Parotta

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Parotta
Kerala parota with egg curry
TypeFlatbread
Place of originSrilanka
Region or stateSouth India
Main ingredientsMaida flour, eggs, ghee or oil

A parotta, porotta or barotta is a layered flatbread made from maida flour, from the culinary tradition of southern India, especially in Kerala,Tamil Nadu and the neighboring Country Sri Lanka. This bread is completely different from the north Indian paratha, and the preparation style has variations, it has its roots in Sri Lanka. Parotta was introduced to Tamil Nadu by the Sri Lankan workers working in the Tuticorin harbour, from which it spread across the state to neighbouring states. Parottas are usually available as street food [1] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka, Telangana and Andhra Pradesh. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida, 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 roasted.[2][3]

Usually, parottas are eaten with vegetable kurma or chicken, mutton or beef saalna[4] (a spicy curry). Chilli parotta and kothu parotta are prepared using parottas. Maida is kneaded using egg, oil or ghee, and water. The dough is beaten into thin layers and then formed into a round ball.

Types of parotta

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 Similar to Rumali Roti. Very thin parotta. This name is used in Tamil Nadu
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 (famous in Thoothukudi and Virudhunagar)
Ceylon Parotta Two layered parotta usually with stuffing in between. Often rectangle in shape
Madurai Parotta Multi-layered parotta, fluffy and soft. Favourite among residents of Madurai

Gallery

  • Preparation of balls
    Preparation of balls
  • Seasoning of balls
    Seasoning of balls
  • Balls ready to be kneaded
    Balls ready to be kneaded
  • Round spiralled ball of knead dough.
    Round spiralled ball of knead dough.
  • Frying Parotta
    Frying Parotta
  • Tandoori Parota
    Tandoori Parota
  • Hot Parottas
    Hot Parottas
  • Kothu Parotta (with Chicken gravy)
    Kothu Parotta (with Chicken gravy)

Health Impact

Similar to any food product made from Maida (refined flour), Parotta / Malbari Paratha/ Porotta is considered unhealthy by many, including doctors.[5] This has resulted in the introduction and popularization of "atta porotta", which is porotta fully made from atta (whole wheat flour) or has significant usage of atta (while using lesser quantity of maida).

See also

References

  1. ^ "Flavours from the foothpath".
  2. ^ "Kerala Paratha Recipe".
  3. ^ Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
  4. ^ "Chicken Saalna".
  5. ^ http://www.thehindu.com/news/cities/Madurai/parottas-loaded-with-danger-say-docs/article5014841.ece

External links

Wikimedia Commons has media related to Parotta.
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