.

Malabari Parotta (Without egg), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Malabari Parotta (Without egg) is just mouth-watering. This amazing recipe is provided by Aarti Sharma. Be it kids or adults, no one can resist this delicious dish. How to make Malabari Parotta (Without egg) is a question which arises in people's mind quite often. So, this simple step by step Malabari Parotta (Without egg) recipe by Aarti Sharma. Malabari Parotta (Without egg) can even be tried by beginners. A few secret ingredients in Malabari Parotta (Without egg) just makes it the way it is served in restaurants. Malabari Parotta (Without egg) can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Malabari Parotta (Without egg).

Malabari Parotta (Without egg)

Ingredients to make Malabari Parotta (Without egg)

  • 2 Cups, Refined flour (maida)
  • 1 tbsp, ghee for dough
  • Melted ghee or oil, as required for making parotta
  • ½ Cup, Milk
  • ½ tsp, sugar
  • Lukewarm water, as required
  • salt to taste

How to make Malabari Parotta (Without egg)

  1. In a mixing bowl put refined flour, 1 tbsp ghee, milk, sugar, salt and sufficient lukewarm water and make a hard dough. Cover it and keep it aside for 15-20 minutes.
  2. Divide the dough into equal portions and roll them into balls.
  3. Apply some oil on the balls and cover it. Keep it aside for another 5-10 minutes.
  4. Spread a little oil or ghee on the table top. Place ball on it and roll it with the help of a rolling pin into thin sheet.
  5. Now apply some ghee or oil on the rolled sheet and dust it with the little refined flour.
  6. Make small pleats and roll into a round ball. Do the same with the remaining balls. Cover it and leave it aside for 5 minutes.
  7. Now take the rested balls and roll like chapatti.
  8. Heat non-sticky tawa and place the rolled chapati on it. Drizzle little ghee or oil and cook it from both sides until lightly brown and crisp.
  9. Serve hot with any sabzi.

Reviews for Malabari Parotta (Without egg) (1)

Preeti Gurung2 years ago

Lovely picture of kerala parotta!

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