Kerala wheat parotta or malabar wheat parotta is one of the most popular dish in restaurants across Kerala. Though porotta or parotta is made with maida or all purpose flour; Malabar wheat parotta is made with whole wheat/atta flour. I think, I first tasted wheat parotta at Paragon Hotel here in calicut many many eons ago and now almost all hotels in Malabar serves wheat parotta and sada parotta...ofcourse the health conscious ones always prefer wheat parotta.
Now a days, you can find wheat parotta in Ernakulam and Trivandrum too....but then home cooked parotta speaks for itself and I thought I will share, how I make wheat parotta at home for my kids.
There are different ways to make this parotta; like, I have seen some street vendors adding egg to the wheat flour and then knead, I have seen them using melted dalda/veg shortening instead of oil....but since I make this for my kids and wanted to make it as healthy as possible, I used oil.
A word about the sugar added in this recipe; its the sugar which gives that golden brown spots on the parotta, as sugar caramelize and gives those golden brown colours, so do not skip adding sugar.
Please watch my video tutorial for more tips and tricks.
Side Dishes To Go With Parotta:
Matar Paneer Recipe
Paneer Butter Masala
Restaurant style butter chicken recipe
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