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|Place of origin||India|
|Region or state||South India|
|Main ingredient(s)||Maida flour, eggs, ghee or oil|
A parotta, porotta or barotta, is a layered flat bread of Southern India. This is a variant of the North Indian Lacha Paratha. Parottas are usually available as street food  and in restaurants across Kerala, Karnataka, Tamilnadu and the Middle East. It is also served in marriages, religious festivals and feasts. It is prepared with kneading maida, egg, Oil/Ghee and water. The dough is beaten thin layers and later forming a round bread using these thin layers.
Usually, parottas are eaten with vegetable kuruma or chicken, mutton or beef saalna (a spicy curry). Chilli parotta and Kothu Parotta are prepared using parottas.
Types of Parotta 
|Coin Parotta||A layered parotta made using Maida, Egg and Cooking Oil|
|Kerala/Malabar Parotta||Same as Coin Parotta. Larger in size. This name is used in Kerala|
|Veechu Parotta||Same as Coin Parotta. Larger in size. This name is used in Tamilnadu|
|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|
|Ceylon Parotta||Two layered parotta usually with stuffing in between. Often rectangle in shape|
See also