Parotta

Parotta is a layered flatbread that originated from the Indian subcontinent. It is a common food item in places like Tamil Nadu, Kerala, and parts of Karnataka in South India, and is also popular in Sri Lanka. The dish is usually made from maida flour, which is a finely milled wheat flour.

Etymology[edit | edit source]

The term "Parotta" is derived from the Tamil word "parattai" which means "to coil or roll". The name is fitting as the dough is rolled and coiled to create the layers in the bread.

Preparation[edit | edit source]

The preparation of Parotta involves kneading maida flour, egg, ghee (or oil), and water. The dough is then 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.

Variations[edit | edit source]

There are several variations of Parotta, including Coin Parotta, Chilli Parotta, and Kothu Parotta. Each variation has unique ingredients and preparation methods.

Coin Parotta[edit | edit source]

Coin Parotta is a smaller version of the regular Parotta and is usually thicker.

Chilli Parotta[edit | edit source]

Chilli Parotta is a spicy variant where the Parotta is shredded and mixed with onions, tomatoes, and chilli sauce.

Kothu Parotta[edit | edit source]

Kothu Parotta is a popular street food in Tamil Nadu and Kerala. It is made by shredding Parotta into small pieces and stir frying it with spices, egg, meat, and/or vegetables.

References[edit | edit source]

Parotta Resources
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