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Parotta
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| Alternative names | Porotta, Parotta, Malabar porotta |
|---|---|
| Type | Flatbread , crispy multi layered bread |
| Place of origin | India |
| Region or state | Kerala, Tamil Nadu, |
| Main ingredients | Maida or Atta, ghee or oil |
'Parotta or Porotta is an Subcontinental layered flatbread made from Maida or 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[1] 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.[2][3]
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[edit]
Parotta have its origins in Jaffna in Sri Lanka, where Tamil workers brought it to Tamilnadu as a flatbread, and made its way to Malabar, Kerala. It was transformed into flatbread to flaky layered bread here.[4]
Types of parotta[edit]
| 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[edit]
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
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Health impact[edit]
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.
See also[edit]
- Paratha
- Pashti
- Roti prata/Roti canai
- List of Indian breads
- List of Indian dishes
- List of Nepalese dishes
References[edit]
- ↑ Saravanan, T. (18 January 2013). "Flavours from the footpath". Retrieved 22 December 2019.
- ↑ "Kerala Paratha Recipe".
- ↑ Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
- ↑ "The 4 South Indian dishes that have a foreign orig". moneycontrol.com (Opinion).
- ↑ Mallady, Shastry V. (12 August 2013). "Parottas loaded with danger, say docs". The Hindu.
External links[edit]
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