Parotta

Parotta
Flatbread
Place of origin:
India
Region or state:
South India
Main ingredient(s):
Maida flour, eggs, ghee or oil
Recipes at Wikibooks:
Parotta
Media at Wikimedia Commons:
Parotta

A parotta, porotta or barotta, is a layered flat bread of Kerala^[1] and some parts of Southern India, notably in Tamil Nadu made from Maida flour. This is a variant of the North Indian Lacha Paratha. Parottas are usually available as street food ^[2] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. At some places 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.^[3][4]

Usually, parottas are eaten with vegetable kuruma or chicken, mutton or beef saalna^[5] (a spicy curry). Chilli parotta and Kothu Parotta are prepared using parottas.

Types of Parotta

See also

• Pashti
• Roti canai

References

best parotta from Madurai

External links

• Kerala / Malabar Parotta recipe
• Parotta making - A video filmed at a Tamil market diner (Dhaba)
• Madurai Parotta one of the best

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