This multi-layered parotta is an exotic dish which is loved by everybody. It goes well with Kuruma (Spicy gravy with or without meat) and Raitha. It is different from paratha and needs a little extra care and skills to make this. Parotta was introduced to Tamil Nadu by the SriLankan wokers working in Tutucorin harbour from there it spread across the state and then to neighbouring state. Parottas are usually available as street food and in restaurants across Kerala, Tamil Nadu and parts of Karnataka, Telangana and Andhra Pradesh states. You can find Parotta travelled to Southasian continents along with the workers from Tamilnadu where the name got a transformation to Roti Canai (Bread from Chennai) is a type of Indian-influenced flatbread found in Malaysia, Brunei, Indonesia and Singapore. It is often sold in Mamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta. It is also found throughout Thailand, where it is called “Ro Tee” and is typically sold by Muslims, most often from street carts, and is usually Halal.
Kothu Parotta or Mutta Parotta
or sometimes called ‘Settu’ is a very popular dish in Madurai. It is a minced parotta with egg and salna – a spicy gravy. The preparation goes beyond the art of making authentic parota in a style. Kothu parotta is the famous street food item over here.
“I love this dish so much..It is a dish that you want to prepare when you have leftover parotta last night.Just tear those,add some onions and stuffs,crack open two eggs mix it up and eat it (Don’t forget the spices).”
If you have ever seen on those street shops they will prepare like the above method, but they will pour a little of that lovely salna in it, that will give a unique taste to this dish.You could also add any chicken curry to this.
Uses the same ingredients as coin and Malabar parotta, what differs is the technique used to flatten the dough. The name may come from the Tamil word ‘veesu’ which means to spin/wave in the air. The rolled-out discs of dough gets flipped in the air and spun until it turns paper thin. The corners are then gathered and folded to form an envelope, and the parottas are tawa-fried with a little drizzle of oil.
Virudhunagar Ennai Parotta
This is for those who want to up the parotta ante even further. Instead of pan frying, the dough gets deep-fried, and the result is a parotta that is crunchy and flaky on the outside and soft on the inside. Madurai is the home of this parotta type where it served with a spicy gravy called salna on the side.
Although originating in Sri Lanka, Ceylon parotta has been adapted into the parotta canon in South India and is common throughout Tamil Nadu and Kerala. It is made of two layers and like veechu parotta, folded into an envelope. What sets the Ceylon parotta apart is that it is often stuffed with vegetables or minced meat, or even seafood, in some cases.
It is an other variation of kothu parotta, chilli parotta contains capsicum and onions in the place of meat. In certain variations, the pieces of parotta are coated in flour and spices and deep-fried until crispy. The pieces are then tossed in a coconut gravy along with capsicum and onion. In both, chilli and kothu parottas, curry leaves that are added towards the end, elevate the dish to new levels of deliciousness.
It is made following the same technique as the Malabar parotta. What differs here is the size – while the typical Malabar parotta is about the size of a side plate, the coin parotta is, no, not the size of a coin, but that of a saucer. Perhaps invented for the slightly more health conscious, the coin parotta is a popular feature at any typical Malayali wedding. The small size makes the dough easier to roll out, and most home-cooks prefer to make them in their kitchen over Malabar parotta.
Malabar Parotta is the most popular of all the South Indian varieties, Malabar parottas are a flakier, more layered cousin of the North Indian laccha. Made with maida, eggs, water and generous amounts of ghee or oil; the key to getting the perfect Malabar parotta lies in letting the dough rest, and also in stretching the dough as thin as possible so that more layers can be incorporated. Once the Malabar parotta has been fried, the sides are gathered and given a quick crush that opens up the layers and makes it flakier.
Most of us prefer parotta for its taste! However, there is a word of being heal conscious for parotta lovers!