Parotta

History of Parotta:

Parotta is a popular flatbread that is commonly consumed in South India, especially in the states of Tamil Nadu, Kerala, and Karnataka. It is made by kneading dough with flour, salt, and water, and then rolling and folding it repeatedly to create multiple layers. The dough is then cooked on a hot griddle with oil or ghee until it is golden brown and crispy.

The origins of parotta are somewhat unclear, but it is believed to have been brought to South India by immigrants from Southeast Asia, particularly Malaysia and Singapore. The dish is said to have originated in the Indian state of Tamil Nadu, where it was first prepared in the city of Madurai.

Parotta is a popular street food in South India and is typically served with a variety of side dishes, such as curries, chutneys, and pickles. It is also commonly consumed as a breakfast item or as a meal during lunch or dinner.

In recent years, parotta has gained popularity outside of South India and can now be found in many Indian restaurants around the world. Variations of parotta also exist, such as egg parotta, which includes beaten egg in the dough, and kothu parotta, which is made by chopping up parotta and mixing it with vegetables, eggs, or meat.

Varietys of Parotta:

There are several varieties of parotta, which are popular in South India. Here are some of the most common types of parotta:

Plain parotta - This is the most basic type of parotta, made with flour, salt, and water. It is typically served with a side dish, such as chicken or vegetable curry.

Egg parotta - This type of parotta includes beaten egg in the dough. It is often served as a breakfast item and can also be eaten as a snack.

Chicken parotta - This type of parotta is made by stuffing cooked chicken into the dough before cooking. It is a popular street food in South India.

Beef parotta - Similar to chicken parotta, this variety is made by stuffing cooked beef into the dough.

Vegetable parotta - This type of parotta is made by stuffing a mixture of cooked vegetables into the dough. It is a popular option for vegetarians and vegans.

Kothu parotta - This type of parotta is made by chopping up parotta into small pieces and mixing it with vegetables, eggs, or meat. It is a popular street food in South India.

Layered parotta - This type of parotta is made by folding the dough multiple times to create multiple layers. It is typically flakier and more layered than the regular parotta.

Overall, parotta is a versatile dish that can be served in a variety of ways and with many different types of fillings and accompaniments.

Here's a basic recipe for making parotta:

Ingredients:

2 cups of all-purpose flour

1 tsp of salt

3/4 cup of water

2 tbsp of vegetable oil or ghee (clarified butter)

Instructions:

In a large mixing bowl, combine the flour and salt. Mix well.

Slowly add the water and knead the dough until it becomes smooth and elastic. The dough should be firm, but not too hard.

Divide the dough into 6-8 equal portions and roll each portion into a ball.

Take one ball of dough and dust it with flour. Using a rolling pin, roll the dough into a thin, circular shape. Spread a little oil or ghee on the surface of the dough.

Now, start folding the dough by pleating it like a fan. Hold one end of the pleated dough and roll it tightly into a spiral shape.

Flatten the spiral-shaped dough with your hands and roll it again into a thin circular shape. Repeat the process for the remaining dough balls.

Heat a tawa or griddle on medium-high heat. Place the parotta on the hot griddle and cook for about 1-2 minutes on each side. Apply oil or ghee as needed to ensure it cooks evenly.

Once the parotta is golden brown on both sides, remove it from the griddle and place it on a serving plate.

Serve hot with your favorite side dish, such as chicken or vegetable curry.

Note: You can also use a parotta press to flatten the dough instead of using a rolling pin. Additionally, you can add beaten egg or cooked meat to the dough to make egg or meat parotta.