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South India is laden with various delectable delicacies that can satiate your soul with their flavours. From heart-warming idli and dosa for breakfast to spicy chicken curries for dinner, South Indian cuisine has dishes for all kinds of cravings. Even snacks such as murukku and punugulu are very delicious. Curry leaves and coconut are the common ingredients used in most dishes.
We all know rice is a staple in South Indian cuisine, but there are also various parottas that are relished in that region. Made from all-purpose flour and wheat flour, they go well with spicy meat curries and chutneys as well. The authentic parottas are unleavened and flaky in texture, which requires special skills to get the perfect result. The ingredients are simple, but the taste highly depends on the art of making it.
Here are the five best parottas from South India that you must try:
Malabar Parotta
Malabar parotta is one of the most popular dishes from Kerala. It is very similar to North Indian laccha paratha. Made with eggs, all-purpose flour, and a generous amount of ghee, this flaky flatbread is best paired with vegetarian kurma, a spicy meat curry, or Kerala beef roast, which is considered the best pairing with this parotta.
Kothu Parotta
This non-vegetarian parotta dish is a very popular street food in Tamil Nadu. While chicken, eggs, gravy, and vegetables are stir-fried, chunks of the parotta are tossed into the mix and beaten to make this dish that is often consumed as a snack in the evenings. It is a very filling meal that can keep you satisfied for a long time.
Coin Parotta
The coin parotta is very similar to the malabar parotta in taste and ingredients, with the only difference being their size. A typical Malabar parotta is very large and can cover the whole plate, while the coin parotta is smaller in size, similar to that of a bun. The dough is rolled out and folded repeatedly to form the layers within before being flattened and fried on both sides. This is also easier to make at home.
Veechu Parotta
Veechu parotta is very popular in Tamil Nadu. Its name comes from the Tamil word "veesu," which means to spin or wave in the air. The ingredients are similar to those in Malabar parotta, but the technique used in cooking is different. It is folded into the shape of a square envelope before the parotta is tawa-fried.
Ceylon Parotta
Ceylon parotta is mostly eaten in the states of Kerala and Tamil Nadu. This tasty and crispy parotta has its origin in Sri Lanka. It has two layers and is folded into an envelope like a veechu parotta. This flatbread is stuffed with vegetables or minced meat and is often eaten without any side dish.
Make your own parottas and enjoy the flavours of South India.
