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Parotta

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Parotta
Kerala parota with egg curry
TypeFlatbread
Place of originIndian subcontinent
Region or stateSouth India and Sri Lanka
Main ingredientsMaida flour, eggs, ghee or oil

A parotta, porotta or barotta is a layered flatbread, originating from the Indian subcontinent, made from maida flour, popular in Southern India. It is a common street food in southern India, especially in Kerala, Tamil Nadu and the neighboring country of Sri Lanka. Parotta was introduced from Tamil Nadu to Malaysia by Indian Muslims and Sri Lankan Moor working in the Tuticorin harbour in the 1970s, 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 pan fried. .[2][3]

Roti canai, the original Indian Muslim "Parotta"

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
Roti canai The original Indian dish brought by Indian workers working in Thoothukudi port, original name of Poricha Parotta
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)
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
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
Bun Parotta Softest of all parotta, Melt in the Mouth. Popular in the Erode belt
  • 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) that have been used mainly in the Second World War.

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. ^ Mallady, Shastry V. (12 August 2013). "Parottas loaded with danger, say docs" – via www.thehindu.com.
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