{{Short description|Sri Lankan / South Indian flatbread}} {{distinguish|Paratha}} {{good article}} {{Use dmy dates|date=December 2019}} {{Infobox food | image = Malabar Porotta (cropped).jpg | caption = Malabar parotta | image_alt = A light-coloured flatbread that is round and layered. | alternate_name = Porotta, barota | region = Tamil Nadu, Kerala, Sri Lanka | type = Flatbread | main_ingredient = Maida, oil, water, salt | minor_ingredient = Eggs, sugar | other = | associated_cuisine = Tamil cuisine, Kerala Cuisine, Sri Lankan cuisine | variations = Roti canai, kothu parotta }} '''Parotta''' (or '''porotta''') is a layered Indian flatbread made from maida (refined flour) and oil. It is soft, flakey, and layered. It is commonly seen in Sri Lanka and in South India, especially in the states of Kerala and Tamil Nadu. It is distinct from the North Indian paratha, which uses atta flour.
There are many types of parotta. The most common is the '''Malabar parotta''' (or '''Kerala parotta'''), which is kneaded with oil and shaped into a spiral before being rolled out. '''Veechu parotta''', from Tamil Nadu and Sri Lanka, is folded into a square; '''Ceylon parotta''' is the same but with a filling. Kothu parotta is torn apart and mixed with other foods. A wide range of dishes may be served with parotta, such as korma, beef fry, or tomato-based salna.
Malabar parotta may have originated after West Asian flatbreads were introduced to the Malabar Coast, while another theory states that it evolved from North Indian parotta. It increased in popularity in the 20th century as wheat propagated in South India. In the present day, Parotta is a staple food in South India, served by homes, street vendors, restaurants, and other establishments. Parotta, particularly when paired with beef, is a cultural symbol of Kerala. The Southeast Asian roti canai is a similar dish based on parotta.
== Terminology == ''Parotta'' is the South Indian equivalent of the Hindi term ''paratha'', referring to a distinct regional equivalent.<ref name="Sannith" /> The spelling ''barota'' is used in Tamil Nadu;<ref name="Simon" /> this corresponds to the Tamil pronunciation, while ''parotta'' corresponds to the Malayalam pronunciation.<ref name="Sannith" />
== Preparation and serving == thumb|left|thumbtime=7|alt=A circle of dough is repeatedly lifted and slapped down until it is very thin. It is then quickly shaped into a spiral. Another circle of dough is rolled out with a rolling pin, then the process is repeated.|A parotta cook shaping the dough. Parotta is prepared by kneading maida (refined flour), oil, salt, and water. Sugar and eggs are sometimes included.{{sfnm|1a1=Indrani|1a2=Jyothsna Rao|1a3=Udaya Sankar|1a4=Venkateswara Rao|1y=2000|1p=323|2a1=Parimala|2a2=Sudha|2y=2015|2p=76|3a1=Prasada Rao|3a2=Hemalatha|3y=2014|3p=288}} The ratio of oil to flour is about 5 to 10 percent, while the ratio of salt to flour is about 1.5 to 2.5 percent.{{sfn|Qarooni|1996|p=89}} The use of maida makes the bread chewy, while fat makes it flakey by shortening the dough.<ref>{{Cite news |last=Ashok |first=Krish |date=23 October 2020 |title=Masala Lab {{!}} Why maida is not the supervillain of the flour world |url=https://www.livemint.com/mint-lounge/food/masala-lab-why-maida-is-not-the-flour-world-villain-111603383026971.html |access-date=4 March 2026 |work=Mint}}</ref>
