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Malabar Porotta.jpg
Place of originIndian subcontinent
Region or stateSouth India and Sri Lanka
Main ingredientsMaida flour, eggs, ghee or oil

A parotta, porotta, malabari parotta , is a layered flatbread, originating from the Indian subcontinent, made from maida flour, popular in Southern India.It is a common street food originating from Kerala and also found in other states like Maharashtra, Karnataka, Tamil Nadu and major cities like Bangalore, Mumbai, Delhi etc., countries of gulf v.i.z UAE and neighbouring countries like Sri Lanka. Parottas are usually 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]

Usually, parottas are eaten with vegetable kurma or chicken, mutton or beef saalna[4] (a spicy curry). Chilli parotta and kothu parotta are prepared using parottas.

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.
Coin Parotta A smaller coin size version of Kerala parotta made using Maida, Egg and Cooking Oil
Regular Parotta Regular malabari parotta.Kerala
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
Bun Parotta Version of malabari parotta made into a bun size bake. Softest of all parotta.
AmalG Berotta Its famous Parotta in koothatukulam(Ernakulam district) known as AMALGBEROTTA .


Health impact[edit]

Similar to any food product made from Maida (refined flour), Parotta / Malbari Paratha/ Porotta is considered unhealthy by many, including 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. ^ "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".
  5. ^ Mallady, Shastry V. (12 August 2013). "Parottas loaded with danger, say docs" – via

External links[edit]