HOW TO MAKE THE PERFECT MALABAR PAROTTA | Kerala Paratha Recipe

HOW TO MAKE THE PERFECT MALABAR PAROTTA | Kerala Paratha Recipe | Food with Chetna

Рет қаралды 18,802

Күн бұрын

🔥 Get ready for a culinary journey through the lush flavours of Kerala with my Malabar Parotta recipe!
🌴 In this video, I'll reveal the secrets to making the flakiest, most delicious Kerala Parottas right in your kitchen. 😋 You won't believe how easy it is!
Banitsa - DELICIOUS BANITSA | This is my favourite pastry video | Bulgarian filo veg pie | Food with Chetna
Chetna’s Indian Feast -
UK - amzn.to/3KY00xK
US - bit.ly/3QX989D
🌟 Learn the art of perfect layering and that signature 'swirl' technique. 🌀 Whether you're a cooking enthusiast or a newbie, this step-by-step guide will make you a parotta pro.
👍 If you love authentic Indian cuisine, give this video a thumbs up and share it with your foodie friends! Let's spread the love for Malabar Parottas together. 🌮
#malabarparotta #keralaparotta #VeganFood #bread #chetnamakan #paratha
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Chef Chetna Makan is a winner of the 'Christmas Bake Off 2016' and a former contestant on the Great British Bake Off in 2014.
She has authored 7 cookbooks, including 'The Cardamom Trail,' 'Chai, Chaat & Chutney,' 'Chetna's Healthy Indian,' and 'Chetna's Healthy Indian Vegetarian.'
Cookbooks are available for purchase in stores and online.
CHETNA’S INDIAN FEAST 👇
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Thank you for watching.

Пікірлер: 25

@HasratDisimpan 9 ай бұрын

Oh my... I remember when I was young kid growing up in Malaysia, I was always facinated watching in awe Indian street hawkers just FLIPPING and streching the dough to thin and HUGE giant sheets , you can almost see through, before rolling and cooking it. And yes, they use a lot of oil. We call them "roti canai". It is one of my favorites , eaten with curry.

@Janani_Kannan 9 ай бұрын

I am from South India and Parotta is a huge part of the culture here. Every district in Tamilnadu has a different type of Parotta, like coin parotta, bun parotta, poricha parotta (it is deep fried). Parotta goes really well with a lot of non vegetarian curries (like chicken curries, mutton kulambu etc), but vegetarians eat it with veg kuruma or empty salna and its so good. Chetna if you want to learn the technique of stretching the parotta dough by hand, I suggest you refer to Chef Venkatesh Bhat's video on Parotta. He teaches it very well and he also has shown how to make some amazing side dishes that would go with it. Lovely recipe as always!

@valerieclaresanders 9 ай бұрын

i remember the first time i tried paratha/parotta in london. blew my mind. the way some people feel about good croissants, is how i feel about paratha. 😂 i live in a place now where it is almost impossible to buy non european food and i was reminiscing so hard about paratha literally just yesterday, wondering how they are made and if i could try it. and then you posted this! I'm so excited to try this recipe. 😊 ps. never knew about a difference between paratha/parotta. thank you for teaching me about Indian cultures as well as cooking. your traditional dress is beautiful too.

@lorassorkin 9 ай бұрын

Thanks for the recipe demo, the process always sounds daunting, but i've just got to practice more. Having a visual guide makes it so much more approachable.

@melodysfiresidefarm 9 ай бұрын

I got your Feast book this week! I read cook books like novels and this one is just beautiful to read through! The first thing I’m going to make is your Dal Fry with this bread! Love your food!! Blessing from Texas USA

@EudoxiaBlut 9 ай бұрын

Thank you for keeping it real tho... i think we need that in this world of fast fasion, easy solutions and filters tbh And you still made something cool, maybe a bit more spooky than you had in mind 😉

@gaffarkhan7419 9 ай бұрын

INDIAN ATTIRE IS ALWAYS AMAZING, GLOBALLY SUITS MANY

@sweetysonylall1784 9 ай бұрын

Thanks for sharing ma'am ❤😊

@londaedwardsrau3245 9 ай бұрын

Looks yummy. And your sari (saree?) is stunning!

@pierre6625 9 ай бұрын

Hello Chetna, I watched your Custard Cream Filled Doughnuts a while back. Simply loved the video and mostly the recipe. Well done. Now I have finally found your KZfaq channel again. I love to follow your cooking, you are great at it. Best Regards to you and your crew. By the way the Malabar Parotta look so good. Thank you for sharing. ❤❤

@MintRanch 9 ай бұрын

I ordered two of your ebooks. Can't wait to try the recipes. Thanks.

@FoodwithChetna 8 ай бұрын

yeah

@Alebso 9 ай бұрын

Thanks for the recipe madam. Lovely touching music along the video by the way ❤

@lynnettejohns4733 9 ай бұрын

So very similar to the rotis we grew up with. Butter is spread on the dough, and a mixture of melted butter and oil is used to brush while in the pan. And the folding techniques! Everyone aims for the flakest roti. You have no idea the long discussions, and using paper to show different rolling styles, etc etc. All in the name of the flakiest, most delicious rotis.

@tinawright3950 9 ай бұрын

I just ordered your book. One of my favorite cuisines. I just need to get my husband onboard. Lol

@andrewelliott1939 9 ай бұрын

This is not dissimilar to Malaysian roti canai except that, rather roling into a fan, the chefs would spread out the dough thinly, fold it over and over into a small parcel, and then repeat several times. I found it fascinating to watch the chefs making roti canai which we would then eat with puli kalambu for breakfast.

@aleenaprasannan2146 6 ай бұрын

Parottas were bought to Sri Lanka and popularized by the indentured labourers British employed in the plantations there. A lot of indentured labourers from the same regions were sent to many other British territories like Malaysia and Singapore. So Roti Canai might just be the same thing bought by the same people

@indragill6 9 ай бұрын

Chetna, that is a great video! Thank you. I have a question… can I freeze the parothas? I was thinking I can probably dry roast, freeze, and then fry from the frozen state before serving. What do you think?