Parotta

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For the similar North Indian flatbread, see Paratha.

Parotta
Malabar Porotta.jpg
Alternative namesPorotta, Parotta, Malabar porotta
TypeFlatbread , crispy multi layered bread
Place of originIndia
Main ingredientsMaida or Atta, ghee or oil

Parotta or Porotta is a Subcontinental layered Indian flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in the Indian states of Kerala and Tamil Nadu and widely available in other states like Karnataka and Maharashtra and countries like Malaysia, United Arab Emirates and Sri Lanka.

Porottas are often available as street food[1] and in restaurants. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida/wheat flour, 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] It is often served with a meat curry, such as chicken, goat, beef, or lamb.

History

Derived from the Turkic Börek , Parotta originated in the Tamil-populated Jaffna area of Sri Lanka, and the migrant workers from there introduced it as "Veechu Porotta" or "Ceylon Porotta" in coastal Tamil Nadu region of India. It became popular all over Kerala during the late 1970s or the early 1980s. During the 1990s, street hawkers (thattukadas) of Kerala further strengthened its status as a local food, and it came to be known as "Malabar Parotta" after the Malabar region of Kerala.[4]

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)

  • Roti canai, also known as roti parotta

    Roti canai, also known as roti parotta

  • Chilli Parotta served with raita

    Chilli Parotta served with raita

Health impact

Similar to any food product made from Maida (refined flour), Parotta / Porotta has been deemed unhealthy by some doctors.[5] This has resulted in the introduction and popularization of "atta porotta", which is porotta fully made from atta (whole wheat flour) mostly available only in urban areas.

See also

References

  1. ^ Saravanan, T. (18 January 2013). "Flavours from the footpath". Retrieved 22 December 2019.
  2. ^ "Kerala Paratha Recipe".
  3. ^ Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
  4. ^ Oneal (3 April 2021). "The 4 South Indian dishes that have a foreign origin". Moneycontrol. Retrieved 17 August 2022.
  5. ^ Mallady, Shastry V. (12 August 2013). "Parottas loaded with danger, say docs". The Hindu.

External links

Wikimedia Commons has media related to Parotta.

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