Malabar Parotta near me

Malabar Parotta is a type of flaky, layered flatbread that originates from the Indian subcontinent, particularly the Malabar region of Kerala.

Though traditional versions often contain egg, there are also vegetarian versions of Malabar Parotta that omit this ingredient.

No, though they are both types of Indian bread, Malabar Parotta is layered and flaky, while rotis are typically thinner and not layered.

Malabar Parotta is often torn into small pieces and eaten with a curry or gravy. It can also be stuffed with other ingredients to make a kothu parotta.

A typical Malabar Parotta contains about 300-350 calories, but this can vary depending on size and ingredients used.

No, Malabar Parotta is typically made with maida flour, which contains gluten.

Kothu Parotta is a popular South Indian street food dish in which Malabar Parotta is chopped and mixed with a spicy stir-fry of eggs, meat, or vegetables.

Yes, they can be frozen for up to a month if stored properly. Wrap each parotta individually, then put them in a freezer bag or container.

Malabar Parotta is usually made from maida flour (similar to all-purpose flour), eggs, sugar, water and ghee or oil.

Malabar Parotta tends to be flakier with more layers, thanks to a unique technique of rolling and folding the dough.

To make Malabar Parotta at home, you will need maida flour, ghee, sugar, salt and water. The dough is mixed, rolled out, folded into multiple layers, and then cooked on a tava or skillet.

Reheat Malabar Parotta by placing it on a hot skillet for a few seconds on each side, or by using a microwave in short bursts of time to avoid drying out the bread.

Malabar Parotta is traditionally served with a variety of Indian curries and stews, like chicken curry, vegetable korma, or beef fry.

Traditional Malabar Parotta contains egg and dairy, but it can be made vegan by substituting these with vegan ingredients.

Malabar Parotta can be stored in the refrigerator inside a sealed container for up to a week. For longer storage, freeze them with sheets of parchment paper in between each parotta, and they can last up to a month.

You can buy it at Weee! Asian Market, www.sayweee.com.