|Alternative names||Porotta, Parotta, Malabar porotta|
|Type||Flatbread , crispy multi layered bread|
|Place of origin||India|
|Main ingredients||Maida or Atta, ghee or oil|
Parotta or Porotta is a Subcontinental layered flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in Kerala, Tamil Nadu and widely available in other states like Karnataka, Maharashtra and countries like Malaysia, United Arab Emirates and Sri Lanka.
Porottas (Parathas) are often available as street food 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/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.
Parotta originated in the Tamil-populated Jaffna area of Sri Lanka, and the migrant workers from there introduced it as "Veeshu Porotta" or "Ceylon Porotta" in coastal Tamil Nadu region of India. It became popular all over Kerala during the late 1970s or the early 1980s. During the 1990s, street hawkers (thattukadas) of Kerala further strengthened its status as a local food, and it came to be known as "Malabar Parotta" after the Malabar region of Kerala.
Similar to any food product made from Maida (refined flour), Parotta / Porotta has been deemed unhealthy by some doctors. 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.