Balls of the dough are beaten and stretched,{{sfn|Qarooni|1996|p=89}} which makes it pliable and determines the texture of the parotta.<ref name="Nagarajan" /> After resting for about 5 minutes,{{sfn|Qarooni|1996|p=89}} the dough is thinly sheeted, with the use of oil, and folded to form layers.{{sfn|Parimala|Sudha|2015|p=77}} It is then shaped into a spiral and rolled flat.{{sfn|Parimala|Sudha|2015|p=76}}<ref name="Sannith" /> This forms a circle about {{Convert|15|to|20|cm|in}} across and {{Convert|5|to|7.5|mm|in}} thick,{{sfn|Haridas Rao|Sai Manohar|2003|p=1035}} or as thin as {{Convert|2|to|3|mm|in}}. It is then cooked atop a griddle,{{sfnm|1a1=Qarooni|1y=1996|1p=89|2a1=Prasada Rao|2a2=Hemalatha|2y=2014|2p=288}} using a long spatula to flip it.<ref name="Simon" /> Under experimental conditions, according to researchers Dasappa Indrani and Gandham Venkateswara Rao, the optimal baking time is 2 minutes at {{Convert|230|C|F|-1}}.{{sfnm|1a1=Indrani|1a2=Venkateswara Rao|1y=2007|1p=71|2a1=Parimala|2a2=Sudha|2y=2015|2p=77}}{{efn|Indrani and Venkateswara Rao also state that the optimal recipe uses about 100 g flour, 60 g water, 15 g oil, 10 g egg, 1 g salt, and 1 g sugar,{{sfnm|1a1=Indrani|1a2=Venkateswara Rao|1y=2011|1p=28|2a1=Parimala|2a2=Sudha|2y=2015|2p=77}} which is kneaded for 4 minutes, rested for 30 minutes, and stretched to a thickness of 5 millimetres.{{sfnm|1a1=Indrani|1a2=Venkateswara Rao|1y=2007|1p=71|2a1=Parimala|2a2=Sudha|2y=2015|2p=77}}}} After cooking, a parotta may be pulled with both hands to separate the layers.<ref name="Simon" />
{{Gallery | title=Preparation of parotta | width=180 | height=120 | File:മൈദ 6xv .jpg|alt1=A bowl of white flour next to balls of dough.|Parotta is made of a dough of maida. | File:Round spiralled ball of dough.jpg|alt2=Several balls of coiled dough, showing complex layers.|Dough is shaped into spiralled balls, which give parotta its flakey layers. | File:Parotta (deep fried) in making in Tuticorin district JEG2827.JPG|alt3=Several flat circles of dough that are visibly layered.|Dough is rolled flat after shaping. | Kerala Porotta making 02 (cropped).jpg|alt4=Two circles of dough begin to brown atop a griddle.|Parotta is cooked on a griddle. }}
Parotta is thin, flakey,<ref name="Nagarajan" /> and round, with distinct layers. In appearance, it is cream coloured with some light brown spots.{{sfnm|1a1=Parimala|1a2=Sudha|1y=2015|1p=76|2a1=Prasada Rao|2a2=Hemalatha|2y=2014|2p=289}} It is soft with a kind of chewy mouthfeel and a pliable handfeel, and it quickly breaks down while chewing.{{sfnm|1a1=Indrani|1a2=Venkateswara Rao|1y=2011|1p=28|2a1=Parimala|2a2=Sudha|2y=2015|2pp=76–77}}
Parotta is classified as a multi-layered, unleavened flatbread.{{sfn|Prasada Rao|Hemalatha|2014|p=288}} It differs from other flatbreads as it has many separate layers.{{sfn|Prabhasankar|Indrani|Jyotsna|Venkateswara Rao|2004|p=2131}} South Indian parotta is distinct from North Indian paratha, which is made of atta (whole wheat flour) rather than maida.{{sfn|Prasada Rao|Hemalatha|2014|p=288}}<ref name="Ghose">{{Cite web |last=Ghose |first=Sandip |date=2023-08-27 |title=Paratha, parotta, prata: How a humble flatbread went global |url=https://www.newindianexpress.com/web-only/2023/Aug/19/paratha-parotta-prata-how-a-humble-flatbread-went-global-2606881.html |access-date=2024-10-27 |website=The New Indian Express}}</ref> Though both types use fat in the dough to achieve a layered texture,<ref name="Pillai" /> North Indian paratha is shallow fried,{{sfn|Mir|Shah|2018|p=93}} and it usually uses a different technique of folding into layers.<ref name="Pillai" />
