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 Chettinadu region of Tamil Nadu. It is a common street food in southern India especially in Tamil Nadu & Kerala. 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.

For the similar North Indian flatbread, see Paratha.

Porotta/Kerala porotta
TypeFlatbread , crispy multi layered bread
Place of originIndian subcontinent
Region or stateSouth India (Kerala) Tamil Nadu and Sri Lanka
Main ingredientsMaida flour, eggs, ghee or oil

Porottas are often available as street food[1] 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 (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.[2][3]

Porottas are frequently eaten with beef curry, vegetable kurma, chicken, fish or mutton curry. Chilli parotta and kothu parotta are prepared using parottas.

History

These kind Parotta was originated in Virudhunagar, Chettinadu region of Tamil Nadu.[4]

Types of parotta
Type Description
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.
Madurai Parotta Multi-layered parotta, fluffy and soft. Favourite among residents of Madurai
Bun Parotta Version of madurai parotta made into a bun size bake. Softest of all parotta.
Kothu Parotta Originated in Madurai and popular in Tamilnadu and Srilanka prepared by chopping parotta into small pieces and mixing with egg, chicken, mutton, salna to prepare the dish. Popular Variants are Egg kothu, chicken & mutton kothu, chilli kothu and vegetarian kotu. (Tamil word "Kothu" means "To chop" hence the name Kothu Parotta)
Ceylon Parotta Two layered parotta usually with stuffing in between. Often rectangle in shape
Kerala Parotta Kerala parotta, popularly known as paratha or porotta, is a delicacy from the state of Kerala.
  • Preparation of balls
  • Seasoning of balls
  • Balls ready to be kneaded
  • Round spiralled ball of knead dough.
  • Frying Parotta
  • Tandoori Parota
  • Hot Parottas
  • Kothu Parotta (with Chicken gravy)
  • Roti canai, also known as roti parotta

Health impact

Similar to any food product made from Maida (refined flour), Parotta / Porotta has been deemed unhealthy by some doctors.[5] This has resulted in the introduction and popularization of "atta porotta", which is porotta fully made from atta (whole wheat flour) mostly available only in urban areas.

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See also

References
  1. Saravanan, T. (18 January 2013). "Flavours from the footpath". Retrieved 22 December 2019.
  2. "Kerala Paratha Recipe".
  3. Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
  4. Sengupta, Sushmita (28 February 2018). "Parathas of India: 5 Types Of Parathas From Across The Country You Must Try". NDTV Food.
  5. Mallady, Shastry V. (12 August 2013). "Parottas loaded with danger, say docs" – via www.thehindu.com.
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