Sunday, September 25, 2011

Kerala Poratta with Beef Varattiyathu

Porattas are the most unhealthy food that you get in any restaurant in Kerala. Still it is hard to find someone who doesn't like this soft, fluffy, layered bread. I am pretty sure that anyone would have had this the most from the college canteens – Don't you guys agree?  Be it for breakfast, lunch, evening snack or dinner, it doesn’t matter what the curry is; this is always welcome.

In restaurants they use dalda instead of oil to get well layered fluffy parottas. I did not have that in my pantry and went with a mixture of ghee and canola oil. You need lots of energy to knead the dough as it really matters when it comes to the softness. Also in order to stretch the dough to the maximum during people kind of wave it in air on to the board(veeshi adikkuka). I did not have practice and did not know to do that, so used my rolling pin to stretch. You can see videos in youtube and try practicing it.

Parotta n Beef 11

Ingredients – Parotta (Yields – 10 - 12 small parottas):

Maida/All Purpose Flour --   4 cups
Egg                     --   1 large
Milk                    --   1 cup
Salt                     --   To taste
Oil                       --   ¾ cup  (¼ + ½) – I used equal amounts of ghee and canola oil.

Preparation of the parotta:

Take the flour in a large mixing bowl. Add salt. Mix the egg and milk and beat well.

Make a small hole in the center of the flour and pour in the egg - milk mix.

Mix softly to get crumbles.Make sure almost all the flour is wet. Now add the ¼ cup oil in divided portions and knead the dough well. It is easy to knead on a clean flat surface. The dough needs to be kneaded well, say for around 10 - 15 minutes with maximum pressure to get a smooth and soft dough.

Cover and keep the dough with a wet cloth, and let it stand for 4 -5  hrs.

Parotta n Beef 1

Grease your palms well and knead the dough once again for a minute or two. Make equal size balls out of it.

Apply oil liberally on a board and now roll the balls into its maximum stretch. Make sure not to tear a lot. Small holes are bound to appear and is acceptable for beginners like me.

Take 1 tsp of oil and apply it on the flattened dough. Make pleats as shown and then coil. This is done to make layers.

Roll it again into small circles using your palm, greased well(needs lots of pressure) OR you can use the rolling pin.

Fry it on a tawa on medium flame, applying oil on both sides. Once cooked keep it on a dry towel. When 3 -4 are done, pile it up, cover the parottas with the towel an beat from the sides. This helps to separate the layers.

Parotta n Beef 2

Enjoy with the beef varattiyathu. I love to have this with chicken curry or beef roast or vegetable kurma or kadala curry or green peas... the list is never ending J

Ingredients – Beef (Yields – 2 –3 servings):

Beef                                --    ½ kg
Ginger                           --   2 tbsp minced/finely chopped
Garlic                            --   3 tbsp minced/finely chopped
Green Chillies            --   4
Red/Pearl Onions   --    1 cup, finely chopped
Coconut slices/Thengakothu -- ½ cup
Curry Leaves            --   2 springs
Turmeric Powder   --   ½ tsp
Chilly Powder          --   1½ tsp
Coriander Powder --   2 tbsp
Salt                               --   to taste
Coconut oil               --   2 tbsp

For Masala powder: (Can be substituted with 2 - 2½ tbsp of Eastern Meat Masala)

Fennel Seeds           --   1½ tbsp
Whole Pepper         --   ½ tbsp
Cinnamon Sticks   --   2 to 3 - 1 inch sticks
Cardamom              --   2
Cloves                        --  2
Mace                          --  1 – I omitted this as I did not have it in stock; but try not to :)

Parotta n Beef 3

Preparation of Beef Varattiyathu:

Grind  the ingredients for the masala into fine powder.  Keep ½ tsp of masala aside.

Cut and clean the beef, preferably wash it 6 – 7 times. I also use a tsp of vinegar during my 3rd or 4th wash and then rinse it thoroughly.

Make a marinade with the rest of the masala, 1 tbsp of ginger, 2 tbsp of garlic, ¼ tsp turmeric powder and salt. Apply it thoroughly on the cleaned beef  and keep it aside for half an hour. Pressure cook without adding any water until the beef is completely cooked. It takes around 4 – 5 whistles in my pressure cooker.

