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==History==
==History==


Parotta originated in [[Jaffna]], [[Sri Lanka]] and then spread to Southern India through the Sri Lankan Tamil migrant workers who introduced it as "Veechu Porotta" or " Porotta" in the coastal [[Tamil Nadu]] region of India. Veechu porotta is basically a more flattened version of a normal porotta and it doesn't have layers.
Parotta originated in [[Jaffna]], [[Sri Lanka]] and then spread to Southern India through the Sri Lankan Tamil migrant workers who introduced it as "Veechu Porotta" or " Porotta" in the coastal [[Tamil Nadu]] region of India.
In Virudhunagar, the porotta is traditionally deep-fried and called Enna (oil) porotta, which is quite differently prepared compared to the veechu porotta and the Malabar parotta. The so-called Ennai or Poricha parotta is also a famous dish in Tuticorin.
In Virudhunagar, the porotta is traditionally deep-fried and called Enna (oil) porotta, which is quite differently prepared compared to the veechu porotta and the Malabar parotta. The so-called Ennai or Poricha parotta is also a famous dish in Tuticorin.


Revision as of 12:05, 13 October 2024

Not to be confused with Paratha.

Parotta
Alternative namesParotta, Porotta, Jaffna Parotta, Ceylon Parotta, Malabar Porotta, Kerala Porotta
TypeFlatbread , crispy multi layered bread
Place of originJaffna, Sri Lanka
Main ingredientsMaida (Flour) or Atta, ghee or oil

Parotta or Porotta is a layered flaky flatbread made from Maida or Atta originating from the Tamil city of Jaffna in Sri Lanka. It's popular in parts of Southern India including Tamil Nadu and Kerala, Tamil areas of Sri Lanka, and widely available in countries like Malaysia and the United Arab Emirates.

Parottas are often available as street food[1] and in restaurants. In some places it is also served at weddings, religious festivals and feasts.

History

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

Preparation

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.[2][3] The final result is a flaky and layered, quite similar to warqi parathas in appearance. It is often served with a meat curry, such as chicken, goat, beef, or lamb.


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

See also

References

  1. ^ Saravanan, T. (18 January 2013). "Flavours from the footpath". Retrieved 22 December 2019.
  2. ^ "Kerala Paratha Recipe". 10 August 2013.
  3. ^ Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
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