Kerala Porotta

A parotta, porotta or barotta, is a layered flat bread of Southern India. This is a variant of the North Indian Lacha Paratha. Parottas are usually available as street food [1] and in restaurants across Tamil Nadu, Karnataka, Kerala and the Middle East. It is also served in marriages, religious festivals and feasts. It is prepared with kneading maida, egg, oil or ghee and water. The dough is beaten thin layers and later forming a round bread using these thin layers.[2][3]

Usually, parottas are eaten with vegetable kuruma or chicken, mutton or beef saalna[4] (a spicy curry). Chilli parotta and Kothu Parotta are prepared using parottas.

Types of Parotta

Type Description
Coin Parotta A layered parotta made using Maida, Egg and Cooking Oil
Kerala/Malabar Parotta Same as Coin Parotta. Larger in size. This name is used in Kerala
Veechu Parotta Same as Coin Parotta. Larger in size. This name is used in Tamilnadu
Poricha Parotta The dough is prepared the same way as coin parotta. However, after grilling the parotta in a pan, it is shallow fried in oil
Ceylon Parotta Two layered parotta usually with stuffing in between. Often rectangle in shape

See also

Food portal

References

External links

  • Kerala / Malabar Parotta recipe
  • Parotta making - A video filmed at a Tamil market diner (Dhaba)

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