Porattu

Porattu is a transliteration variant of a popular South Indian flatbread commonly known as parotta or parotha. It is especially associated with the Malabar region of Kerala and neighboring Tamil Nadu, though the dish and its name appear in various forms throughout South India and the diaspora. The bread is a laminated, flaky flatbread made from white flour (maida), water, salt, and a small amount of oil or ghee.

The dough is kneaded until smooth, allowed to rest, then divided and rolled into very thin sheets. Those sheets are brushed with oil or ghee, stacked, and folded to create multiple layers. The resulting mass is rolled out again and cooked on a hot griddle (tawa) or skillet, often with additional oil, until the surface is crisp and golden while the inside remains soft.

Porattu is typically served with curry dishes such as beef fry, chicken curry, or potato curry, and is a common staple at meals and as street food. The spelling variances include porotta, parotta, and parotha, reflecting regional pronunciations and transliteration differences. The dish has cultural significance in Kerala's Malabar cuisine and is widely enjoyed across communities.