Havelock Coconut Malabar Parotta
Flaky, layered wheat flatbread cooked with coconut oil, a familiar sight at small eateries in Havelock and Port Blair run by Tamil and Malayali settler families.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 320 kcal
Equipment
- •Rolling pin
- •Flat tawa
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 12 g
- carbs
- 48 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 320 kcal
Instructions
- 1
Mix the maida (plain flour), sugar and salt in a large bowl.
- 2
Add lukewarm water little by little. Knead into a soft, slightly sticky dough.
- 3
Coat the dough with a little coconut oil. Knead for 8–10 minutes until stretchy.
- 4
Cover the dough and let it rest for at least 30 minutes.
- 5
Divide into equal balls and roll each very thin. Brush with coconut oil and fold like a fan.
- 6
Coil the folded strip into a spiral round. Let it rest for 10 minutes.
- 7
Roll each coiled ball gently into a flat circle without pressing out the layers.
- 8
Cook on a hot tawa (flat griddle) with coconut oil. Fry both sides until golden and crisp.
- 9
Clap each hot parotta lightly between your hands to open up the flaky layers.
Chef's tips
Resting the dough well and rolling gently helps create distinct flaky layers. Use a generous amount of oil while pleating for the best flakiness.
Ingredient substitutions
- maida → a mix of maida and whole wheat flour for a heartier version
Storage
Best eaten fresh; store cooled parottas in an airtight container for up to a day.
Reheating
Reheat on a hot tawa with a little oil to restore crispness.
Common mistakes to avoid
- •Pressing too hard while rolling at the end, which squashes the layers together.
Serving suggestions
Cooked Havelock Coconut Malabar Parotta?
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