Parotta

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Parotta
Malabar Porotta.jpg
Alternative namesParotta, Porotta, Jaffna Parotta, Ceylon Parotta, Malabar Porotta, Kerala Porotta
Type Flatbread , crispy multi layered bread
Place of origin Jaffna, Sri Lanka, South India
Main ingredients Maida (Flour) or Atta, ghee or oil

Parotta or Porotta is a layered flaky flatbread made from Maida or Atta originating in Kerala, India [1] . Outside Kerala, it's popular in other parts of Southern India, Tamil areas of Sri Lanka, and widely available in countries like Malaysia and the United Arab Emirates.

Contents

Parottas are often available as street food [2] and in restaurants. In some places it is also served at weddings, religious festivals and feasts.

History

Parotta originated in the Malabar Coast of Kerala, which then spread to Southern India through the Sri Lankan Tamil migrant workers who introduced it as "Veechu Porotta" or " Porotta" in the coastal Tamil Nadu region of India. Veechu porotta is basically a more flattened version of a normal porotta and it doesn't have layers. In Virudhunagar, the porotta is traditionally deep-fried and called Enna (oil) porotta, which is quite differently prepared compared to the veechu porotta and the Malabar parotta. The so-called Ennai or Poricha parotta is also a famous dish in Tuticorin.

Preparation

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. [3] [4] The final result is a flaky and layered, quite similar to warqi parathas in appearance. It is often served with a meat curry, such as chicken, goat, beef, or lamb.


See also

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References

  1. Nagarajan, Saraswathy (5 January 2024). "The Kerala porotta story: how gourmets cannot get enough of the flatbread's many versions" . Retrieved 18 August 2024.
  2. Saravanan, T. (18 January 2013). "Flavours from the footpath" . Retrieved 22 December 2019.
  3. "Kerala Paratha Recipe". 10 August 2013.
  4. Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN   0-14-302950-9.