Reasons for Parotta being a hit

In South India, the word flatbread is termed parottas. If you are in South India say parotta rather than lachcha parantha as they are calling them both THE COUSINS. But their similarity ends there as South Indian parottas are flakier and softer than its cousin. Yes, they are similar to each other but parotta is entirely made of maida. 

I wouldn’t say it’s a sanctum of healthiness but in taste with its accommodation which is called as SAALNA, it’s divine. They are a great hit in the south because of their layered texture and fluffiness. They are more famous just for their make and the techniques involved in  it. The dough is tapered very thin and then rolled as a cucumber. It is spiraled together which looks like a swirl. Oil is dripped on the swirl with a big tap on it that causes the collapsing of the swirl causing the layers to form and then they are panned.

The simplicity is involved in the ingredients which are maida, salt, water, and oil but not in the technique of making it which makes it an unpredictable dish and it has lead to “not being easily made at home dish”. Of Course, after many tries, you can master parotta at home too. 

The magical fact about the parotta is its texture, it looks like a haphazard swirl and the first layer is crunchy and then the next layer is cottony- the transparent layer and the final layer is the softest the cooked dough.

The perfect way of eating a parotta with its hit accommodation saalna. There are various types of Parotta in South India especially the El-Alimentoes’ Malabar Parotta. The aroma is literally stuck between its layers figuratively and the coconut shreds in the saalna make the combination a must-have in all restaurants and food joints.

 Check out South Indian famous Malaysian parotta at

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