South Indian cuisine has been given a harsh image by North India in other parts of the country. This stereotypical image features dishes like idli, sambar, dosa and uttapam.
One dish that breaks away from this stereotype, but is just as popular, so much so that it can be considered one of the signature dishes in South India, is the Malabar Paratha. Known for its flaky and soft texture and its twisted and layered appearance, Parotta is a South Indian flatbread that is quite popular for its versatility.
You name it and this flatbread can become quite the perfect ingredient on plates of all kinds of dishes. From rasam to sambhar, from beef fry to chicken curry, from potato curry to chutney, parathas can be broken.
The origins of flaky flatbread are still unclear but it is believed that its roots can be traced back to Arab countries. Maritime trade is the medium of origin of the recipe. India And according to the Indian subcontinent, parotta quickly gained traction in a place where rice was a staple diet.
Malabar or Kerala Parotta, at times, is confused with the North Indian Lachha Paratha. But South Indians have repeatedly differentiated between the two, and this is true. Be it the phonetics (pa-ro-ta and pa-ra-ta) or the recipe and the preparation, both differ on all grounds.
Parotta recently created a lot of buzz on social media for not food related but financial reasons. Parotta was at the forefront of a heated debate on GST slabs. The Karnataka bench of the Authority of Advance Rulings (AAR) said that, unlike rotis and khakhars, which attract five per cent GST, parote will attract 18 per cent GST. This triggered a frenzy of hashtags like HandsOffKerala and HandsOffParotta to protest the decision.
The next time you’re in a South Indian state or around a South Indian restaurant, savor this ultimate, portioned flatbread uniting people across state borders.
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