Malabar King

Malabar King is a frozen bread label named after the Malabar coast of northern Kerala, where the parotta is the bread of every roadside hotel and tea shop. Its parottas are made in India and the front of the pack says 100% natural. The parotta is made from maida dough stretched paper thin, coiled and flattened again, so it cooks into dozens of soft layers.

The Malabar King range sits in our frozen porotta and veechu roti collection, part of frozen parathas and breads. It is focused on one thing, the classic Malabar parotta, sold in a small pack for a couple of meals and a family pack for a full household or a weekend gathering. The parottas are microwavable and cook from frozen with no defrosting.

In Kerala, parotta and beef fry is the late night pairing, and the same bread goes with chicken stew, egg roast, kadala curry and mutton chukka. In Tamil Nadu it comes with a thin salna for dipping, and in Sri Lankan homes it is torn up for a quick kothu. Cook each parotta in a hot pan until spotted gold, then stack two or three and clap them between your palms to open the layers, the way it is done at a parotta stall.

Keep the bag sealed in the freezer and lift out only what you need, as frost makes the layers stick together. For a chopped version ready to fry, see frozen kothu rotti, and for North Indian layered breads compare frozen parathas.