Monday, October 20, 2008

Kerela Paratha

Crisp from outside and soft from inside that kerela paratha which can be served along with various vegetable dishes, an expert hand is needed in preparing and for bringing the paratha to its real form, so lets get ready for some kerela paratha.


  1. 8 cups white plain flour

  2. 2 eggs , beaten (vegetarians can avoid this)

  3. 1 teaspoon salt
  4. 2-3 tablespoon of sugar

  5. 7 tablespoon butter or ghee, melted

  6. 2 cups water

  7. 2 tablespoon condensed milk (optional)

  8. 1/2 cup ghee or oil for frying


  • Sift flour into a bowl , add eggs, salt , sugar and melted butter.

  • Combine water with condensed milk and add to the mixture. Mix well to make a soft dough.

  • Roll dough into a ball and cover with a damp cloth. Leave to rest for 30 minutes to one hour.

  • After that make dough into small balls. Coat in ghee or oil, cover and leave to rest for a minimum of 30 minutes.

  • Heat an iron pan, coat with oil. Flatten dough balls and stretch the ball as far as possible.

  • Fold edges inward, continue until you have a round shape of 6 inches diameter.

  • This will make it into layers. Fry the roti individually until crisp and golden, adding more ghee or oil as necessary.

  • A good paratha should be crisp outside and very soft inside.