# Parotta Recipe ~ South Indian Style Layered Parota
The tender and flaky Parotta, also recognized as Barotta or Porotta, is a cherished dish in the Southern regions of India, especially in Kerala, Tamil Nadu, and Karnataka. This layered flatbread is frequently available at roadside stalls, where it is served steaming hot alongside various curries, making it a favored option for breakfast, evening snacks, or dinner.
## Origins and Variations
Parotta boasts various regional adaptations, with each state presenting its distinct flair. In Kerala, it is often enjoyed with a selection of curries, encompassing vegetable, chicken, egg, beef, and mutton. In Tamil Nadu, it is customarily accompanied by vegetable salna or chicken salna. The flexibility of Parotta allows it to pair well with both vegetarian and non-vegetarian dishes, establishing it as a staple in South Indian gastronomy.
## The Art of Making Parotta
While many relish Parotta at local dining establishments, preparing it at home can be a fulfilling endeavor. The process encompasses several steps:
1. **Dough Preparation**: The dough is crafted using maida (refined flour), salt, oil, and water. An ample amount of oil is incorporated into the dough, which is then allowed to rest.
2. **Shaping the Dough**: Following the resting period, tennis ball-sized pieces of dough are pinched off. Each piece is flattened and skillfully tossed to form a thin, translucent layer.
3. **Pleating**: The delicate layer is pleated into a lengthy strip and coiled into a circular shape, resembling a rosette.
4. **Rolling and Frying**: The rosettes are drizzled with additional oil, rolled out into slightly thick rotis, and fried on a hot tawa until they achieve a golden brown color.
5. **Layering**: After frying, the Parottas are typically clapped together to separate the layers, enhancing their flaky nature.
## Tips for Perfect Parotta
– **Thin Layers**: The secret to a successful Parotta is to make the dough as thin as possible. Don’t be concerned about minor rips; they are part of the process.
– **Keep Dough Moist**: Ensure the dough balls are well-oiled and covered with a damp cloth to avoid drying out.
– **Practice**: It may require a few tries to perfect the technique, but with patience and practice, anyone can produce delicious Parottas at home.
## Serving Suggestions
Parotta is best savored hot, fresh from the stove, paired with a steaming serving of salna or kuruma. The blend of the flaky bread with flavorful curry creates a delightful culinary experience.
For those eager to attempt making this South Indian specialty, the following eggless Parotta recipe serves as an excellent starting point. With just a few basic ingredients and some practice, you can relish homemade Parottas that rival those from your favorite roadside stalls.