By Tarishi Shrivastava
October 14, 2024
South Indian cuisine is famous for its variety of flatbreads, and parottas are a staple across the region. Each type of parotta has its own taste, texture, and preparation style. Here are 7 must-try South Indian parottas.
A flaky layered flatbread from Kerala made with maida, ghee, and oil. It pairs well with spicy curries like Kerala-style chicken.
A crispy, thin parotta with Sri Lankan influence. Stuffed with meat or egg, folded into a triangle, and cooked till golden brown.
Smaller in size, these mini versions of Malabar parotta are served in stacks. Good with thick gravies or spicy chutneys.
Popular in Tamil Nadu, it is a thin, stretchy flatbread flipped and stretched by hand. Veechu parottas are often stuffed with minced meat for added flavour.
Shredded parotta stir-fried with onions, tomatoes, eggs, or chicken. A street food favourite in Tamil Nadu.
This variation is fluffier and thicker than the standard parotta, offering a softer bite. It is often served with kurma.
A parotta stuffed with a spiced egg mixture and then cooked on a griddle, making for a filling and flavourful snack.