Glimpses Of India – Malabar Parotta

This layered Parotta is from the Malabar region of India (State of Kerala). On a recent visit to India (Ooty), we ate at a small road-side joint and had this amazing fresh-off-the-griddle parottas. The skill required to make these Parottas has been portrayed with so much ease by the gentleman making them.
Enjoy the video.

0 thoughts on “Glimpses Of India – Malabar Parotta

  1. HI
    I am from Afghanistan and i love to make Indian food and i hope someday i can visit there.
    I hope u can answer my question if u want : Where do you live ? :Are you 2 girl sisters? : Are u guys married yet?

  2. hai iam from malabar area u know lot of muslims living in ts area we have our own special dishes ts porata in ter we dont say parata we says porata my grand mom and my mom make in the same way but for our generation tey invented something easy u know same way it will take too much time,but now we r cooking it differentle but tast same,actully ts porata goes realy nice with aloo stew also my kids like tat aloot…

    1. Hi Femi ,

      I have been trying to make these parottas for a while and they don’t turn out soft..they turn crispy.. how is your recipe like? xx

  3. I tired these kerala parotas at home n it turned out good… only difficulty was handling soft dough(bcos i dint want to use lot of oil) or else it was easy to make.

    1. Hi Arun,

      If you haven’t been back in 10 years, you will definitely notice a change (especially in the amount of traffic). The level of change will depend on which part you visit. Some of the more metropolitan cities like Bangalore (Bengaluru), Delhi, Mumbai, etc have the greatest amount of development whereas many of the smaller towns and villages are still the same.

    2. I am from Bengaluru. I think 80% of it has changed but 20% remains the same. Yes, lot more traffic and lot more eateries in the metros. People are more westernized now with dress, culture, drinking, food and in general, outlook towards life. They spend a lot too.
      Every place, every person changes with time. Some for good and some for bad. Same with India too. You should definitely visit and get that experience yourself. You will have a lot to talk about after you trip 🙂

  4. I am with everybody else in wondering in amazement at the talent and skill exhibited by the chef, and hoping that the SMTC version will be out soon!!

  5. Hello Ladies:

    Wow that was awesome. It looks so yummy. Hopefully in the near future you will have the recipe? right. Thanks for sharing the video.

  6. Watching an expert like him cook is mesmerising! Thanks for sharing the video.

    BTW, I watched this video in awe, fell in love with those parathas and at the end ….he crushed them mercilessly 🙁

    Just joking, the crushing part was a bit funny but I enjoyed watching the video. The food looks great!

    I welcome more such videos. Hope you are enjoying your trip and the amazing food!

    1. Hi R,

      Lol…the “crushing” was really funny but it does have a purpose. It opens up all of the flaky layers and makes the parotta extra “melt in your mouth”.

  7. First, I like to say that I have learn lots from your videos and continue to learn how to make this wonderful Indian recipes. Thank you.
    This video is great, always enjoy India. Hope we can have your version of paratha soon.
    I like to ask a question. could you direct me in finding a “Holy Basil Plant” I would like to grow it and use it for medicinal purposes. I live in Houston, TX and I am not sure if it will be the best place to grow this kind of plant. If you have any suggestions on who to buy it from I would appreciate it. I am not sure if I can grow it fron seeds, I don’t have a green tumb,and I am agried I would kill it.
    Again thank you
    Lupe

    1. Lupe,

      The plants you’re talking about are passed along in families. They are also available in International food markets and Indian grocery stores sometimes. I am not really sure what time of year though. I would assume it’s during the spring or summer. Also another place to find them surely is the Indian workship place called Temple. You may want to enquire at the local temple and I am sure you should be able to buy these for nominal donations.

    2. Hi Lupe,

      Since you live in Houston, you may be able to find an Indian grocery store that sells the plant (call ahead to verify). If not, you can grow the plant from seeds. Spring is probably the best time to plant new seeds. Houston weather is pretty good for this type of plant but just in case, you can bring the pot inside for the winter.

  8. Hi Hetal and Anuja,

    Please teach us how to make this paratha. Whenever I make this, it turns out hard and crispy. But I want to make it soft like the guy made. So, please please please show us how to make it.

  9. Ohh..Thats awesome! This guy is indeed a paratha expert.Can imagine the taste!Thanks for uploading he video.Guess the Roomali Rotis are made in a similar way.

  10. Loved the video. Can you show us this recipe please? Marveled at the way he took out such thin parathas from the stack of parathas, without breaking them.

  11. I lived in Dubai for about 12 yrs & I enjoyed almost every week eating these parotta’s I miss’em here in New Zealand.
    Just mouth watering with south Indian curries .yummmm

    1. Hi Gul,
      If u r in Wellington do check out a south indian restaurant called Roti Chennai, they have these Parottas on their menu…nd they have some other awesome stuff as well…:)

  12. I was excited that you guys were gonna make this but was disappointed that you did not 🙁 Anyway, this video is nice and it reminds me of my college times when I used to enjoy these parathas 🙂
    So ladies, when do we expect “your” version of these Malabar parathas? Don’t make us wait too long 😉

  13. hi dear,
    wow really good video,we always love parottas………
    background music tamil songs are too good……..yummy parottas……
    when did u came tamilnadu……….my grandmom also staying in ooty only………which shop is this

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