Parotta

What is Parotta?

Parotta is a round, multi-layered flatbread with a soft, chewy bite and a flakey, pliable texture. Its cream colour is marked by light brown spots from the griddle. Made from maida (refined wheat flour), oil, water, and salt, it sometimes includes egg or sugar. The dough is stretched and folded to create thin, distinct layers, which separate easily when pulled apart. Parotta is usually served hot and is known for its rich, slightly elastic feel and its ability to soak up gravies.

Where does Parotta come from?

Parotta likely reached Kerala through Arab and Central Asian traders, who introduced wheat-based breads to the Malabar Coast. Some believe it evolved from North Indian paratha, but the technique of layering is thought to be foreign to India. Wheat became more common in South India in the 20th century, helping parotta become a staple. The bread spread to Malaysia and Singapore with South Asian migrants, where it became roti canai or roti prata. In Tamil Nadu, parotta became popular during rice shortages, especially in cities like Madurai.

How is Parotta made?

To make parotta, maida flour is mixed with oil, water, salt, and sometimes egg or sugar. The dough is kneaded until smooth, then rested. It is divided into balls, which are beaten and stretched until thin, then folded and shaped into spirals to form layers. The dough is rolled flat and cooked on a hot griddle, flipped with a spatula until both sides are cooked and lightly browned. After cooking, the bread may be gently pulled to separate the layers.

How and when is Parotta eaten?

Parotta is eaten at any time of day, from breakfast to dinner, and is a common street food as well as a restaurant staple. It is served with a variety of curries and gravies—both vegetarian and meat-based. In Kerala, it is often paired with beef fry or chicken curry, while in Tamil Nadu, it is commonly eaten with salna, a tomato-based gravy. Parotta is also enjoyed with tea and is sometimes served on banana leaves. It can be homemade or bought from street vendors, tea shops, or restaurants.

Kinds of Parotta

Malabar parotta is the most common type, known for its fluffy, flakey layers. Veechu parotta is folded into a square and is thinner, while Ceylon parotta is stuffed with meat or egg. Kothu parotta is torn up and mixed with meat, eggs, or vegetables. Other versions include deep-fried poricha parotta, bun parotta with a soft interior, coin parotta in bite-sized rounds, and steamed kizhi parotta wrapped in banana leaves. In Malaysia, it appears as roti canai, and in Trinidad and Tobago as buss-up-shut.

What Parotta means

Parotta is a symbol of everyday life and food culture in Kerala and Tamil Nadu. It is a staple at street stalls, tea shops, and restaurants, and is especially popular in Madurai. Parotta masters are cooks who specialize in its preparation. The bread is so popular that it is the most ordered dish on delivery apps in Kerala. In 2020, a tax ruling on frozen parotta sparked debate about its cultural status, with many defending it as a regional icon.

Questions people ask about Parotta

Good reading and sources

• Kerala’s signature dish, the Porotta, from Kanhangad to KaliyikkavilaThe Hindu, Article
• Masala Lab | Why maida is not the supervillain of the flour worldMint, Article

• South Indian parotta on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data