15 Famous Varieties of Parotta in Ashok Nagar Chennai


Parotta is a delectable, flaky bread that originated in the southern regions of India, and it has since become a popular dish throughout the country. The aroma of the freshly prepared parotta, combined with its unique texture and delicious taste, makes it a favourite among locals and tourists alike.

Parotta is a staple of South Indian cuisine and has a rich cultural history. It’s a versatile dish that can be enjoyed with a variety of curries, and gravies. Its popularity has also led to the development of different varieties and styles of parotta, each with its unique taste and preparation method.

In this article, we will explore 15 of the most famous varieties of parotta in Ashok Nagar, Chennai. From the classic egg parotta to the spicy kothu parotta, we will delve into the history, cultural significance, and preparation of each dish, along with where you can find them in Ashok Nagar. So, let’s dive in and discover the wonderful world of parotta!

History and Cultural Significance of Parotta

Parotta is a popular South Indian flatbread that originated in the state of Tamil Nadu. It is a flaky, layered bread made from maida flour, and is typically served with a side dish like chicken curry, vegetable kurma, or egg roast.

The exact origin of parotta is unclear, but it is believed to have been introduced to South India by traders from the Middle East or Persia. The dish has evolved over time, with each region and community adding its own unique touch to it.

In Tamil Nadu, parotta is said to have originated in the city of Madurai, which is famous for its street food culture. Parotta is an essential part of the local cuisine and is enjoyed by people of all ages. It is commonly eaten for breakfast, lunch, or dinner, and is a staple dish in many households.

Over time, parotta has become a popular street food across South India and beyond, and can now be found in many parts of the country. It has also gained popularity among the Indian diaspora, with many Indian restaurants around the world including parotta in their menu.

Parotta has become an integral part of the cultural identity of South India, and its popularity is a testament to the rich culinary heritage of the region.

Traditional Parotta Recipe

Parotta is a popular South Indian dish that is enjoyed by people of all ages. The dish is made by kneading a dough of flour, water, salt, and oil, which is then stretched and folded multiple times to create thin and flaky layers. The dough is then cooked on a hot griddle, usually with oil or ghee, until it is crispy and golden brown.

Here is a traditional parotta recipe that you can try at home:


  1. 3 cups of all-purpose flour
  2. 1 tsp of salt
  3. 1/4 cup of oil
  4. 1 cup of water
  5. Oil or ghee for cooking


  1. In a large mixing bowl, add the flour, salt, and oil. Mix well until the oil is evenly distributed throughout the flour.
  2. Slowly add water and knead the dough until it becomes soft and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
  3. After 30 minutes, divide the dough into small balls. Roll each ball into a thin circle using a rolling pin or by stretching it with your hands.
  4. Apply a layer of oil or ghee on top of the circle and make a cut from the center to the edge of the circle.
  5. Hold one end of the cut and twist it in a clockwise direction until it forms a coil. Tuck the end of the coil underneath the parotta.
  6. Roll the coiled dough into a flat circle again.
  7. Heat a griddle or a tawa over medium heat. Place the parotta on the griddle and cook until it turns golden brown, flip and cook the other side too. Apply some ghee or oil on top of the parotta while cooking.
  8. Serve hot with any side dish of your choice.
  9. The dough is the most important component of a parotta as it determines the texture and flakiness of the dish. The multiple layers in a parotta are achieved by the technique of folding and stretching the dough. It is this technique that makes parotta unique and different from other flatbreads.

In the next section, we will explore the different varieties of parotta that are popular in Ashok Nagar, Chennai.

