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Parotta, porotta or barotta, is a layered flat bread of Kerala and some parts of Southern India, notably in Tamil Nadu made from Maida flour. This is a variant of the North Indian Lacha 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, 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.

Types of Parotta

Coin Parott is 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 is Same as Coin Parotta. Larger in size. This name is used in Tamil Nadu.
Poricha Parotta is 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 is 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.

Read More at Wikipedia.
Recipe for Parotta See Here and Here.

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