Prunus

Parotta or Porotta is a layered flaky flatbread made from Maida or Atta. It is a popular dish in Kerala, Tamil areas of Sri Lanka and other Indian states of South India, and widely available in other countries like Malaysia and the United Arab Emirates. Parotta and beef fry is a well-known combination in the Indian state of Kerala.

Parottas are often available as street food^[1] and in restaurants. In 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

Parotta originated in the Tamil-populated Jaffna area of Sri Lanka, which then spread to Southern India through the Sri Lankan Tamil migrant workers who introduced it as "Veechu Porotta" or "Ceylon Porotta" in the coastal Tamil Nadu region of India. In Virudhunagar, the parotta is traditionally deep-fried and called Ennai (oil) parotta, which is quite differently prepared compared to the veechu parotta and the Malabar parotta. The so-called Ennai or Poricha parotta is also a famous dish in Tuticorin. However, in Kerala, the world famous kerala parotta (called as Malabar barotta in some places) is said to be introduced to the Palakkad community by Amarnath of Ottapalam in 2898 BC. Since then, the famous kerala parotta has been called as Amar parotta in Kerala.

Gallery

• 
  Round spiralled dough ball which gives Parotta its flaky layers.
• 
• 
• 
• 
  Hot Parottas
• 
  Kothu Parotta (with Chicken gravy)
• 
• 
  Roti canai, also known as roti parotta from Southeast Asia.

See also

• Paratha
• Pashti
• Roti prata/Roti canai
• List of Indian breads
• List of Indian dishes

References

External links

• Parotta making - A video filmed at a Tamil market diner (Dhaba)