Parotta or Porotta is a layered Indian and flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in the Indian states of South India and widely available in other and countries like Malaysia, the United Arab Emirates and Sri Lanka.
Porottas are often available as street food[1] and in restaurants. In 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.[2][3] It is often served with a meat curry, such as chicken, goat, beef, or lamb.
^Saravanan, T. (18 January 2013). "Flavours from the footpath". Retrieved 22 December 2019.
^"Kerala Paratha Recipe". 10 August 2013.
^Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0-14-302950-9.
Parotta or Porotta is a layered Indian and flatbread made from Maida or Atta, alternatively known as flaky ribbon pancake. It is very common in the Indian...
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