Discover the Magic of Parotta: A Southern Indian Delight

Want to indulge in the flaky, buttery goodness of southern India's king of flatbreads? Then join us on a culinary journey to discover the history, evolution, and mouth-watering variations of the beloved Malabar Parotta. Just a heads up: you might be transported to the spice-filled streets of Kerala and experience the magic of this timeless dish.

Malabar Parotta; Source: 123RF Stock Images

When one thinks of Indian flatbreads, they can't help but think of Parotta, which gets its name from the Tamil eponymous meaning 'flatbread.' Its flaky texture and rich, buttery flavour have indisputably captivated the hearts and taste buds of food lovers everywhere.

But where did it all begin? The origins of Parotta can be traced back to the ancient spice trade route in southern India, particularly in the Malabar region of Kerala. This region was a hub for merchants from all over the world who came to trade spices and exotic foods, and the Parotta was born as a result of the adaptation of an Arabian recipe to Indian taste. Over time, it became a staple food in the region, enjoyed by people of all ages and backgrounds.

Even today, the basic recipe for this unleavened flatbread is similar and involves kneading a dough of refined wheat flour, water, salt, and oil into thin, round sheets made from layering that are then cooked on a hot griddle until crispy and golden. However, variations exist. Each family has its own secret recipe, passed down through generations, with some adding special spices or ingredients like onions, garlic, or cumin seeds to the dough to give it their own unique twist. There are even those who add a pinch of sugar to make the Parotta sweeter.

Some of these variations have become popular enough to get their own name. One of the most popular is the ‘kothu’ Parotta, made by mincing the Parotta into small pieces and tossing it with a spicy sauce made from diced onions, tomatoes, and spices. Another variation is the egg Parotta, made by adding a beaten egg to the dough before cooking.

But despite its popularity, the Malabar region of Kerala has been grappling with a challenge: the implementation of an eighteen percent goods and services tax (GST) on Parotta, which has been dubbed "Parotta tax terrorism." The tax has led to protests and strikes among small business owners, who claim that it will hurt their livelihoods and lead to a rise in prices for customers. While some have argued that the tax is necessary to increase revenue for the government, others have pointed out that it unfairly targets small businesses and could ultimately harm the economy.

Regardless of the political controversy surrounding it, the Parotta remains a beloved dish in Kerala and beyond. Its versatility, mingled with Parotta's scrumptious taste, has skyrocketed its popularity around the world. The best part is that you can enjoy it with either a spicy curry, a simple side of pickles, or as a filling snack on its own. In all its forms and combinations, it's a delicious food that is sure to satisfy.

So next time you find yourself in southern India or in the vicinity of a South Indian restaurant, be sure to try a piece of Parotta history. With its rich heritage and exquisite taste, it's a dish you won't soon forget. And when you indulge in its flaky, buttery bite, your taste buds will thank you.