Parotta


A Parotta/Kerala porotta/Malabar porotta is a layered flatbread, originating from the Indian subcontinent, made from maida flour, popular in Southern India. It is originated in Kerala and especially in the Malabar region of Kerala. It is a common street food in southern India,especially in Kerala and Tamil Nadu. It is also available in other South Indian states like Karnataka,Maharashtra and the countries of United Arab Emirates, Sri Lanka etc. There are different types of porotta including coin porotta, Malabari porotta, berotta, etc.
Porottas are often available as street food and in restaurants across Tamil Nadu, Kerala, Karnataka, Andhra Pradesh and Telangana. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida flour, egg, 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.
Porottas are frequently eaten with vegetable kurma or chicken, fish, mutton or beef saalna. Chilli parotta and kothu parotta are prepared using parottas.

History

These kind Parotta was originated in Kerala, Malabar region of Kerala and later became popular in Tamil Nadu.

Types of parotta

Gallery

Health impact

Similar to any food product made from Maida, Parotta / Porotta has been deemed unhealthy by some doctors. This has resulted in the introduction and popularization of "atta porotta", which is porotta fully made from atta mostly available only in urban areas.