Coin Parotta - Bijou Bites!

Coin Paratha, also referred to as Malabar Parotta is a delicacy from Karnataka. This layered flaky flatbread is extremely popular street food in south India. Even though Coin parotta image and Laccha paratha look similar, they are quite different in terms of ingredients used. Lachha Paratha is made with equal proportions of wheat flour and all-purpose flour (maida), whereas Coin Parotta is made entirely of all-purpose flour. Additionally, they are much smaller in size as compared to Lachha paratha. Parottas have their own significance in south India and are often enjoyed with a vegetable or hot lentil curry as shown in Parotta image. To make Coin Paratha as shown in the Parotta image below, carefully follow the recipe and steps given below.

Coin Paratha Info:

Prep Time

10 Mins

Cook Time

20 Mins

Total Time

30 Mins





Coin Parotta Ingredients:

  • 4 Malabar Parathas
  • Salt- according to taste
  • Oil- 1/2 cup
  • Water- As required for kneading the flour
  • Spices to taste

For Hot Curry (Side Dish):

  • 2 onions, chopped
  • 1/2 green chilli, chopped
  • 1/4 tsp elaichi powder (green cardamom)
  • 1 tbsp curd or unsweetened yogurt
  • 2 tomatoes, chopped
  • Salt to taste
  • 2 cups milk
  • 1 tsp garam masala
  • Red chilli powder to taste
  • 1/2 tsp soy sauce

Step-by-Step Instructions:

To Prepare Coin Parottas:

  • Take your parottas out on a plate to prepare for the recipe.
  • Using a pizza cutter approximately cut the outer 2 inch radius of the parotta to get a small coin-like shape.
  • Heat and grease the tawa on medium flame with ghee or oil.
  • On medium-high flame, start heating the parathas.
  • Before the parathas start heating, dip a spoon in oil and starting from the centre of the paratha, create a spiral until you reach the outer edge of the paratha. Ensure that the spoon is tightly pressed to make an imprint.
  • As the paratha starts turning crispy, apply 1 teaspoon oil evenly on its surface.
  • When one side cooks better, it will start turning brown, and little patches of being cooked can be noticed. When you notice the patches, flip the parotta.
  • Pour 1 tbsp oil on the partly cooked side and spread it evenly with a brush or spoon.
  • Flip the parotta again once the second side is partly cooked too.
  • Spread a little oil on the second side too.
  • Press the parotta with the help of a spatula so that no part will remain raw.
  • Flip again once the first side is cooked properly. A cooked side will have flakes turned brown and crispy.
  • Now let the other side get cooked too.
  • Once cooked, use a spatula to remove your coin parotta from the Tawa.

Your Coin parotta is now ready! Relish the taste of crispy bread with a hot curry.



To Prepare Hot Curry:

  • Sauté the green chillis and chopped onion properly in hot oil poured in a pan.
  • Add elaichi powder, salt, tomatoes, and red chilli powder.
  • Before turning off the gas, add unsweetened yogurt or curd and mix for 2 minutes.
  • Allow the mixture to cool down.
  • Grind these ingredients to make a thick paste. Keep adding the required quantity of water to form the right consistency.
  • Transfer the paste in a pan and heat it after adding some milk.
  • Add soya sauce and stir the mixture properly.
  • Add garam masala after turning off the gas.

This delicious hot curry is now ready to be served with your coin parottas.