Kerala Parotta

By DK on Nov 14, 2008
Lacha Paratha is to North India what Parotta is to South. The difference is that Parotta is made completely with All purpose Flour (maida) while Lacha/Lachcha paratha makes use of whole wheat flour.Also Parotta is all about using fat to bring out that luscious taste, while lacha paratha does not use that much fat and is more about layers and crispiness. Usually Parotta makes use of rich ingredients - like Eggs, Butter/Ghee/Oil for its preparation. I don't use eggs other than Baking, hence I have avoided the use of it and instead simply made do with fat alone :).It involves technique and a little patience, but once you get it, it seems so easy that you would end up thinking why the heck, did it seem so hard earlier :) The tip is to roll the dough as thin as possible and then after making it into layers - Not to roll it thin. It should still be thick and not rolled thin.
Basic Information
Prep Time: Under 30 min
Cook Time: Under 30 min
Serves: 2 people
Yield: Makes around 6-10 parottas depending on the size and thickness
  • 3 cups Bread Flour ( or All purpose flour/maida)
  • 2 tbsp oil
  • salt to taste

Add all the ingredients together.


Mix well and then add lukewarm water, until the dough starts coming together.


Take some mix of ghee(or butter) and oil in a bowl.Coat your hands with the mixture and then knead the dough well for 5-6 min until the dough gets smooth.


Let it rest for 10min. Divide the dough into small balls and start rolling each ball.


Roll it as thin as possible. It should get almost transparent.


Spread some melted butter/ghee on the surface of the dough and then start pleating.


Once you have pleated it all the way through, it forms into a small rope. Pick up the rope at the ends and give it a little twist in the air – like a skipping rope.


Place it back on the counter and start spiraling it starting from one end till the other end.


Once spiraled, give it a little press.


Now with a rolling pin, slightly roll it into a circle. Don’t press too hard and don’t roll it too thin.


Place it in a skillet and roast it with some ghee/oil.


Once done turn it around and serve hot with a gravy side dish. Vegetable Korma/Kurma goes very well with this.

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24 Responses to “Kerala Parotta”
  1. Chandran

    I made porotta, but it is not smooth as like we brought from hotels. Why it is happens so? In hotels the porotta will have a little rubber band type effect after cooking. but mine was like chappathi. dont have rubber band like effect ( Smooth)after cooking.

    You would have to knead the dough longer. The longer you knead, more the elasticity (or the rubber band effect). The ghee gives it the flakiness. –DK

  2. Can I use wheat flour instead of maida to make parotta? I don’t prefer using maida personally. thanks

    Oh yes, that would make it Lachcha paratha – the North Indian version –DK

  3. Wow, a perfect demo. Have been wondering all these years how these tasty barotta is made. Used to feast on it while studying in Pondicherry!

  4. Mathangi Devi

    if u don’t mind can I add another tip… arrange d parottas and press twice or thrice on d sides. D layers wil get separated.

  5. Yummy..wonderful parotta….it’s nice..

  6. Naveen

    try applying a little more oil before you start pleating your parota

  7. sam

    Has any One made this using bread flour because mine hasnt worked out.The inside layers are not cooked even when I made the parotta very thin towards the rolling bit and when I make it too thin the parotta goes too hard and inside bit is still not cooked.

  8. Divya Kudua

    Despite several trials,I’v never been able to get THAT perfect layered parotta.I follow the same method,but always end up getting a-distant-cousin-of-parotta thingy..:-(

  9. Divya Vikram

    Appa makes perfect parotas! lovely layers!

  10. Usha

    These look very delicious and perfect..loved the step by step pictorial…

  11. Medhaa

    love the way they have come out looks perfect.

  12. kamala

    Perfect Parotas Dhivya..Yesterday only I made this for my Daughter’s Bday..

  13. DK

    HI Raaji

    The only reason that I can think of why it came out without the layers would be the way you spiral the dough. Just make sure you dont spiral the dough one on top of the other. It should be in parallel almost. Like one spiral, the next one should almost begin at the end of the first spiral etc….Try doing it that way and it would work…

    Hope this one helps Raaji “

  14. Supriya

    Beautiful blog DK. I’m enjoying all ur marathon creations, many must-trys here. Glad I browsed thru.

  15. Arundathi

    amazing – you made parottas! :-) i’m eternally in awe!

  16. Madhu

    You have explained it very neately DK, tempting too.

  17. raaji

    Oh god the people in the video looks like some magicians working out with paratha…..i tried it divya but as i started rolling it out it came as a normal one…i couldnt see you know why???

  18. Srivalli

    Thats my most favorite roti!!! I am really curious to know what you are going to make twm..mugalai roti!

  19. Curry Leaf

    Lovely .I too follow the same method as you.But it is difficult.Yours look lovely

  20. Kitchen Flavours

    Wow laccha paratha looks yum, crisp and soft. Thank you for sharing.

  21. Bhawana

    jiyo mere lal :), tum to cha gayi blogs mein. fundu lachha paratha.

  22. SMN

    DK very well shown wth the pic also . they look so expert in all time fav

  23. Lakshmi Venkatesh

    Nice Presentation. My hubby’s favourite. I make them very often.

    My e-mail id is :

  24. Priya

    Laccha paratha looks scrumptious..great work Dk..i have something on my blog for u..pls check it out:

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