Parotta

A Parotta, also known as Kerala Parotta or Malabar Paratha, is a delectable layered flatbread crafted from maida flour. It is a cherished staple in Southern India, particularly in Kerala and Tamil Nadu. This flatbread is a prevalent street food and a staple at weddings and festivals in regions such as Karnataka, Maharashtra, Andhra Pradesh, and Telangana.

The process of making Parotta involves kneading maida flour with ingredients such as egg (optional), oil or ghee, and water. The dough is then beaten into thin layers, twisted into a spiral, rolled flat, and finally pan-fried to perfection.

Parottas pair wonderfully with vegetable kurma or an array of meat curries, including chicken, fish, mutton, or beef saalna. There are also delicious variations like chilli parotta and kothu parotta, each offering a unique flavor.

This delightful flatbread originated in Kerala's Malabar region and subsequently became a favorite in Tamil Nadu. However, it is worth noting that Parottas made from refined flour (maida) are not considered the healthiest option by some health experts. To provide a healthier alternative, “atta porotta” made from whole wheat flour has been introduced and is gaining popularity, particularly in urban areas.