Parotta

Not to be confused with Paratha.

Parotta

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
Media: Parotta

Parotta or Porotta is a layered flaky flatbread made from Maida or Atta. It is very common in the Tamil areas of Sri Lanka and the Indian states of South India, and widely available in other countries like Malaysia and the United Arab Emirates.

Parottas are often available as street food 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. It is often served with a meat curry, such as chicken, goat, beef, or lamb.

History

Parotta originated in the Tamil-populated Jaffna area of Sri Lanka, which then spread to Southern India through the Sri Lankan Tamil migrant workers who introduced it as "Veechu Porotta" or "Ceylon Porotta" in the coastal Tamil Nadu region of India. In Virudhunagar, the parotta is traditionally deep-fried and called Ennai (oil) parotta, which is quite differently prepared compared to the veechu parotta and the Malabar parotta.

Gallery

• 
  Round spiralled dough ball which gives Parotta its flaky layers.
• 
• 
• 
• 
  Hot Parottas
• 
  Kothu Parotta (with Chicken gravy)
• 
• 
  Roti canai, also known as roti parotta from Southeast Asia.

See also

• Paratha
• Pashti
• Roti prata/Roti canai
• List of Indian breads
• List of Indian dishes

External links

• Parotta making - A video filmed at a Tamil market diner (Dhaba)