Parotta
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(Redirected from Kerala porotta)
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This article needs additional citations for verification. (March 2013) |
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | South India |
| Details | |
| Type | Flatbread |
| 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 [1] 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.[2][3]
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.
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Types of Parotta [edit]
| Type | Description |
|---|---|
| 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 |
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Traditional South Indian Parotta In Making
See also [edit]
References [edit]
- ^ "Flavours from the foothpath".
- ^ "Some Parotta Facts".
- ^ Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
External links [edit]
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