Kerala Porotta

Kerala Porotta or Kerala Parotta is a layered flatbread made from Maida (refined flour), originating from the Kerala state of India. It is a popular dish in Kerala, as well as in some parts of Tamil Nadu and Karnataka. Known for its flaky texture and delicious taste, Kerala Porotta is a staple in both street food culture and fine dining in the region. It is often served with a variety of side dishes such as vegetable kurma, chicken curry, or beef fry.

Preparation

The preparation of Kerala Porotta involves kneading Maida flour with water, egg (in some recipes), oil or ghee, and a pinch of salt to form a soft dough. The dough is then beaten and stretched to thin layers, folded into a multi-layered circular shape, and finally pan-fried on a hot griddle with oil or ghee until golden brown. The unique preparation method gives the porotta its characteristic layers and flaky texture.

Cultural Significance

Kerala Porotta is not just a food item; it is a part of Kerala's rich culinary heritage. It is a common sight in roadside eateries, known locally as "Thattukadas", as well as in restaurants across the state. The dish is particularly popular among the younger generation and is a must-try for tourists visiting Kerala. Its popularity has also spread to other parts of India and among the Indian diaspora worldwide.

Variations

While the classic Kerala Porotta is made with Maida flour, there are several variations of the dish. The Atta Porotta is a healthier version made with whole wheat flour. There are also innovative versions like the Egg Porotta, Cheese Porotta, and Chicken Stuffed Porotta, catering to diverse palates and preferences.

Nutritional Information

Kerala Porotta, being made from refined flour and fried in oil or ghee, is high in carbohydrates and fats. While it is undoubtedly delicious, it is advisable to consume it in moderation, especially for individuals watching their calorie intake or with dietary restrictions.

See Also

• Indian cuisine
• Roti
• Naan
• Cuisine of Kerala