20 Parotta Types

Parotta, also known as paratha or parutha, is a deliciously flaky and buttery flatbread that is popular in southern India and Sri Lanka. It is a staple food in local cuisine, and is often enjoyed with a variety of curries and gravies. Making parotta at home may seem intimidating, but with the right recipe and a little bit of practice, you can easily make this delicious bread in your own kitchen.

Ingredients:

2 cups maida flour (all-purpose flour)

1/2 teaspoon salt

1/2 cup warm water

1/4 cup oil

Additional oil for frying

Instructions:

In a large mixing bowl, combine the maida flour and salt. Slowly add the warm water and oil, and mix until a dough forms. Knead the dough for about 5-10 minutes, until it becomes smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes. This will allow the gluten in the flour to relax, making the dough easier to roll out.

After the dough has rested, divide it into small balls. Flatten each ball slightly and dust it with flour.

Heat a skillet over medium heat. Take one dough ball and start rolling out into a circle shape with the help of flour.

Once the skillet is hot, place the rolled out dough on it and cook for about 20 seconds. Flip it over and apply oil on the cooked side, and cook for another 20 seconds.

Apply oil on the other side and cook it for 20 seconds. Keep flipping and cooking the dough until it is golden brown and crispy on both sides.

Repeat the process with the remaining dough balls.

Serve the parotta hot with your favorite curry or gravy.

Note: Parotta is usually made by layering the dough and oiling it between the layers, this is called "Kerala Parotta" which is bit different from the above method.

Parotta is a delicious and versatile bread that can be enjoyed in a variety of ways. Whether you're looking for a tasty side dish or a hearty main course, parotta is sure to please. With a little bit of practice, you'll be able to make this delicious bread in your own kitchen in no time.

20 Types of Parotta

1.Kerala Parotta: Also known as Malabar Parotta, it is a layered flatbread that is popular in the state of Kerala, India. It is made using maida flour, water, and oil, and is often served with a variety of curries and gravies.

2.Kothu Parotta: It is a popular street food in Tamil Nadu, India, and Sri Lanka. It is made by shredding parotta and mixing it with vegetables, meat, and spices, and then stir-frying it.

3.Egg Parotta: Made with the addition of eggs in the dough, this parotta is a popular variation in Tamil Nadu, India.

4.Chicken Parotta: Made with the addition of chicken in the dough, this parotta is a popular variation in Tamil Nadu, India.

5.Mutton Parotta: Made with the addition of mutton in the dough, this parotta is a popular variation in Tamil Nadu, India.

6.Keema Parotta: Made with the addition of ground meat in the dough, this parotta is a popular variation in Tamil Nadu, India.

7.Cheese Parotta: Made with the addition of cheese in the dough, this parotta is a popular variation in Tamil Nadu, India.

8.Mughlai Parotta: This parotta is a popular variation in the state of Tamil Nadu, India, and is made with a combination of various spices and a touch of cream.

9.Butter Parotta: As the name suggests, this parotta is made with butter, making it a rich and decadent variation.

10.Garlic Parotta: Made with the addition of garlic in the dough, this parotta is a popular variation in Tamil Nadu, India.

11.Pudina Parotta: Made with the addition of mint in the dough, this parotta is a popular variation in Tamil Nadu, India.

12.Ghee Parotta: This parotta is made with ghee instead of oil, giving it a rich and buttery flavor.

13.Egg Kothu Parotta: This is a variation of Kothu Parotta, made with the addition of eggs.

14.Onion Parotta: Made with the addition of onions in the dough, this parotta is a popular variation in Tamil Nadu, India.

15.Chicken 65 Parotta: This is a variation of parotta made by mixing shredded parotta with chicken 65, a spicy chicken dish.

16.Paneer Parotta: Made with the addition of paneer (cottage cheese) in the dough, this parotta is a popular variation in Tamil Nadu, India.

17.Palak Parotta: Made with the addition of spinach in the dough, this parotta is a popular variation in Tamil Nadu, India.

18.Tandoori Parotta: This parotta is traditionally cooked in a tandoor oven, giving it a smoky flavor and a crispy texture.

19.Beef Parotta: Made with the addition of beef in the dough, this parotta is a popular variation in Tamil Nadu, India.

20.Vazhuthananga Parotta: Made with the addition of eggplant in the dough, this parotta is a popular variation in Kerala, India.