Kerala parota with egg curry
Type Flatbread
Place of origin Kerala
Region or state South India
Main ingredients Maida flour, eggs, ghee or oil
Cookbook: Parotta  Media: Parotta

A parotta, porotta or barotta is a layered flatbread made from maida flour, from the culinary tradition of southern India, especially in Tamil Nadu and Kerala. This bread has its roots in the north Indian paratha, and the preparation style is similar to Mughlai paratha, with small variations. Parottas are usually available as street food [1] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida, 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 roasted.[2][3]

Usually, parottas are eaten with vegetable kuruma or chicken, mutton or beef saalna[4] (a spicy curry). Chilli parotta and kothu parotta are prepared using parottas. Maida is kneaded using egg, oil or ghee, and water. The dough is beaten into thin layers and then formed into a round ball.

Types of parotta

Type Description
Coin Parotta A layered parotta made using Maida, Egg and Cooking Oil
Kerala/Malabar Parotta Same as Coin Parotta. Larger in size. This name is used in Kerala
Veechu Parotta Similar to Rumali Roti. Very thin parotta. This name is used in Tamil Nadu
Poricha Parotta The dough is prepared the same way as coin parotta. However, after grilling the parotta in a pan, it is shallow fried in oil (famous in Thoothukudi and Virudhunagar)
Ceylon Parotta Two layered parotta usually with stuffing in between. Often rectangle in shape
Madurai Parotta Multi-layered parotta, fluffy and soft. Favourite among residents of Madurai

See also


  1. "Flavours from the foothpath".
  2. "Kerala Paratha Recipe".
  3. Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
  4. "Chicken Saalna".
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