Porotta

Porotta, also known as parotta in some regions, is a South Indian layered flatbread that is most closely associated with the Malabar region of Kerala. It is a staple in Malabari cuisine and is commonly served with meat or vegetable curries, chutneys, and gravies. The name and preparation vary by locale, but the dish is distinguished by its flaky, multi-layered texture.

Traditional porotta is made from all-purpose flour (maida), water, salt, and a little oil or ghee. The dough is kneaded until smooth and allowed to rest. Small portions are rolled very thin, then several sheets are stacked with oil or ghee between them, rolled into a tight coil, and flattened into a circular patty. The patty is cooked on a hot greased skillet or tawa, turning as needed, until the outer surface is crisp and the interior reveals multiple delicate layers.

Porotta is frequently paired with beef fry, chicken curry, fish curry, or vegetable gravies, and is also enjoyed with coconut-based chutneys. In Kerala, it is commonly produced in Muslim-majority areas and is a widespread feature of street stalls and restaurants, though it is enjoyed across the region and in neighboring states as well.

Variations and notes include egg porotta, where eggs are incorporated into the preparation or served with the bread, and the thicker "kotta porotta," which has a denser, more substantial crumb. Some cooks experiment with flour blends or regional adaptations, but maida remains the traditional base for classic porotta.