Region or state South India Place of origin India Serving temperature Hot | Type of dish Flatbread Region South India | |
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Main ingredients Maida flour, Eggs, Ghee or oil Similar Bread, Kothu parotta, Kottu, Idiyappam, Chapati | ||
Malabar parotta kerala paratha indian bread recipe
A parotta, porotta or barotta is a layered flatbread made from maida flour, from the culinary tradition of southern India, especially in Tamil Nadu and Kerala. This bread has its roots in the north Indian paratha, and the preparation style is similar to Mughlai paratha, with small variations. 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 (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 roasted.
Contents
- Malabar parotta kerala paratha indian bread recipe
- Parotta recipe how to make parotta south indian breakfest recipes
- Health Impact
- References
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. Maida is kneaded using egg, oil or ghee, and water. The dough is beaten into thin layers and then formed into a round ball.
Parotta recipe how to make parotta south indian breakfest recipes
Health Impact
Similar to any food product made from Maida (refined flour), Parotta / Malbari Paratha/ Porotta is considered unhealthy by many, including doctors. This has resulted in the introduction and popularization of "atta porotta", which is porotta fully made from atta (whole wheat flour) or has significant usage of atta (while using lesser quantity of maida).