{{Multiple image | total_width = 270 | image1 = Parotta Beef-a local restaurant-Kerala (cropped).jpg | alt1 = A bowl of brown meat atop a plate of parotta | image2 = Soru from south India parotta salna (cropped).jpg | alt2 = A plate of parotta with a red, liquidy pairing. | footer = Typical pairings are beef fry (left) in Kerala and salna (right) in southern Tamil Nadu. }} Parotta may be eaten at any time of day.<ref name="Harikumar" /><ref name="Shrikumar" /> It may be served with many dishes, including both vegetarian and non-vegetarian curries or roasts.{{sfn|Pant|2013|p=32}}<ref name="Outlook India-2023" /> Korma is a typical pairing in both Kerala and Tamil Nadu.{{sfn|Pant|2013|p=32}} In Kerala, beef fry is a common pairing with Malabar parotta,<ref name="Ghose" /><ref name="Outlook India-2023" /> while other pairings include chicken curry or egg curry,<ref name="Simon" /><ref name="Pillai" /> as well as vegetarian dishes such as vegetable korma or kadala curry.<ref name="Simon" /> Parotta is also commonly paired with salna, a tomato-based gravy that may be cooked with chicken or mutton, or served plain;<ref name="Sannith" /><ref name="Outlook India-2023" /> the latter is known as parotta salna.<ref name="Pillai" /> Salna is the most common pairing with parotta in southern Tamil Nadu,<ref name="Sannith" /> including from restaurants in Madurai.<ref name="Sukanya" /> Parotta is often served with hot, sweetened tea.{{sfn|Pant|2013|p=32}} Restaurants often serve parotta on banana leaf plates.{{sfn|Tirpude|Singh|2025|p=81}}<ref name="Sukanya" />
== Variants == {{Multiple image |perrow=2 |total_width=300 |image1=Porotta 04.jpg |alt1=A round, spiraled flatbread with brown spots. |caption1=Malabar parotta is very flakey. |image2=Veechu Rotti.jpg |alt2=Some parottas that have been folded toward the center, in both directions, to form a square. Another one is being folded over as it cooks. |caption2=Veechu parotta is folded into squares. |image3=Veg Kothu Parotta served in Tamil Nadu (cropped).JPG |alt3=A chopped mixture of cooked dough and various vegetables, served with a spoon. |caption3=Kothu parotta is torn and mixed with foods. |image4=Pearl City's Poricha (Fried) Parotta with Mutton Saalna (cropped).jpg |alt4=A parotta with crispy browning. |caption4={{lang|ta-Latn|Poricha parotta}} is deep-fried. |image5=Bun Parotta-2-Rasipuram-namakkal-India.jpg |alt5=A stack of breads that are fairly thick and golden brown. |caption5=Bun parotta resembles a bun. |image6=Coin porotta (cropped).jpg |alt6=A stack of small, round parottas with spiraling layers. |caption6=Coin parotta is crispy and bite-sized. |image7=Nool porotta (cropped).jpg |alt7=A parotta whose dough appears to be pulled apart and resembles ribbon. |caption7={{lang|ml-Latn|Nool parotta}} has stringy layers. |image8=Beef Kizhi Porotta.jpg |alt8=A scrunched-up parotta topped with beef, atop a banana leaf. |caption8={{lang|ml-Latn|Kizhi parotta}} is steamed in a banana leaf bag. }} The most common parotta in the state of Kerala is the Malabar parotta (also known as Kerala parotta), which has layers formed by kneading oil into the dough and cutting the dough while rolling it.<ref name="Ghose" /><ref name="Outlook India-2023" /> The dough contains flour, milk, and a small amount of sugar, and it usually contains eggs, though eggs may be excluded based on regional differences or individual preferences.<ref name="Simon">{{Cite news |last=Simon |first=Steni |date=11 November 2022 |title=We love parotta |url=https://www.newindianexpress.com/cities/chennai/2022/Nov/11/we-love-parotta-2517387.html |access-date=4 March 2026 |work=The New Indian Express}}</ref> Coconut oil may be used.<ref name="Sannith" /> Malabar parotta is fluffy and very flakey.<ref name="Outlook India-2023">{{Cite web |date=2023-01-27 |title=A Taste of Kerala: The Malabar Parotta |url=https://www.outlookindia.com/travel/a-taste-of-kerala-the-malabar-parotta-news-203829 |access-date=2024-10-27 |website=Outlook India |language=en}}</ref> It resembles the North Indian lachha paratha, which is also flakey but has a different preparation method and is made of atta.<ref name="Ghose" /><ref name="Outlook India-2023" /> Parottas served in Madurai, Tamil Nadu, are denser than Malabar parottas.<ref name="Sukanya">{{Cite news |last=Sukanya |first=Indumathy |date=5 December 2022 |title=Have you tasted the legendary parottas of Madurai? |url=https://www.livemint.com/mint-lounge/food/have-you-tasted-the-legendary-parottas-of-madurai-111670223368025.html |access-date=4 March 2026 |work=Mint}}</ref>
