Malabar Paratha is valued for its tender, layered texture and crispy outer shell. Although making this dish requires certain techniques, it can be easily replicated at home to achieve a taste comparable to restaurant quality.
Paratha is a popular element of Indian cuisine, eaten for breakfast, lunch, and dinner. While most households prepare parathas with potato, cabbage, turnip, or cheese, Malabar Latcha Paratha offers a new and interesting variation. This well-known dish originates from South India, specifically Kerala.
To begin cooking, mix flour, salt, and sugar in a large bowl. Then, add an egg and oil. After that, gradually add warm water and knead a soft dough, avoiding excessive stiffness. The dough is then covered with oil and left to rest for at least two hours; this helps it soften and form good layers for the paratha.
After the time has passed, small balls are formed from the dough. Each ball is rolled out as thinly as possible, brushed with oil or ghee. The rolled dough is folded into a long strip and then, while rotating, given a spiral shape. The remaining portions are prepared similarly. These spirals are covered and left for another 15 minutes. After this, each portion is lightly rolled out again to the desired paratha size.
Heat a skillet over medium heat and fry the paratha on both sides until golden and crispy, occasionally brushing it with oil or ghee. When the paratha is ready, gently press it to allow the layers to open up. The finished hot and flaky Malabar Paratha is served with yogurt, raita, marinade, chutney, lentils, or your favorite spicy vegetable dish.