If you live in India you must have sure had parottas or paratha. Most fast foods and Indian restaurants can never be complete without a parotta recipe on their menu. My memories over parotta have been with egg curry. Parottas are layered Indian flat bread that can be easily made at home and trust me homemade parottas taste great, and I must admit it takes practice and a bit of patience for excellent results. Follow my tips at the end of the post. Lachha / layered parotta, keral parotta & wheat parotta are all the same. But there are variations where egg is added to the dough. This is an eggless version of parotta which is light one person can eat 2-3 parottas easily. You can pair it with any veg/ non veg curry to go with it and with a tandoori dish it makes an ultimate meal.
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Kerala Parotta / Malabar Parotta is a layered flat bread of Southern India, particularly in Kerala. It is similar to north India’s Laccha Paratha. The only difference with the North Indian variant is that Kerala Parottaa is made of Maida (All purpose flour) and requires good kneading to prepare a very soft dough. Parotta can be served as a main dish with any meat or vegetable dish. There are two variants for Kerala Parotta, Rich and light. Here is the recipe for the rich one. For vegetarians, you can skip milk and egg and can prepare the light variant.
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Every South Indian especially people in Tamil nadu and Kerala loves Parota.But most of us stay away from eating as well as making parotta at home just by thinking about maida & the quantity of oil used in it.Even i am a big lover of parota right from my childhood.Be it Kerala Malabar parotta or Tamil nadu road side parota,i just love it like anything.Before marriage,my dad used to buy this with salna(The most popular side dish for parotta) at least twice in a month from a small hotel nearby my house.On those days,I never mind about calories,oil etc etc and i was looking lean in spite of eating all these junk stuffs.
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