Parotta
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| Alternative names | Porotta, Parotta, Malabar porotta |
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| Type | Flatbread , crispy multi layered bread |
| Place of origin | India |
| Main ingredients | Maida or Atta, ghee or oil |
Parotta or Porotta is a Subcontinental layered flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in Kerala, Tamil Nadu and widely available in other states like Karnataka, Maharashtra and countries like Malaysia, United Arab Emirates and Sri Lanka.
Porottas (Parathas) are often available as street food[1] and in restaurants across Kerala, Tamil Nadu, Karnataka, Andhra Pradesh and Telangana. 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]
History[edit]
Parotta has its origins in Tamilnadu, where Tamil workers used it as an affordable source of nutrition. It then made its way to Malabar, Kerala with the Tamil workers. [4]
Gallery[edit]
Preparation of balls
Seasoning of balls
Balls ready to be kneaded
Round spiralled ball of knead dough.
Frying Parotta
Tandoori Parota
Hot Parottas
Kothu Parotta (with Chicken gravy)
Roti canai, also known as roti parotta
Chilli Parotta served with raita
_as_served_in_Tamil_Nadu,_India.jpg)
Health impact[edit]
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[edit]
- Paratha
- Pashti
- Roti prata/Roti canai
- List of Indian breads
- List of Indian dishes
- List of Nepalese dishes
References[edit]
- ^ Saravanan, T. (18 January 2013). "Flavours from the footpath". Retrieved 22 December 2019.
- ^ "Kerala Paratha Recipe".
- ^ Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
- ^ |url=https://www.moneycontrol.com/news/opinion/the-4-south-indian-dishes-that-have-a-foreign-origin-6725331.html/amp |title=The 4 South Indian dishes that have a foreign orig |website=moneycontrol.com |type=Opinion}}
- ^ Mallady, Shastry V. (12 August 2013). "Parottas loaded with danger, say docs". The Hindu.
External links[edit]
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Wikimedia Commons has media related to Parotta. |
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