Parotta n Beef 5   Parotta n Beef 6

Heat oil in a pan and add the slit green chillies, remaining ginger and garlic and saute until the raw smell starts leaving. Add the finely chopped pearl onions and saute until they turn slightly golden, on a medium- low flame. Add the remaining turmeric powder, chilly powder and coriander powder and let the raw smell go off. Make sure you do not burn the powders.

Parotta n Beef 4   Parotta n Beef 7

Now add the curry leaves and the coconut pieces and fry well. Then add the cooked beef and mix well with the onion masala. Let it boil and the water in the meat dry  slightly.

When the gravy/onions start sticking on to the meat, add the reserved ½tsp of masala and fry well until you get a dark brown colour. Make sure you keep on sautéing the beef at this stage.

Parotta n Beef 10

Add more curry leaves for a good aroma and flavor and mix well. Switch off the flame and close the pan with a lid to lock the aroma. Serve hot with the parottas. This goes well with appam, puttu, any Indian breads or even with simply steamed rice.

Parotta n Beef 8

Does this really pair with a black label ??? I have never tried – But so says my sweet heart !!!!!!!!!!!!!


Parotta n Beef 9


  1. I simply love the way to have shown it step by step. and talking about the combination of porotta and beef, one of my fav which i will never say NO!!! :)

  2. last week i missed one cookery show and heard that it was showing how to make poratta . Now so happy to see it in ur blog !!!!

  3. perfect poratta...nicely explained pictures!!!

  4. Perfect porotta...Ingane kothipikkanooooooo dear...

  5. nice combo....this is one of my fav...i ve this atleast once in a week!!
    hey ur presentation i wld say is marvellous!!

  6. Parotta looks superb..would love 2 eat it wid some veg kurma

  7. u have no idea how much im craving this right now..drooooool

  8. Both looks absolutely inviting,droolworthy and super tempting..

  9. Just mouthwatering...looks so tempting and delicious!

  10. adipoli parotta n beef vattichathu..mouthwatering,Nitha!

  11. Adipoli combo. Porottas look so perfect!

  12. Adipoli combo..makes me hungry..perfectly done

  13. hope all is well
    delicious combination one of our favourite

  14. MIDUKKI..MIDU MIDUKKI...Njan enetingu vanne ullu, ekadesham oru 30 minutes ayte ee pics nokki vellam erakki erikanu..engan epoyal njan aduthu thanne angotteku etheum ketto Nithaaa....

  15. Yummy Beef fry and Parotta,perfect match for dinner.Luv it.Following U.

  16. Entammo..hats off to u ketoo..Paoraotta undakan nalla menakedanenu ariyam..athu undakiyal ethra nannayi kittanum padanu,but u did a grt job.And this is a super combination..I too used to have the same combi during my hostel days :)

  17. Wow.. your parotta looks fantastic.. never added eggs.. will try this soon..

  18. I would love this meal any day....These porottas i make but the beef curry is never made at home..have only had it at a friend's place.

  19. i want that right now...yummy and awesome....

  20. wow so perfectly made parathas. thats a great combination for sure.

  21. parotta looks so perfect.... wud love it with a veg curry :)

  22. OMG gal totally in love with this parotta..great post!!

  23. Hats off to the effort! looks so flaky and perfect,love it! Good job!

  24. Lovely blog you have here! This post has me hooked already :)

  25. I'm so loving and missing this parotta. So what if it is unhealthy it is truly lip smacking with salna.

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  26. adipoli poratta and beef varattiyathu awesome.

  27. That parrota looks picture perfect. Would love some with a bowl of nice spicy mutton curry :) Bliss..! Love the site. Am following you.

  28. Mouth watering parrota looks great, I have to try this.

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  29. i like your food pictures and want to invite you to try out it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  30. Wow looks like a lot of effort but the end result looks AMAZING!!! Love the step by step pic..Great job <3

  31. Hi, just came across your blog and wanted to say you do a fantastic job of both photographing the food to look very tasty, as well as describing the recipes and steps to execute.

    Growing up in a Kerala household, I remember watching my mother repeatedly wash her beef cubes, as you describe. Growing up in the States, though, washing beef is unheard of, and is usually expected to ruin the natural meaty flavor. Most experts also agree that there's no need to wash beef as long as it's cooked to the appropriate temperature to kill any possible bacteria. Do you have any insight on why Indians have always washed their beef with water/vinegar before cooking?