Veechu parotta, from Sri Lanka and the Indian state of Tamil Nadu, is thin and folded into a square,<ref name="Ghose" /> with more layers than Malabar parotta,<ref name="Simon" /> formed by tossing the dough.<ref name="Sukanya" /> Ceylon parotta is a stuffed version of the veechu parotta with minced meat<ref name="Ghose" /> or a filling of eggs and salna.<ref name="Sukanya" /> It originated in Sri Lanka (formerly Ceylon). The Ceylon parotta served at Buhari Restaurant in Chennai, Tamil Nadu, is stuffed with mutton and has an egg-washed crust.<ref name="Sannith" />
Kothu parotta ({{translation|minced parotta}})<ref name="Simon" /> is torn into pieces; this may be mixed with meat, eggs, vegetables, and onions.<ref name="Nagarajan" /> A version of this dish originated in Tamil Nadu, where it is the most common type of parotta,<ref name="Simon" /> while another version originated in Sri Lanka.<ref name="Pillai" /> It is also eaten in Kerala.<ref name="Nagarajan" />
There are several other variants of parotta.<ref name="Nagarajan" /><ref name="Ghose" /> {{lang|ta-Latn|Poricha parotta}}, a version from Virudhunagar, Tamil Nadu, has a hole in the middle and is deep-fried after being cooked on a griddle; it is crispy and resembles a puri.<ref name="Nagarajan" /><ref name="Sukanya" /> This may be topped with chickpea dal or potato sabzi.<ref name="Nagarajan" /> The bun parotta, from Madurai, is a cross between a parotta and a bun. It uses a dough with eggs, milk, and sugar, which has a long resting time and is tossed until it is thin, resulting in a layered texture with a crispy exterior and a soft interior.<ref name="Nagarajan" /><ref name="Sukanya" /> It is eaten by being dipped into curry.<ref name="Ghose" /> Coin parotta is bite-sized—about {{Convert|2|cm|in|0}} across<ref name="Nagarajan" />—and crispier than a Malabar parotta, using the same ingredients.<ref name="Simon" /> In Kerala, {{lang|ml-Latn|chatti paal parotta}} is made of a stack of three parottas with coconut milk and meat, topped with cashews, raisins, and fried onions; this is steamed between two banana leaves. {{lang|ml-Latn|Kizhi parotta}} consists of parotta and a meat dish steamed in a banana leaf bag.<ref name="Nagarajan" /> A form of {{lang|ml-Latn|kizhi parotta}} called {{lang|ml-Latn|thukku parotta}} is served in the city of Kochi.<ref name="Simon" /> In Madurai, {{lang|ml-Latn|kizhi parotta}} is made using bun parotta.<ref name="Sukanya" /> Another Keralan version is {{lang|ml-Latn|nool parotta}}, whose layers are crispy, stringy, and translucent.<ref name="Nagarajan" />
Variations of parotta exist beyond India.<ref name="Pillai" /> The Malaysian version, roti canai, closely resembles Malabar parotta,<ref name="Kirch">{{Cite web |last=Kirch |first=John |date=31 July 2009 |title=Roti Canai - Kuala Lumpur takes a flatbread to new heights |url=https://www.wsj.com/articles/SB124893513501192849 |access-date=27 October 2024 |website=Wall Street Journal}}</ref> maintaining its spiral shape and flakey texture.<ref name="Sannith" /> In the cuisine of Trinidad and Tobago, a version is known as buss-up-shut.<ref name="Pillai" />
