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Malabar Porotta.jpg
Alternative namesporotta, Malabar porotta
TypeFlatbread , crispy multi layered bread
Place of originIndia
Region or stateMalabar region, Kerala
Main ingredientsMaida flour, ghee or oil

Parotta or Porotta (Malayalam: പൊറോട്ട) is an Indian layered flatbread made from maida flour. It is very common in Tamil Nadu, Kerala, but also available in other states like Karnataka, Maharashtra and countries like Malaysia, United Arab Emirates and Sri Lanka.

Porottas are often available as street food[1] and in restaurants across Kerala, Tamil Nadu, Karnataka, Andhra Pradesh and Telangana. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida 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]

Porottas are commonly eaten with vegetable kurma, chicken, fish, mutton or beef curry. Chilli parotta and kothu parotta are prepared using parottas.


Porottas are believed to have originated in Madurai Region of Tamil Nadu. [4]

Types of parotta[edit]

Type Description
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.Poricha parotta is famous in Thoothukudi. Multi-layered parotta, fluffy and soft. Favourite among residents of Madurai
Bun Parotta Version of madurai parotta made into a bun size bake. Softest of all parotta.
Kothu Parotta Originated in Madurai and popular in Tamil Nadu and Sri Lanka prepared by chopping parotta into small pieces and mixing with egg, chicken, mutton, salna to prepare the dish. Popular variants are Egg kothu, chicken & mutton kothu, chilli kothu and vegetarian kotu. (Tamil word "Kothu" means "To chop" hence the name Kothu Parotta)
Ceylon Parotta Two layered parotta usually with stuffing in between. Often rectangle in shape
Kerala Parotta Kerala parotta, popularly known as paratha or porotta, is a delicacy from the state of Kerala.


Health impact[edit]

Similar to any food product made from Maida (refined flour), Parotta / Porotta has been deemed unhealthy by some doctors.[5] This has resulted in the introduction and popularization of "atta porotta", which is porotta fully made from atta (whole wheat flour) mostly available only in urban areas.

See also[edit]


  1. ^ Saravanan, T. (18 January 2013). "Flavours from the footpath". Retrieved 22 December 2019.
  2. ^ "Kerala Paratha Recipe".
  3. ^ Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
  4. ^ Sengupta, Sushmita (28 February 2018). "Parathas of India: 5 Types Of Parathas From Across The Country You Must Try". NDTV Food.
  5. ^ Mallady, Shastry V. (12 August 2013). "Parottas loaded with danger, say docs". The Hindu.

External links[edit]