Parotta is a layered flatbread prepared using all-purpose flour or wheat flour. It is quite popular in the regions like Tamil Nadu, Kerala, Karnataka and Maharashtra. Even countries like Malaysia and Sri Lanka have parottas. The parottas are available as street food too and also served at weddings and feasts. The best Parotta combos are most commonly eaten with kurma, chicken, fish, beef or mutton curry. They are also served with vegetables as well as raita.
Commonly known as parotta or porotta, it is believed to have originated in the Malabar region in Kerala. The parottas are prepared by kneading all-purpose flour or wheat flour in ghee or oil, water and in some cases egg as well. Then dough balls are rolled using a rolling pin as thin as possible. Then the rolled parotta is placed on a hot tava and fried from both sides by drizzling oil on it.
Parotta or Paratha
Parottas are also called parathas but they are different from them. Parathas are a north Indian dish and parottas are found in South India. Moreover, parottas are flaky and have layers in them like a laccha paratha whereas parathas usually are plain or have a filling in them.
Variations of parotta
Perhaps the best-known variant of parotta is Kerala’s Malabar parotta which is served with beef fry. There are other varieties of Parotta as well like the coin parotta, veechu parotta with salna in Tamil Nadu and bun parotta in Karnataka.
Also, parotta is popular in countries like Sri Lanka which has its version of kottu parotta, Malaysia has roti canai and Trinidad’s ‘buss up shut’.
A visit to south India will be incomplete without trying the delicious parotta combos. So, we have prepared a list of the best parotta combos for every foodie out there.
Here is a list of 10 parotta combos to try in South-
1. Parotta and chicken curry
Parotta and chicken curry is the best combination that one can find in South India. A warm and crispy parotta goes well with the flavourful, tender and succulent chicken curry. The spicy chicken curry makes the whole experience soulful.
Variants of chicken dishes that can be eaten with Parotta are- coconut chicken curry, chicken salna, chicken kothu parotta etc.
2. Malabar parotta with Kerala beef curry
The best-known variant of parottas is perhaps the Malabar parotta that has its origin in the Malabar region. The Malabar parottas are flaky, crispy and chewy and are prepared with refined or unrefined flour with a lot of coconut oil. Malabar parottas are basically a South Indian version of laccha parathas in north India.
Malabar parottas are usually eaten with dishes like vegetable korma, beef roast or any other south Indian or north Indian curry. But the Malabar parottas make the best combination with Kerala beef curry. The beef curry is prepared by slow roasting pieces of beef in a curry. The roasting of beef is done in a mixture of onions, tomatoes, garlic and spices including star anise, bay leaves, cardamom, cinnamon and cloves. This delectable combination of Malabar parottas with Kerala beef curry is heavenly.
3. Kothu parotta
This parotta is a popular dish in Tamil Nadu and can be found in restaurants as well as street side stalls. Kothu means ‘minced’ in Tamil. The dish also has a Sri Lankan version which is known as kothu roti. The parottas are shredded into bite sized pieces and then are mixed with meat, egg or vegetables and a spicy gravy. This dish is quite popular as a street food in South India and its taste is worth dying for.
4. Beef kizhi parotta
Beef Kizhi parotta is a special kind of parotta which is a combination of parotta with beef curry, wrapped inside a banana leaf. Being served in banana leaves, it is literally a bundle of deliciousness. Kizhi in Malayalam means a herbal bundle that is warm and soothing and is used for body massages. It is also known as kozhi potalam parotta where potalam means parcel. The filling inside could vary like chicken or mutton since a lot of people avoid eating beef.
5. Virudhunagar Ennai Parotta with salna
Instead of pan frying like a traditional parotta, this parotta is deep-fried to make it flakier and crunchier on the outside and soft on the inside. These parottas originated in Madurai and are a popular street food. They are served with a spicy gravy called salna. Salna is slightly thin gravy as it is made to be soaked in parottas. It is prepared using chicken which is soaked in flavourful ingredients the dish is spicy and green and red chillies are also added to it to make it a spicy gravy. Salna can also be served with dosa, idli or idiyappams and make a perfect gravy for breakfast. Virudhunagar ennai parotta with salna makes the most heavenly parotta combos that should not be missed under any circumstances.
6. Chilli parotta
Chilli parotta is a vegetarian variant of kothu parotta. It contains tomato, chillies, onion and capsicum instead of meat. It is a popular street food which is prepared by breaking it into bite sized pieces which is coated in flour and spices and then deep-fried. The pieces are then tossed in a coconut gravy of onions and capsicum. This parotta is crispy and chewy unlike kothu parotta which is soft. The flavour of chilli parotta can be changed by adding more or less spices and sauces to it.
7. Egg parotta
This is nothing but a Malabar parotta which has an egg broken over it, while it is being pan-fried. It is a delicious version of the famous egg dosa. In egg parotta instead of meat, egg and vegetables are added. The parotta can be served as breakfast or as snack with masala tea.
8. Veechu Parotta
Veechu parotta is quite popular in Tamil Nadu and is similar to a Malabar parotta or coin parotta. It is a multi-layered parotta that is rolled in the shape of a square envelope. The name comes from the Tamil word ‘veesu’ which means to spin in the air. The discs after being rolled are thrown in the air and spun until they are paper thin. The corners are then gathered to make an envelope like shape and then the parottas are pan-fried.
9. Ceylon parotta
Ceylon parotta gets its name from its place of origin- Sri Lanka. It is like veechu parotta but has two layers instead of one. Although, it is folded like an envelope like veechu parotta. The parotta is delicious and flaky and can have a variety of fillings. From chicken to meat and vegetables to even sea food in some cases, ceylon parotta is stuffed with variety of fillings. The parotta can be eaten as a side dish and is also a very filling and delicious meal.
10. Bun Parotta
Bun parotta is the most famous dish in Madurai. This parotta is made with all-purpose flour, sugar, egg, oil, salt and water. The dough is rested for 5 hours to make it flexible and stretchable and also gives more layers to parotta. It is then cooked with oil on a tava. Bun parotta is usually served with chicken salna, veg salna, vegetable kurma and Kerala style egg roast curry. This dish is perfect for dinner or for a party with friends and family. Bun parotta is served in fine dine restaurants and street side stalls as well.
Parottas are a pride to south Indian cuisine. The crispy, flaky yet soft parottas are popular as street food and can also be seen in the menus of fine dine restaurants. These dishes are pretty easy to make and can be mastered with a little practice. Parottas make an extremely delicious and satisfying meal.
So, whenever you visit South India do not miss these finger-licking and delicious 10 Parotta combos.
Also read these articles for a guide to south Indian food-
- Top 10 foods to try in Kerala
- Best Arabic food in Thrissur
- 6 best restaurants in Kochi
- 8 best local food in Kochi
- 15 best street food in Chennai
- best south Indian dishes for breakfast