== Physical properties == [[File:An image of Parotta.jpg|thumb|alt=A basket filled with round, layered flatbreads with brown spots.|The colour of parotta is associated with gluten in the flour.]] Sensory properties of parotta include shear force and compression. Factors correlated with higher shear force include lower resting time, higher baking time, and higher baking temperature, while a higher mixing time is correlated with a thinner parotta.{{sfn|Parimala|Sudha|2015|p=77}} According to Indrani and Venkateswara Rao, increasing the amount of eggs or salt is correlated with higher strength and elasticity of the dough, while increasing the amount of oil is correlated with lower strengh and viscosity.{{sfn|Indrani|Venkateswara Rao|2007|p=105}} Finer flour is correlated with a softer texture.{{sfn|Sakhare|Inamdar|Soumya|Indrani|2014|p=4113}} Protein content in the flour is also a large factor in the sensory properties,{{sfnm|1a1=Indrani|1a2=Venkateswara Rao|1y=2000|1p=881|2a1=Parimala|2a2=Sudha|2y=2015|2p=77|3a1=Prasada Rao|3a2=Hemalatha|3y=2014|3p=289}} impacting the chewiness and separation of layers.{{sfn|Prabhasankar|Indrani|Rajiv|Venkateswara Rao|2003|p=607}} Gluten content is correlated with the colour, while damaged starch content is correlated with the spotted appearance.{{sfn|Parimala|Sudha|2015|p=77}} The outer layers of parotta experience high distortion of starch compared to the inner layers.{{sfnm|1a1=Prabhasankar|1a2=Indrani|1a3=Rajiv|1a4=Venkateswara Rao|1y=2003|1p=Prabhasankar|2a1=Indrani|2a2=Jyotsna|2a3=Venkateswara Rao|2y=2004|2p=2132}} Additives may be used to improve properties of parotta.{{sfn|Parimala|Sudha|2015|p=78}} The enzymes xylanase and protease have been shown to strongly improve properties.{{sfnm|1a1=Prabhasankar|1a2=Indrani|1a3=Jyotsna|1a4=Venkateswara Rao|1y=2004|1p=2133|2a1=Prasada Rao|2a2=Hemalatha|2y=2014|2p=289}}
Parotta begins to stale after about four hours, after which it becomes less chewy.{{sfn|Indrani|Venkateswara Rao|2011|p=35}} The addition of hydrocolloids may slow staling.{{sfn|Fadda|Sanguinetti|Del Caro|Collar|2014|p=477}} Parotta that has been frozen and thawed largely retains its properties.{{sfnm|1a1=Parimala|1a2=Sudha|1y=2015|1p=77|2a1=Prasada Rao|2a2=Hemalatha|2y=2014|2p=289}}
== History == Culinary anthropologist Kurush Dalal says that the Malabar parotta is likely to have come with Arab traders from West Asia and sailors from Central Asia, both regions with trade links to the Malabar Coast.<ref name="Nagarajan" /><ref name="Ghose" /> He notes that Kerala had been trading with West Asia since ancient times,<ref name="Nagarajan" /><ref name="Pillai" /> and that wheat is not widely grown in Kerala, indicating a foreign origin for the wheat-based bread.<ref name="Nagarajan" /><ref name="Outlook India-2023" /> In contrast with these theories, it is commonly believed that paratha spread to Kerala from North India, particularly Punjab.<ref name="Ghose" /> Dalal states that, although there is no conclusive evidence about the origin of parotta, the West Asian origin theory is more likely, as the method of creating layers is foreign to India.<ref name="Pillai" /> Later, South Asian migrants to Malaysia, including indentured labourers from British India, spread parotta to Southeast Asia, where it became known as roti canai—named after the city of Chennai in Tamil Nadu—or roti prata.<ref name="Ghose" /><ref name="Kirch" />
