Parotta
Parotta or borotta is an unleavened flatbread widely used in southern Indian cuisine . It is related to the paratha , a flatbread that is preferably baked in northern India.
The rich flatbreads are served with meat or egg dishes. In the vegetarian version, they are sometimes served with Veg Kurma , a vegetable sauce. Traditionally, they are rolled up in banana leaves.
preparation
Parotta are made from a dough made from maida (highly refined wheat flour) and oil. The particularly elastic dough is worked in portions with skillful hand movements until it is wafer-thin, rolled up, rolled out in a circle and baked on both sides in plenty of oil.
distribution
Parotta is particularly widespread in the southern Indian states of Kerala , Karnataka and Tamil Nadu as well as in Sri Lanka . There they are offered in restaurants or at street stalls in many places .
