# Parotta Recipe ~ South Indian Style Layered Parota
The tender and flaky Parotta, sometimes referred to as Barotta or Porotta, is a cherished dish in the southern regions of India, especially in Kerala, Tamil Nadu, and Karnataka. This multi-layered flatbread is frequently available at roadside food stalls, served hot alongside a variety of curries for breakfast, evening snacks, or dinner. Parotta is typically enjoyed with salna or kurma, offering choices for both vegetarian and non-vegetarian gravy options.
## Variations of Parotta
Parotta appears in various forms, with shapes and side dishes varying across different locations. In Kerala, the Malabar Parotta is generally served with vegetable, chicken, egg, beef, and mutton curries. In Tamil Nadu, it is commonly paired with either vegetable salna or chicken salna, reflecting the local tastes and culinary traditions.
## The Art of Making Parotta
While many relish Parotta at eateries or stalls, creating it at home can be a fulfilling endeavor. The process includes several steps:
1. **Dough Preparation**: The dough is crafted using maida (refined flour), salt, oil, and water. The secret to a great Parotta lies in the dough’s texture and the quantity of oil incorporated.
2. **Resting the Dough**: Post-mixing, the dough is coated with oil and left to rest. This resting phase is essential for achieving the desired flakiness.
3. **Shaping the Parotta**: Balls the size of tennis balls are pinched from the dough. Each ball is flattened and skillfully tossed to form a very thin, translucent layer. This layer is then folded into a lengthy strip and coiled into a round shape, resembling a rosette.
4. **Rolling and Frying**: The rosettes are drizzled with additional oil and rolled out into slightly thicker concentric rotis. They are then fried on a hot tawa until they turn golden brown.
5. **Layering**: After frying, the Parottas are often crushed together with a clapping motion to separate the layers, enhancing their flaky texture.
## Tips for Perfect Parotta
Preparing Parotta at home might appear challenging, but with practice, it becomes simpler. Here are some suggestions:
– **Thin Layers**: Strive to shape the dough as thin as you can. Don’t fret about tiny tears; they are part of the process.
– **Keep Dough Greased**: Ensure the dough balls are well-greased and covered with a damp cloth to avoid drying out.
– **Practice**: It may require a few tries to nail the perfect Parotta, so be patient and continue practicing.
## Serving Suggestions
Parotta is best enjoyed fresh from the stove, accompanied by steaming hot salna or kurma. The combination of the flaky bread and aromatic curry results in a delightful meal that is hard to resist.
For those eager to try making Parotta at home, this eggless recipe serves as an excellent starting point. With just a handful of simple ingredients and some perseverance, you can savor this delicious South Indian delight in your own kitchen.