Malabar Parota Sandwich Recipe

Make dough

In a large bowl combine 2 cups all-purpose flour, 1 tsp salt and 1/2 tsp sugar. Add 2 tbs vegetable oil and mix until crumbly. Gradually add about 3/4 cup warm water and bring the dough together. Knead for 6–8 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.

Divide and roll

After resting, divide the dough into 8 equal golf-ball–sized portions. Lightly oil your hands. On a lightly oiled surface, press each ball flat, then using a rolling pin roll into a very thin circle (about 7–8 inches). Brush the surface lightly with melted ghee/butter.

Create layers

Starting from one edge, fold or roll the thin disc into a tight log (like a swiss roll), then coil the log into a round snail shape. Tuck the end underneath. Let coils rest 10 minutes, then gently flatten each coil with your palm and roll out again into a 6–7 inch round – you will see layers forming.

Cook parotas

Heat a heavy skillet or tawa over medium-high heat. Place a rolled parota on the hot skillet. Cook until small bubbles appear (~30–45 seconds). Flip and drizzle or brush a little oil or ghee on the top. Cook the other side for 30–45 seconds, pressing gently with a spatula to encourage puffing and even browning. Flip again and cook additional 15–20 seconds until golden and cooked through. Keep cooked parotas warm in a container lined with a cloth so they stay soft. Repeat for remaining pieces.

Temper spices

Heat 1 tbs oil in a small frying pan over medium heat. Add 1/2 tsp mustard seeds. When they begin to pop, add 1/2 tsp urad dal (or chana dal) and fry until the dal turns light golden (15–20 seconds). Add chopped curry leaves and remove from immediate heat to prevent burning.

Sauté aromatics

Add the tempering to a skillet set over medium heat. Add 1 finely chopped small onion and sauté for 2–3 minutes until translucent. Add 2 chopped green chilies and 1 tsp grated ginger; sauté another 30–45 seconds until fragrant.

Cook coconut mixture

Add 1 cup grated coconut, 1/4 tsp turmeric, 1/2 tsp red chili powder and 1/2 tsp coriander powder to the skillet. Mix well and cook for 2–3 minutes, stirring continuously so the coconut warms and picks up the spice flavors but does not burn. Season with 3/4 tsp salt and stir in 1 tbs lime juice. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare eggs (optional)

If using eggs, fry or scramble 4 eggs to your liking with a pinch of salt and pepper. Keep warm.

Assemble sandwiches

Split each parota lightly in half (or use two parota layers as top and bottom). Spread about 1 tablespoon green chutney on the inside faces. Spoon 2–3 tablespoons of the spicy coconut-masala filling onto the bottom parota layer. Add egg (one per sandwich if using), a couple of tomato slices, cucumber slices and a light sprinkle of salt and pepper. Top with the second parota layer and press gently.

Toast sandwiches

Heat a skillet over medium heat and spread a little softened butter on the outside of each assembled sandwich. Place the sandwich butter-side down on the skillet and toast for 1–2 minutes until golden, then flip and toast the other side 1–2 minutes so the exterior is crisp and warm, and the filling heated through. Repeat for remaining sandwiches.

Serve

Cut sandwiches in half if desired and serve immediately with extra green chutney or ketchup. These are best eaten hot when the parota layers are flaky and the filling is fragrant.