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|Place of origin||Punjab|
|Region or state||South India|
|Main ingredients||Maida flour, eggs, ghee or oil|
|Cookbook: Parotta Media: Parotta|
A parotta, porotta or barotta is a layered flatbread made from maida flour, from the culinary tradition of Sri Lanka and parts of Southern India, especially Kerala, as well as Tamil Nadu. The origin lies in the greater Punjab region comprising parts of modern-day North India and Pakistan (see Paratha). Parottas are usually available as street food  and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. 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.
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. 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
|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 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|
|Ceylon Parotta||Two layered parotta usually with stuffing in between. Often rectangle in shape|
|Madurai Parotta||Multi layered parotta, fluffy and soft. Favorite among residents of Madurai|
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