Parotta

Not to be confused with Paratha.

Parotta

Alternative names	Parotta, Porotta, Jaffna Parotta, Ceylon Parotta, Malabar Porotta, Kerala Porotta
Type	Flatbread , crispy multi layered bread
Place of origin	Jaffna, Sri Lanka, South India
Main ingredients	Maida (Flour) or Atta, ghee or oil
Media: Parotta

Parotta or Porotta is a layered flaky flatbread made from Maida or Atta. It is a popular dish in Kerala, Tamil areas of Sri Lanka and other Indian states of South India, and widely available in other countries like Malaysia and the United Arab Emirates. Parotta and beef fry is a well-known combination in Kerala.

Parottas are often available as street food and in restaurants. In some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida/wheat flour, egg (in some recipes), oil or ghee and water. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and pan-fried. It is often served with a meat curry, such as chicken, goat, beef, or lamb.

History

Parotta originated in the kerala -populated malabar area of kerala, which then spread to Southern India through the Sri Lankan Tamil migrant workers who introduced it as "Veeshu Porotta" or " Porotta" in the coastal Tamil Nadu region of India. In Virudhunagar, the porotta is traditionally deep-fried and called Enna (oil) porotta, which is quite differently prepared compared to the veeshu porotta and the Malabar parotta. The so-called Ennai or Poricha parotta is also a famous dish in Tuticorin.

Gallery

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  Round spiralled dough ball which gives Parotta its flaky layers.
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  Hot Parottas
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  Kothu Parotta (with Chicken gravy)
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  Roti canai, also known as roti parotta from Southeast Asia.

See also

• Paratha
• Pashti
• Roti prata/Roti canai
• List of Indian breads
• List of Indian dishes

External links

• Parotta making - A video filmed at a Tamil market diner (Dhaba)