Parotta

2021-08-30T19:40:53Z

2405:201:F007:805:89C5:26F8:227B:A419:

{{for|the similar North Indian flatbread|Paratha}}
{{more citations needed|date=March 2013}}
{{Use dmy dates|date=December 2019}}
{{Infobox food
|
| alternate_name = Porotta, Parotta, Malabar porotta
| image = File:Malabar Porotta.jpg
| country = [[India ]]
| region = [[Kerala]], [[Tamil Nadu]],
| creator =
| type = [[Flatbread]] , crispy multi layered bread
| served =
| main_ingredient = [[Maida (flour)|Maida]] or [[Atta flour|Atta]], [[ghee]] or oil
| variations =
| calories =
| other =
}}
'''Parotta''' or '''Porotta'' is an [[Subcontinental]] layered [[flatbread]] made from [[maida (flour)|Maida]] or [[atta flour|Atta]], alternatively known as flaky ribbon pancake. It is very common in [[Kerala]], [[Tamil Nadu]] and widely available in other states like [[Karnataka]], [[Maharashtra]] and countries like [[Malaysia]], [[United Arab Emirates]] and [[Sri Lanka]].

Porottas (Parathas) are often available as [[street food]]<ref>{{cite news | title=Flavours from the footpath | url=https://www.thehindu.com/todays-paper/tp-features/tp-metroplus/flavours-from-the-footpath/article4318011.ece | date=18 January 2013 | first=T. | last=Saravanan | access-date=22 December 2019 }}</ref> and in restaurants across [[Kozhikode,Kerala]], [[Tamil Nadu]], [[Karnataka]], [[Andhra Pradesh]] and [[Telangana]]. At 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.<ref>{{cite web | title=Kerala Paratha Recipe | url=http://www.vegrecipesofindia.com/kerala-paratha-kerala-parotta/}}</ref><ref>{{cite book |title=The essential Kerala cookbook |last=Kannampilly |first=Vijayan |year=2003 |publisher=Penguin Books |isbn=0-14-302950-9 |page=179 |url=https://books.google.com/books?id=fxdHAAAAYAAJ&dq=Kerala+Porotta }}</ref>

Porottas/ Parathas are commonly eaten with vegetable kurma/korma, chicken, fish, mutton or beef curry. They are also served stuffed with vegetables such as potatoes or raddish which are then eaten with [[yogurt]] or [[raita]].
Chilli parotta and [[kothu parotta]] are prepared using parottas.

==History==
Parotta have its origins in [[Jaffna]] in [[Sri Lanka]], where [[Tamils|Tamil]] workers brought it to [[Tamilnadu]] as a flatbread, and made its way to [[Malabar Coast|Malabar]], [[Kerala]]. It was transformed into flatbread to flaky layered bread here.<ref> {{cite web |url=https://www.moneycontrol.com/news/opinion/the-4-south-indian-dishes-that-have-a-foreign-origin-6725331.html/amp |title=The 4 South Indian dishes that have a foreign orig |website=moneycontrol.com |type=Opinion}}</ref>

==Types of parotta==
{| class="wikitable" style="text-align:left"
! 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.Poricha parotta is famous in Thoothukudi.
| 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 Tamil Nadu and Sri Lanka 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 porotta, is a delicacy from the state of Kerala.
|-
|}

== Gallery ==
<gallery mode=packed>
Parotta balls prep.jpg|Preparation of balls
Mutton mincing1.jpg|Seasoning of balls
Parotta fluff balls.jpg|Balls ready to be kneaded
Round spiralled ball of dough.jpg| Round spiralled ball of knead dough.
File:Tuticorin-Parotta.jpg|Frying Parotta
An aestheticTandoori Parata.jpg|Tandoori Parota
File:Parotta.jpg|Hot Parottas
Kothu Parotta (Chicken) as served in Tamil Nadu, India.jpg|Kothu Parotta (with Chicken gravy)
Roticanai bukittinggi.jpg|[[Roti canai]], also known as ''roti parotta''
</gallery>

==Health impact==
Similar to any food product made from Maida (refined flour), Parotta / Porotta has been deemed unhealthy by some doctors.<ref>{{cite news |url=https://www.thehindu.com/news/cities/Madurai/parottas-loaded-with-danger-say-docs/article5014841.ece|title=Parottas loaded with danger, say docs|first=Shastry V.|last=Mallady|date=12 August 2013|work=The Hindu}}</ref> 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.

==See also==
{{portal|Food}}
* [[Paratha]]
* [[Pashti]]
* [[Roti prata]]/[[Roti canai]]
* [[List of Indian breads]]
* [[List of Indian dishes]]
* [[List of Nepalese dishes]]

==References==
{{Reflist}}

==External links==
{{commons category|Parotta}}
* [https://www.youtube.com/watch?v=G1sWloVn29s Parotta making - A video filmed at a Tamil market diner (Dhaba)]

{{Indian Dishes}}
{{Indian bread}}
{{Flatbreads}}

[[Category:Flatbreads]]
[[Category:Indian breads]]
[[Category:South Indian cuisine]]
[[Category:Tamil cuisine]]
[[Category:Kerala cuisine]]
[[Category:Karnataka cuisine]]
[[Category:Nepalese cuisine]]
[[Category:Bengali cuisine]]

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Parotta