Parotta
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Kerala & Tamil Nadu |
| Details | |
| Main ingredient(s) | Flour |
A Parotta or Barotta, is a delight and common layered flat bread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and and the Middle East (introduced by the South Indians. It is also served in marriage and religious festival and feasts. It is prepared with Maida and Oil/Ghee by beating the mixture into thin layers and later forming a round bread with the thin layers.
Usually, parottas are relished with vegetable kuruma and Onion Rings (in case of Veg restaurants) and chicken, mutton or beef saalna (a spicy sauce in non-vegetarian restaurants). Other variants of the common parottas are Kerala porotta.Chili parotta, Coin parotta, Veechu parotta and Kothu parotta.
Parottas are more popular in the southern part of India. The most relishing parottas are the one that are deep fried. They are very famous in the southern part of Tamil Nadu, especially in Tuticorin, Viruthunagar and Madurai where they served it traditionally in a leaf.
Parottas go well with the normal gravy known as Salna. Chicken dishes and egg dishes are most preferred with parottas.
Contents |
[edit] Kerala parotta
Kerala Porotta, , is a flatbread made with fine maida, eggs and fat. As the name suggests, the recipe is a Kerala variant of the North Indian Paratha.It is prepared using a technique which involves waving and puffing the dough so that the flat bread is formed of many layers. It is then grilled on a Tava or a griddle.[1] Usually served with a curry (vegetarian or non-vegetarian), it is a very common menu item in Kerala. Another common variant is the South Indian Parotta available mainly in Tamil Nadu, which is smaller in diameter compared to the Kerala Porotta.
[edit] Tuticorin parotta
The way of making parottas changes from one place to another. In Tuticorin parotta made is fried, and the parrota becomes crispier. Parotta shops can be found in all main streets of tuticorin.
[edit] Nutrition
As parottas are made of maida, which is a refined flour, and uses a large amount of oil/fat in its preparation. It is not a particularly healthy food.
[edit] References
- ^ Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0143029509. http://books.google.com/books?id=fxdHAAAAYAAJ&dq=Kerala+Porotta.
[edit] External links
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