Kerala porotta
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Kerala Porotta (or Porotta, (Malayalam:പൊറോട്ട)) is a south Indian flatbread made with fine maida, eggs and fat. These are prepared with by a technique which involves waving and puffing the dough in order to form the layers. It is a very common menu item in Kerala. It is usually served with a curry dish. Typical Kerala Porotta is very high in fat and cholesterol content with very little fibre content[citation needed]. The kerala porotta is larger in diameter than the common parotta available in the other South Indian states.
In Kerala, it is pronounced porotta which is a derivative of the term prata, a Southeast Asian term still used in Singapore. The dish found its way to South India through the tea estate workers returning from Sri Lanka and Malaysia. The North Indian paratha sounds similar but is a different type of bread.
[edit] See also
- Paratha
- Roti canai - Malaysian variant
- Roti prata - Singaporean variant
- Cuisine of Kerala
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