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5 min
18/02/2026
Unlike the average North Indian paratha, Tamil Nadu's version of this bread is very different; it is a multi-layered and flaky flatbread that uses refined flour and extreme amounts of gluten content to create its unique texture through methods of craft.
In Tamil Nadu and Kerala, parotta is recognised as separate from the average North Indian-style paratha due to the fact that it can be made using maida, water, oil or ghee, and possibly eggs; also, it has a very different technique involved in preparing it.
In addition, while North Indian-style parathas rely heavily upon rolling or stuffing the dough as a way to create layers, South Indian parottas primarily use the amount of gluten present in the finished product, along with folding and coiling together to create layers. In other words, by creating the layers using methods such as these, the finished product will have a very crispy outside and soft layers inside.
The journey of parottas to Tamil Nadu has been intertwined with migration and trading routes as well as with the exchange of food between coastal Indian states. Although there is a connection between the North Indian word "paratha" and the South Indian version of the food, parottas have developed their individuality in Tamil Nadu and Kerala. As parottas gained in popularity throughout Tamil Nadu, they became a staple of roadside eateries where patrons could watch the establishment's owners stretch the dough in a very theatrical fashion. What originally began as bread that had been adopted by a culture transformed into an identity marker for a specific region.
Parotta has an exceptional quality as far as working with the dough is concerned. Parotta dough requires a longer time to knead than a traditional paratha dough in order to aid the development of strength within the dough. A large amount of oil is added to the dough, and then the dough is allowed to rest to relax the gluten.
Chefs will then stretch the dough into a thin sheet (often using the method of tossing or slapping) and fold or coil it into layers. Once these layers have been flattened out and cooked on a hot tawa/frying pan, the steam that is created by the folds of each layer creates the flakiness of the finished product.
One of the best flour substitutes for traditional maida-based parotta is Aashirvaad Shudh Chakki Atta (100% whole wheat and 0% maida), which retains moisture and provides a soft flatbread. The end product will have different textures than you would get from traditional parotta.
When preparing your everyday parotta, you will also want to use Aashirvaad Select 100% MP Sharbati Atta, which produces a smooth dough and soft bread because of its high water absorption rate and careful grain selection.
Malabar Parotta
This variety of parotta is from Kerala’s Malabar region. It is circular, thick, and very flaky and is made by repeatedly folding the dough and cooking on a pan until golden in colour. It is usually served with chicken curry or with veg salna. The layers are gently broken before serving, making for an even flakier product.
Veechu Parotta
Another type of parotta, veechui parotta, is common in Tamil Nadu. This parotta uses the technique of stretching and flipping the dough to create a square or rectangular shape that’s thinner than the Malabar version. Its inner side is soft and emphasises skill, not thickness.
Kothu Parotta
Kothu parotta is extremely popular in many street-food-style eateries in Tamil Nadu. It is made by chopping up the cooked parotta into small pieces and cooking it on a grill with curry, eggs, meat, vegetables, and spices. The iconic metal spatulas and their rhythmic sound when chopping create a distinctive sound in Tamil Nadu restaurants. This method recreates old parotta in a new, bold flavour with lots of spices.
Ceylon Parotta
Ceylon parotta comes from Tamil cuisine in Sri Lanka and is usually stuffed with a spiced meat or egg mixture. Like standard parottas, the layers are created by folding; however, in this case, after folding, the parotta is stuffed before being cooked. Ceylon parottas are thicker and heavier than regular parottas, but they still have a layered flaky texture.
If you are interested in finding an alternative to using high-fibre products when cooking your everyday Paratha, you can check out Aashirvaad High Fibre Atta, which contains 6 different grains and is an excellent source of dietary fibre; however, with traditional parotta, you will use refined flour to give a desirable elastic texture.
Today, parotta has become such an integral part of Tamil Nadu's food culture. You can enjoy parotta at a roadside stall or for a family dinner, and you will have experienced a dining experience that is more than just eating a paratha. You can experience whether it's a performance art, a handmade art, or comfort food; it's all rolled into one, in addition to the layers of the parotta. Each resembles the stories of migration, the way it has adapted and grown in South India, and the pride that is associated with each region where it is eaten.
