Serve the hot, flaky Malabar Parottas stacked on a plate along with Kerala-style curries or stews in separate serving bowls. Alternatively, arrange the parottas slightly overlapping each other on a large serving platter to showcase their delicate, flaky layers. For a fine dining presentation, serve a neatly folded or quartered parotta on a wooden board, accompanied by small bowls of curry, chutney, and pickle for a visually appealing, restaurant-style look.

Pair Malabar Parottas with a spicy Kerala chicken curry or a comforting Malabar veggie stew for a traditional combo. A cooling raita or yoghurt on the side helps balance the richness. For additional side dishes, serve coconut chutney, tomato chutney, pickles (lime, mango, or garlic), or crispy fried shallots for extra flavour and texture.

Garnish the Malabar Parottas with a sprinkle of finely chopped coriander leaves for a pop of freshness and colour. You can also brush them with melted ghee for a glossy finish, top with crispy fried shallots for texture, add toasted coconut flakes for subtle sweetness, or sprinkle white sesame seeds for a slight crunch.