How to Prepare Kerala Porotta Using Whole Wheat Flour

Kerala Porotta, a popular flatbread in the state of Kerala, India, is a delightful treat that can be enjoyed guilt-free with its whole wheat variation. This versatile recipe not only satisfies your cravings but also offers a healthier alternative to traditional parottas. Made primarily with whole wheat flour, this healthy and delicious bread is perfect for pairing with Kadale Curry or Egg Curry. Let's dive into the simple yet effective steps to make Kerala Style Whole Wheat Parotta.

Ingredients

2 cups Whole Wheat Flour 1 tablespoon Ghee for the dough 1/2 cup Milk 1/2 teaspoon Sugar Water - Lukewarm as required Ghee or Oil - Melted or for greasing Salt - to taste

Steps to Make Kerala Style Whole Wheat Parotta

In a mixing bowl, combine the whole wheat flour, 1 tablespoon of ghee, milk, sugar, and salt. Add lukewarm water to form a hard dough. This process ensures that the dough has the right consistency to knead and roll effectively. The amount of water required can vary, so adjust accordingly.

Cover the dough with a damp cloth and let it rest for 15-20 minutes. This resting period allows the gluten in the dough to relax, making it easier to roll and shape.

Divide the dough into equal portions, shape them into balls, and apply oil or ghee on the surface of each ball to prevent sticking. Cover the balls and let them sit for an additional 5-10 minutes. This step adds a thin layer of oil, making the dough easily workable without excessive stretching.

Flour your working surface and place a dough ball on it. Roll the ball into a thin sheet using a rolling pin. This rolling process is crucial, as it helps create the distinctive flaky texture of the parotta. If the dough becomes too dry during rolling, you can sprinkle a little water to moisten it.

Dust the rolled sheet lightly with refined flour to prevent it from sticking. Now, make small pleats along the edges of the sheet. This technique adds an extra crunch and texture to the parotta. After pleating, roll the sheet into a round ball. Repeat this process with the remaining dough balls.

Cover the rolled parottas and let them sit for another 5 minutes. This rest gives the dough a break and helps in maintaining its shape during the final rolling.

Heat a non-stick tawa (griddle) over medium heat. Place one rolled parotta on the griddle and drizzle a little ghee or oil to prevent it from sticking. Cook the parotta on the first side until it is lightly brown and crisp, then turn it over and cook the other side in the same manner.

Serve the Kerala Style Whole Wheat Parotta with Kappa stew or Kerala Kadala Curry (Spicy Chickpeas in Coconut Curry) for a wholesome and satisfying meal. Enjoy your homemade, healthy, and delicious parotta!

Kerala Porotta not only offers a healthier alternative to traditional parotta but also a delightful taste that is perfect for any occasion. Its flaky texture and multiple layers make it a favorite among people in Kerala, and now you can enjoy it in the comfort of your own home. Experiment with different fillings and garnishes to customize your parotta and make it a unique part of your dining experience.