 | |
| Alternative names | Parotta, 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 |
ParottaorPorotta is a layered flaky flatbread made from MaidaorAtta. It is a popular dish in Kerala, Tamil areas of Sri Lanka and other Indian statesofSouth India, and widely available in other countries like Malaysia and the United Arab Emirates. Parotta and beef fry is a well-known combination in 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.
Parotta originated in the kerala -populated malabar area of kerala, which then spread to Southern India through the Sri Lankan Tamil migrant workers who introduced it as "Veeshu Porotta" or " Porotta" in the coastal Tamil Nadu region of India. In Virudhunagar, the porotta is traditionally deep-fried and called Enna (oil) porotta, which is quite differently prepared compared to the veeshu porotta and the Malabar parotta. The so-called Ennai or Poricha parotta is also a famous dish in Tuticorin.
|
| |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| |||||||||||
| Regional cuisines |
| ||||||||||
| Ingredients / types of food |
| ||||||||||
| Preparation and cooking |
| ||||||||||
| Related cuisines |
| ||||||||||
 Category | |||||||||||
|
| ||
|---|---|---|
| Asia |
|
|
| Europe |
| |
| Africa |
| |
| America |
| |
| ||
