If there’s one food that every South Indian will fight to defend, it’s parotta or porotta, as it’s called in Kerala. Flaky and straight-up addictive, this maida-made flatbread has become the unofficial national dish across many South Indian states.
Making one isn’t easy either. The dough is kneaded, rested, stretched, and beaten senseless on a steel counter before being folded into perfect layers and cooked on a tawa till golden.
Nobody really knows who made the first parotta, but most agree that it evolved from the North Indian paratha. Over time, South India made it its own, softer, flakier, and greasier (in a good way). And now, every region has its version.
Here are the most popular types of porotta in South India that every food lover should know.
Malabar Porotta
The OG of all porottas. Originating from Kerala’s Malabar region, this Kerala porotta is famous for its soft, layered texture and slightly chewy bite (ugh, we’re hungry already!). It’s best enjoyed with spicy beef curry, chicken roast, fish curry or vegetable kurma. The making technique behind those perfect layers is what makes this version stand out across Kerala. You’ll find it everywhere from roadside thattukadas to five-star buffets.
Coin Porotta
Think of this as the bite-sized version of the Malabar porotta. It’s usually served with chicken curry or beef roast and is perfect if you want to avoid tearing big pieces by hand. You’ll often find these at weddings or Tamil-influenced restaurants.
Also Read: Ela Matcha by Rachel David: The Newest Entry in India’s Matcha Market
Veechu Porotta
A Tamil Nadu classic. “Veechu” means “to toss,” and that’s exactly how it’s made. The dough is tossed, stretched paper-thin, and folded like a handkerchief before hitting the tawa. It’s best paired with salna, a spicy, thin curry every Tamil thattukada swears by.
Ceylon (Stuffed) Porotta
The Ceylon (Stuffed) porotta likely came from across the strait from Sri Lanka. It’s basically a thin parotta stuffed with egg, chicken, or minced meat and folded into a neat square parcel. Think of it as the Veechu Parotta with some really good stuffings.
Kerala Wheat Porotta
This is for those trying to eat “almost healthy” but can’t say no to porotta. Made with atta instead of maida, this one’s denser, slightly less flaky, but still satisfying. Many Malayalis pick up the iD Kerala Wheat Parotta when they’re craving that homely taste without the hassle of making it from scratch. It’s the closest store-bought version to the real thing.
Also Read: Kallu & Co. – The First Kerala Restobar in Paris
Bun Porotta
Straight out of Madurai, this thick, puffy porotta is soft inside and slightly sweet, almost like a bun. It’s usually served with spicy chicken gravy or mutton curry and makes for a hearty breakfast, lunch, and dinner.
Egg Porotta (Mutta Porotta)
This one’s the star of every midnight roadside shop. The porotta is shredded and tossed on a tawa with egg, onions, and masala. That messy, spicy mix of happiness known as mutta porotta.
Kothu Porotta
The moment you say you want a Kothu Porotta, you will be welcomed by the sound of spatulas chopping away on a tawa. That’s kothu porotta for you, where shredded porotta is mixed with curry, meat, egg, and spices, all chopped and tossed together in rhythm. Each bite tastes like chaos, but in the best possible way.
Must Check Out: The AT HOME Supper Club Bringing Intimate Dining to Kozhikode
Nool Porotta
“Nool” means thread, and this nool porotta really lives up to the name. It’s made by cutting rolled dough into thin strips, twisting them, and flattening them again to get that signature stringy look. Nool Porotta beautifully absorbs the curry, making it incredibly juicy. You’ll mostly find it in northern Kerala, served with rich, coconut-based gravies that soak beautifully into those layers.
Porotta Roll
A normal porotta wrapped around spicy fillings like chicken, beef, or paneer. Perfect for when you’re in a hurry or just too lazy to sit down for a meal. It’s South India’s answer to the kathi roll, except way flakier.
Kerala Poricha Porotta
“Poricha” means fried, and this one’s deep-fried instead of roasted. It’s crispy on the outside, soft inside, and dripping with ghee. It’s the kind of thing you eat when you’ve completely given up on calorie counts. Usually made during festivals or family feasts, it’s Kerala’s and Tamil Nadu’s version of going all out.
If you’re already on Swiggy searching for porotta, we don’t blame you; we’re doing the same. These South Indian parottas are the real deal, so make your checklist, loosen your belt, and get eating.
Also Read: Tony’s Kitchen: A Voyage of Authentic Asian Flavours in Kochi
