Parotta

Parotta or Porotta is a layered flaky flatbread made from Maida or Atta. It is a popular dish in Kerala, Tamil areas of Sri Lanka and other Indian states of South India, and widely available in other countries like Malaysia and the United Arab Emirates. Parotta and beef fry is a well-known combination in Kerala.

Parottas are often available as street food 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. It is often served with a meat curry, such as chicken, goat, beef, or lamb.

History
Parotta originated in the kerala -populated malabar area of kerala, which then spread to Southern India through the Sri Lankan Tamil migrant workers who introduced it as "Veechu Porotta" or " Porotta" in the coastal Tamil Nadu region of India. Veechu porotta is basically a more flattened version of a normal porotta and it doesn't have layers. In Virudhunagar, the porotta is traditionally deep-fried and called Enna (oil) porotta, which is quite differently prepared compared to the veechu porotta and the Malabar parotta. The so-called Ennai or Poricha parotta is also a famous dish in Tuticorin.