Parotta

PAROTTA

Regardless of its origins, parathas soon became popular all over South Asia. All south Indian states have their own versions of the ubiquitous paratha, the most popular being “Kerala Porotta,” which is mostly made of ‘maida'(white flour) instead of ‘atta'(wheat flour). The Kerala Porotta is popular and is usually devoured with egg roast, chutney, yogurt, avial and non vegetarian curries

Image courtesy: http://kingofkeralaparadise.com/wp-content/uploads/2015/07/Kerala-Porotta.jpg


Author: Sumana Rao | Posted on: October 9, 2015

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