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5 min
23/01/2026
To comprehend the difference between the two flatbreads, one must observe the characteristics of these particular breads beyond their components. No matter the type of dough that is used, the techniques used to prepare it will create specific textures; it’s the texture of the bread that dictates where in the world the bread will be consumed.
Parotta and paratha are among the most misunderstood Indian foods. If you order a Malabar paratha in Southern India and a paratha in Northern India, you will receive two different types of breads made from completely different kinds of flour, prepared in radically different manners, and served on completely different occasions. The confusion arises from spelling and colonial transliterations, as well as from regional menus that seek to simplify regional cuisines. However, once you look closely, you will see that this is not just a simple issue of names; this is a study in layers, how dough behaves, and the purpose of the culinary technique.
The traditional Kerala parotta is made using maida flour, selected for its ability to be stretched to such an extreme thinness that it resembles a sheet of paper without tearing. This capacity to be stretched so thinly is crucial for the formation of layers.
On the opposite side of the country, the Northern Indian paratha has its own history, made with whole-wheat atta. The purity of Aashirwaad Shudh Chakki Atta, 100% atta and 0% maida, produces a solid structure in parathas that does not have the same stretching capability as parottas; although parathas have the kind of hearty bite and consistent experience one would expect from an everyday food.
The dough for Malabar parathas must be oiled, rested, slapped, stretched twice, coiled, and folded (often dramatically) to create laminated layers. The paratha, on the other hand, is rolled flat before being folded, simply, or stuffed and rolled again.
Premium-quality flours such as Aashirvaad Select 100% MP Sharbati Atta have superior moisture-retaining properties that ensure the dough retains its shape while rolling, and would be a significant benefit to North Indian cooks.
Kerala parotta is crisp along the edges, with a tender, almost pull-apart texture. It is designed to be torn, rather than chewed. North Indian parathas are soft, chewy, and dense with filling. While parathas can be made with a variety of flours, using Aashirvaad High Fibre Atta with Multigrains provides chewiness and satiety, while maintaining a familiar texture and reinforcing the perceived role of parathas as a filling meal component.
Oil is used liberally for both stretching the parotta and for pan-frying to separate its layers. While ghee can be used sparingly on the tawa to add flavour, using ghee instead of other fats in a paratha will enhance the aroma and soften the finished paratha, thereby preventing the formation of laminated layers.
Kerala parotta is a food of indulgence, made to be enjoyed with salna, kurma, or rich meat gravies. It is considered a special-occasion food and is typically served in restaurants. In contrast, the North Indian paratha is not only a versatile, everyday food but is usually served with yoghurt, vegetables, pickles, or eaten plain.
The terms "parotta", “paratha," and "Malabar paratha" are used interchangeably, especially in countries outside of India. However, the cultural meaning associated with these three terms reveals many of their differences. Parotta is a fine art, whereas paratha is used daily for nourishment.
Ultimately, Kerala parotta and North Indian paratha do not compete with each other; rather, they represent distinct approaches to food. One approach is to highlight multiple layers of preparation, whereas the other is to provide adequate nourishment. With this knowledge, each bite of any flatbread has a deeper meaning behind it.
