Parotta or porotta (Malayalam: പൊറോട്ട), (Tamil: பரோட்டா) is a layered South Asian flatbread made from refined flour, eggs and oil.

Step by step recipe with detailed video. A very easy recipe for home made parottas from scratch. Malabar Parotta is a very famous bread in Kerala and Tamilnadu. Its even popular in Srilanka. Parotta was always a restaurant affair for us when we were young. The first time I ate home made parotta was at my uncle’s friends house. He later became ...

Aug 6, 2020 · parotta recipe, kerala paratha recipe, malabar paratha recipe with step by step photo/video. south indian layered paratha recipe with maida or plain flour.

Dec 16, 2013 · Learn how to make Parotta recipe, a street food of Tamil Nadu. A gem among South Indian breakfast recipes, its served with salna & parotta dough has no egg.

Oct 9, 2020 · Parotta is a layered flatbread popular in Tamilnadu and Kerala, traditionally made using maida (all-purpose flour). Working with maida and bringing out all the layers while keeping it soft is a tricky process.

Dec 6, 2022 · Parotta also known as Malabar Paratha or Kerala Paratha are crispy, flaky, soft, unleavened layered flatbreads from Kerala. This Parotta recipe is also egg free, and made without yeast.

Apr 19, 2022 · Parotta bread is a buttery flatbread that is crispy and slightly crunchy and is likened to an Indian version of a croissant. It dips really well in savory sauces and is also good for scooping up meat and other veggies dishes.

May 6, 2021 · Malabar Parotta is known for his innovative approach to traditional Indian cuisine, combining classic flavors with modern techniques and presentation. He has won numerous awards for his culinary skills, including the prestigious 'Best …

Oct 23, 2017 · Parotta (also known as Barotta) is a delicacy popular in the states of Kerala and Tamil Nadu. It is sold in street shops as well as in big restaurants. It's a pretty sight to watch the street side parotta masters (that's how they are called) making parotta. They do it with such high speed and precision. Wow!!

Feb 25, 2015 · Heat an iron dosa pan ( It works the best) and put the parotta. When you put it, the parotta may shrink. So spread it using your hands on the tawa carefully. Now drizzle 1/2 tsp of oil around the parotta. Keep the flame medium. Keep flipping and pressing the parotta with dosa flipper on both sides till you see the golden brown spots.