{"id":4040,"date":"2015-02-25T11:44:00","date_gmt":"2015-02-25T11:44:00","guid":{"rendered":""},"modified":"2025-03-06T12:19:55","modified_gmt":"2025-03-06T12:19:55","slug":"parotta-recipe-how-to-make-kerala","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/parotta-recipe-how-to-make-kerala\/","title":{"rendered":"Parotta Recipe – How To Make Kerala Malabar Parotta Without Egg"},"content":{"rendered":"
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\n\"How<\/div>\n
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Every South Indian especially people in Tamilnadu and Kerala loves Parotta. But most of us stay away from eating as well as making parotta at home just by thinking about maida and the quantity of oil used in it.Even Iam a big lover of parotta right from my childhood. Be it Kerala Malabar parotta or Tamil nadu road side parota, I just love it like anything. <\/p>\n<\/div>\n

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Before marriage, my dad used to buy this with salna (The most popular side dish for parotta) at least twice in a month from a small hotel nearby my house. On those days, I never mind about calories, oil etc etc and I was looking lean in spite of eating all these junk stuffs. But now, after marriage the tables turned. I have become much more health conscious & became a picky eater too. Even then I put on so much of weight which is still a mystery. So I keep restricting myself from buying frozen parottas as well as trying at home. <\/div>\n
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My friends and readers who had tried my vegetable salna recipe<\/span><\/a><\/strong><\/span> have asked me several times whether I have a parotta recipe in my blog. Whenever I get a query like this, I really feel bad to say \u201cNo\u201d. So I was thinking to make this parotta post somehow without worrying about oil. But to my rescue, I found this awesome recipe in Asiya\u2019s blog\u201dSamaithu asathalam\u201d.<\/span><\/a><\/strong> I was super excited when she made it with less oil when compared to the other recipes I had come across. Thanks to Asiya omar<\/a><\/strong> for sharing this wonderful recipe with a clear video in Tamil. <\/div>\n
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The best things about this recipe is it is eggless, dough doesn\u2019t need much soaking time. All it needs is just 15 minutes & moreover there is no need to give oil bath to your parotta. Oil is used only for greasing. It comes out super flaky and tastes absolutely soft when eaten hot. It also stays good n soft for an hour. So this recipe is a perfect choice for people who are calorie conscious but craving to eat parotta at home. It is much much better than store bought hydrogenated frozen ones. You can make it easily for weekend breakfast. Give a try and let me know friends.<\/p>\n

With the help of my MIL, I have uploaded a video on \u201cHow to roll parotta\u201d. Hope you all find it useful !<\/p>\n

\n\"Parotta<\/div>\n
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Once you make this parotta successfully, you can try many varieties like kothu parotta, chilli parotta<\/span><\/a><\/strong>, Muttai parotta\/Egg parotta etc. Ok, Lets see how to make this flaky parotta at home.<\/p>\n

Check out the super hit recipe of my blog, vegetable salna<\/a><\/strong> \u2013 The best side dish for parotta !<\/p>\n

\n\"Parotta<\/div>\n
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\nParotta recipe\/Kerala parotta recipe<\/h3>\n

\n\"Parotta How to make kerala parota recipe at home with less oil<\/span> <\/span><\/span><\/p>\n

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\nCuisine:<\/span> Indian<\/span> <\/div>\n
\nCategory:<\/span> Breakfast\/Dinner<\/span> <\/div>\n
\nServes:<\/span> 3 nos<\/span> <\/div>\n
\nPrep time:<\/span> 20 Minutes<\/span> <\/div>\n
\nCook time:<\/span> 3 Minutes<\/span> <\/div>\n
\nTotal time:<\/span> 23 Minutes<\/span> <\/div>\n<\/div>\n
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INGREDIENTS<\/strong> <\/p>\n<\/div>\n

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1 cup = 250 ml<\/p>\n