Wheat became increasingly common in South India, a predominantly rice-eating region, in the late 20th century, with parotta and other breads being widely consumed.{{sfn|Parimala|Sudha|2015|p=76}} Parotta gained popularity in the Tamil cities of Madurai and Virudhunagar amid famines that limited rice production; initially popular as a cheap food source, it eventually became a prized street food. The oldest parotta stalls in Madurai date to around the 1950s.<ref name="Shrikumar" /> Kothu parotta spread from Sri Lanka to Madurai, where it became popular as a street food, and later to Kerala.<ref name="Nagarajan" /> Coin parottas originated in Tuticorin, Tamil Nadu, in the 1980s, after the Ceylon parotta was introduced by Ceylonese migrant workers who were employed at the Tuticorin Port.<ref name="Sannith" /> The bun parotta is claimed to have been invented by the restaurant Madurai Bun Parotta Kadai in 1999.<ref name="Sukanya" /> {{lang|ml-Latn|Nool parotta}} was popularised by chef Suresh Pillai, who has posted about the dish on Instagram Reels and received millions of views.<ref name="Nagarajan" />
Parotta from restaurants became highly demanded after the end of the COVID-19 lockdown in Kerala in 2020.<ref name="Kanth">{{Cite news |last=Kanth |first=Ajay |date=14 June 2020 |title=Porotta in huge demand as dine-in services pick up |url=https://www.newindianexpress.com/states/kerala/2020/Jun/14/porotta-in-huge-demand-as-dine-in-services-pick-up-2156312.html |access-date=4 March 2026 |work=The New Indian Express}}</ref> The same year, Kerala Authority for Advance Ruling decided that frozen parotta was subject to a higher tax rate than ready-to-eat roti as a frozen product did not qualify as ready-to-eat. Some residents of Kerala condemned the decision, arguing that it unfairly targeted a regional food, with the hashtag #handsofparotta becoming a trend.<ref name="Pillai">{{Cite news |last=Pillai |first=Pooja |date=18 June 2020 |title=Meet the parotta – the Kerala flatbread that attracts more GST than North Indian roti |url=https://indianexpress.com/article/explained/parotta-kerala-more-gst-than-roti-6457742/ |access-date=4 March 2026 |work=The Indian Express}}</ref><ref name="Harikumar">{{Cite news |last=Harikumar |first=J. S. |date=24 June 2020 |title=#handsoffporotta... Why Malayalis are up in arms against a GST ruling on their favourite parotta |url=https://www.thehindu.com/life-and-style/food/handsoffporotta-why-malayalis-are-up-in-arms-against-a-gst-ruling-on-their-favourite-porotta/article31833264.ece |access-date=4 March 2026 |work=The Hindu}}</ref>
== Prevalence == [[File:Barotta stall.jpg|thumb|upright|alt=In front of a small food stall, a man cooks several parottas atop a large, round grill.|Parotta is commonly served as street food.]] Parotta is a staple food of South India,{{sfn|Parimala|Sudha|2015|p=76}} strongly associated with both Kerala cuisine and Tamil cuisine.<ref name="Sannith">{{Cite web |last=Sannith |first=Jude |date=2020-07-17 |title=How the parotta became South India's favourite flatbread - CNBC TV18 |url=https://www.cnbctv18.com/buzz/how-the-parotta-became-south-indias-favourite-flatbread-6366721.htm |access-date=2024-10-27 |website=CNBC TV18}}</ref> The Keralan version, originating in the Malabar region of northern Kerala, is a staple across the state.<ref name="Nagarajan">{{Cite news |last=Nagarajan |first=Saraswathy |date=2024-01-05 |title=Kerala's signature dish, the Porotta, from Kanhangad to Kaliyikkavila |url=https://www.thehindu.com/food/features/experience-the-layered-story-of-keralas-signature-dish-the-porotta-from-kanhangad-to-kaliyikkavila/article67557335.ece |access-date=2024-10-27 |work=The Hindu |language=en-IN |issn=0971-751X}}</ref> Over half of the wheat flour produced in South India is used for parotta.{{sfnm|1a1=Indrani|1a2=Jyothsna Rao|1a3=Udaya Sankar|1a4=Venkateswara Rao|1y=2000|1p=323|2a1=Parimala|2a2=Sudha|2y=2015|2p=76}} Variants of the bread are common in the cuisines of Sri Lanka, Malaysia, and Singapore.<ref name="Nagarajan" />
