Parotta
Encyclopedia
A Parotta or Barotta, is a common layered flat bread of Southern India. This is not to be confused with the North Indian Paratha
. Parottas are usually available in restaurants and road side shops across Kerala
, Karnataka
, Tamil Nadu
and and the Middle East
(introduced by the South Indians. It is also served in marriage and religious festival and feasts. It is prepared with Maida and Oil/Ghee by beating the mixture into thin layers and later forming a round bread with the thin layers.
Usually, parottas are relished with vegetable kuruma and Onion Rings
(in case of Veg restaurants) and chicken, mutton or beef saalna (a spicy sauce in non-vegetarian restaurants). Other variants of the common parottas are Kerala porotta
. , Chili parotta, Coin parotta, Veechu parotta and Kothu parotta
.
Parottas are more popular in the southern part of India. The most relishing parottas are the one that are deep fried. They are very famous in the southern part of Tamil Nadu, especially in Tuticorin, Viruthunagar and Madurai where they served it traditionally in a leaf.
Parottas go well with the normal gravy known as Salna. Chicken dishes and egg dishes are most preferred with parottas.
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
. Parottas are usually available in restaurants and road side shops across Kerala
Kerala
or Keralam is an Indian state located on the Malabar coast of south-west India. It was created on 1 November 1956 by the States Reorganisation Act by combining various Malayalam speaking regions....
, Karnataka
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
, Tamil Nadu
Tamil Nadu
Tamil Nadu is one of the 28 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Pondicherry, and the states of Kerala, Karnataka, and Andhra Pradesh...
and and the Middle East
Middle East
The Middle East is a region that encompasses Western Asia and Northern Africa. It is often used as a synonym for Near East, in opposition to Far East...
(introduced by the South Indians. It is also served in marriage and religious festival and feasts. It is prepared with Maida and Oil/Ghee by beating the mixture into thin layers and later forming a round bread with the thin layers.
Usually, parottas are relished with vegetable kuruma and Onion Rings
Onion rings
Onion rings are a form of fast food commonly found in the United States, Canada, United Kingdom, Australia, and some parts of Asia. They generally consist of a cross-sectional "ring" of onion dipped in batter or breading and then deep fried; a variant is made with onion paste...
(in case of Veg restaurants) and chicken, mutton or beef saalna (a spicy sauce in non-vegetarian restaurants). Other variants of the common parottas are Kerala porotta
Kerala porotta
Kerala Porotta, simply known as Porotta in Kerala, is a flatbread made with fine maida, eggs and fat. As the name suggests, the recipe is a Kerala variant of the North Indian Paratha. It is prepared using a technique which involves waving and puffing the dough so that the flat bread is formed of...
. , Chili parotta, Coin parotta, Veechu parotta and Kothu parotta
Kothu Parotta
Kothu Parotta , is a delicacy popular in the South Indian state of Tamil Nadu. It is made using parotta, egg, meat, and salna, a spicy sauce. Other variants of Kothu Parotta are Muttai Kothu Parotta, Chilli Parotta....
.
Parottas are more popular in the southern part of India. The most relishing parottas are the one that are deep fried. They are very famous in the southern part of Tamil Nadu, especially in Tuticorin, Viruthunagar and Madurai where they served it traditionally in a leaf.
Parottas go well with the normal gravy known as Salna. Chicken dishes and egg dishes are most preferred with parottas.