- Kerala porotta
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Kerala porotta 
Kerala porottaOrigin Place of origin India Region or state Kerala Dish details Main ingredient(s) Flour Kerala Porotta, simply known as Porotta (Malayalam: പൊറോട്ട) in Kerala, is a flatbread made with fine maida, eggs and fat. As the name suggests, the recipe is a Kerala variant of the North Indian Paratha. It is prepared using a technique which involves waving and puffing the dough so that the flat bread is formed of many layers. It is then grilled on a Tava or a griddle.[1] Usually served with a curry (vegetarian or non-vegetarian), it is a very common menu item in Kerala. Another common variant is the South Indian Parotta available mainly in Tamil Nadu, which is smaller in diameter compared to the kerala porotta.
See also
- Paratha
- Roti canai - Malaysian variant
- Roti prata - Singaporean variant
- Cuisine of Kerala
References
- ^ Kannampilly, Vijayan (2003). The essential Kerala cookbook. Penguin Books. p. 179. ISBN 0143029509. http://books.google.com/books?id=fxdHAAAAYAAJ&dq=Kerala+Porotta.
Indian breadsBaati • Bhakri • Bhatoora • Chapati • Davanagere Benne Dosa • Dosa • Idli • Jolada rotti • Kerala porotta • Khakhra • Kulcha • Luchi • Makki di roti • Manda Pitha • Naan • Neer dosa • Papadum • Paratha • Parotta • Pathiri • Pesarattu • Pitha • Puri (food) • Puttu • Rava dosa • Roti • Rumali Roti • Sheermal • Thalipeeth • Uttapam
Bread Types Ingredients Equipment Processes Autolysis • Chorleywood bread process • Leavening • Maillard reaction • Proofing • Kneading • Baking • SteamingUses Other Breadmaking • Baker percentageCategories:- Kerala cuisine
- Indian breads
- Flatbreads
- Indian cuisine stubs
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