Parotta is a popular street food in Kerala and other parts of South India.<ref name="Outlook India-2023" /> Parotta is served by informal establishments in Kerala known as thattukadas,<ref name="Nagarajan" /> while kothu parotta is popular in Madurai, from vendors known as {{lang|ta-Latn|roattu kadai}}.<ref name="Sannith" /> Parottas are also available at tea houses, toddy shops in the state.<ref name="Outlook India-2023" /> Parotta may also be homemade.{{sfn|Indrani|Jyothsna Rao|Udaya Sankar|Venkateswara Rao|2000|p=324}} Frozen parottas and frozen dough are also available.{{sfn|Parimala|Sudha|2015|p=79}}
Parotta is also served at restaurants.{{sfn|Indrani|Jyothsna Rao|Udaya Sankar|Venkateswara Rao|2000|p=324}} Some establishments employ cooks dedicated entirely to making parottas—known in Madurai as parotta masters<ref name="Sukanya" />—who develop specific stretching and kneading methods.<ref name="Nagarajan" /> {{As of|2020}}, the average restaurant in Kerala serves approximately 100 parottas per day, with some serving over 1,000.<ref name="Kanth" /> {{As of|2022}}, parotta is the most popular dish ordered from the delivery app Swiggy in Kerala.<ref name="Anilkumar">{{Cite news |last=Anilkumar |first=T. |date=28 December 2022 |title=Porotta is king in 2022, overtakes biriyani, idiyappam in online orders |url=https://www.newindianexpress.com/states/kerala/2022/Dec/29/porotta-is-king-in-2022-overtakes-biriyani-idiyappam-in-online-orders-2532655.html |access-date=4 March 2026 |work=The New Indian Express}}</ref> The price of parotta in Madurai ranges from 10 to 250 rupees. Restaurants in Madurai largely serve parotta with meat, and the most common variants are bun parotta and kizhi parotta.<ref name="Sukanya" /> Parotta is also made by Tamil chefs in China, where it is known as {{lang|zh-Latn|indu sui bing}} ({{lit|Indian fly bread}}) and served as a dessert with various flavours.<ref>{{Cite news |last=Ananth |first=M. K. |date=8 July 2020 |title=Why these Indian Parotta Makers Want to Return to China |url=https://timesofindia.indiatimes.com/india/why-these-indian-parotta-makers-want-to-return-to-china/articleshow/74113505.cms |access-date=4 March 2026 |work=Times of India |agency=Times News Network}}</ref>
Parotta is popularly considered a state symbol of Kerala,<ref name="Nagarajan" /> nicknamed "Kerala's national dish".<ref name="Anilkumar" /> The BBC featured the food in a commemoration of Kerala Day in 2023.<ref name="Nagarajan" /> Parotta with beef fry is a symbol of the Keralan identity,<ref name="Ghose" /> representing the diverse influences on its culture.<ref name="Pillai" /> Parotta with salna is a culturally significant dish in Madurai. The dish is depicted in several films from the city; for example, the comedian Soori is nicknamed "Parotta Soori" after a scene in his film ''Vennila Kabadi Kuzhu''.<ref name="Shrikumar">{{Cite news |last=Shrikumar |first=A. |date=12 April 2018 |title=Three cheers for Salna |url=https://www.thehindu.com/life-and-style/food/parottas-without-the-flavoursome-salna-is-an-incomplete-meal-a-look-at-the-history-and-evolution-of-the-popular-street-food-that-locals-are-addicted-to/article23513533.ece |access-date=4 March 2026 |work=The Hindu}}</ref>
==See also== {{portal|Food|India}} * List of Indian breads * Scallion pancake{{snd}}a similar flatbread from China with similar West Asian origins<ref name="Pillai" />
== Notes == {{notelist}}
==References== {{Reflist}} === Works cited === {{refbegin}} * {{Cite journal |last=Fadda |first=C. |last2=Sanguinetti |first2=A. 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==External links== {{commons category|Parotta}}
{{Indian Dishes}} {{Cuisine of India}} {{Indian bread}} {{Flatbreads}}
Category:Paratha Category:Indian breads Category:Wheat breads Category:South Indian cuisine Category:Tamil cuisine Category:Kerala cuisine Category:Sri Lankan cuisine Category:Culture of Madurai