Malabar parotta, also known as Kerala parotta or barota, is made of maida or refined flour, whereas the lachha is made of wheat. Traditionally, milk, eggs and a hint of sugar are added to the flour dough. However, keeping the diners’ food preferences in mind, in many places, the use of eggs is avoided, say chefs. Paratha/Parotta or Porotta is an Subcontinental layered flatbread made from Maida or Atta. It is very common in Punjab Region,Tamil Nadu, Kerala, and widely available in other states like Karnataka, Maharashtra and countries like Malaysia, United Arab Emirates and Sri Lanka. Porottas are believed to have originated in Malabar Region (Kerala) across the subcontinent, commonly known as Porotta/poratta.

Product

• Paratha flour is white flour milled from premium wheats and enriched with Iron and Folic acid.
• Paratha flour is ideal for unleavened bread, specially used for preparation of South Indian style multi-layered flat bread called Malabar Paratha. This Paratha is nicely crisp and fluffy in texture.

Key Attributes

• Water absorption – Very good
• Extensibility – Very good
• Strength – Very good
• Softness – Very good

Applications 

• Malabar Paratha

Available in

• 50 kg & 10 kg Polypropylene woven bags