15 Famous Varieties of Parotta in Ashok Nagar Chennai

Ashok Nagar in Chennai is a hub for parotta lovers, with a wide range of parotta varieties available in the area. Here are 15 famous varieties of parotta in Ashok Nagar Chennai that you must try:

  1. Plain Parotta – The classic, flaky parotta made with wheat flour and served with a spicy curry.
  2. Egg Parotta – The same as the plain parotta, but with a layer of beaten egg added in between the layers.
  3. Chicken Kothu Parotta – The parotta is shredded and mixed with chicken and spices, making it a popular street food dish.
  4. Mutton Kothu Parotta – The same as the chicken kothu parotta, but with mutton instead of chicken.
  5. Vegetable Parotta – A healthier option, with vegetables like carrot, beans, and peas mixed with the parotta dough.
  6. Paneer Parotta – A vegetarian version of the egg parotta, with a layer of paneer added in between the layers.
  7. Beef Kheema Parotta – The parotta is stuffed with spiced beef kheema, a popular breakfast dish in Chennai.
  8. Chilli Parotta – The parotta is shredded and tossed with onions, green chillies, and spices to make a spicy and flavorful dish.
  9. Mughlai Parotta – A parotta stuffed with minced meat and egg, similar to a kheema parotta.
  10. Double Egg Parotta – A plain parotta with two layers of beaten egg added in between the layers.
  11. Chicken Cheese Parotta – The parotta is stuffed with chicken and cheese, then baked until golden and crispy.
  12. Chicken Keema Cheese Parotta – The parotta is stuffed with chicken kheema and cheese, making it a filling and satisfying meal.
  13. Parotta Roll – The parotta is wrapped around a filling of spiced chicken, eggs, or vegetables, then rolled and served.
  14. Parotta Curry – A traditional dish where the parotta is torn into small pieces and served with a spicy curry.
  15. Sweet Parotta – A dessert parotta made with sugar, ghee, and nuts, served with a scoop of vanilla ice cream.

Each of these parotta varieties has a unique taste and texture, making them all worth trying. Don’t miss the opportunity to indulge in the rich and diverse world of parottas in Ashok Nagar Chennai.

Tips for Making and Serving Parotta

Parotta is a delicious and versatile South Indian flatbread that can be enjoyed with a variety of curries and side dishes. Here are some tips and tricks for making the perfect parotta at home:

  1. Kneading the dough: The key to making a soft and flaky parotta is in the dough. Use a combination of all-purpose flour, oil, and water to make the dough. Knead the dough well for at least 10 minutes until it becomes soft and pliable. Cover the dough and let it rest for 30 minutes before making the parottas.
  2. Creating the layers: The unique flaky texture of parotta comes from the way it is rolled and cooked. Roll out a small ball of dough into a thin circle. Brush some oil over the surface of the circle and make small pleats by folding the dough like a fan. Roll the pleated dough tightly into a spiral and tuck the end underneath. Flatten the spiral slightly and roll it out again into a circle. Repeat the process a few times until the layers are well formed.
  3. Cooking the parotta: Heat a tawa or griddle over medium heat. Place the rolled out parotta on the hot tawa and cook for a few seconds until bubbles start to appear on the surface. Brush some oil over the surface of the parotta and flip it over. Cook for a few more seconds until both sides are golden brown and crispy.
  4. Serving suggestions: Parotta is often served with spicy curries such as chicken, mutton, or vegetable kurma. It can also be enjoyed with a side of raita or pickle. For a complete meal, pair it with some steamed rice and dal.

These parotta varieties can be paired with different curries and side dishes for a complete meal. Try them all and find your favorite!


Parotta is a delicious and popular South Indian dish that has evolved over time to include a variety of unique flavors and styles. From its origins as a simple bread made with flour, water, and oil, parotta has become a staple food item in South India, with many regional variations and styles.

In Ashok Nagar Chennai, there are 15 famous varieties of parotta that offer a unique and diverse range of flavors and textures. Whether you prefer the classic flaky layers of the plain parotta or the spicy kick of the kothu parotta, there is something for everyone to enjoy.

While making perfect parotta may seem challenging, with the right technique and practice, anyone can create this delicious dish at home. It is important to knead the dough properly and create the signature flaky layers, but once mastered, the result is a mouth-watering and satisfying meal.

Parotta is best enjoyed with a variety of curries and side dishes, such as chicken or vegetable curry, egg curry, or even just a simple raita. The combination of flavors and textures is what makes this dish so unique and delicious.

We encourage readers to try some of the different parotta varieties in Ashok Nagar Chennai and to share their own experiences in the comments section. Parotta is a dish that has something for everyone, and we hope that this article has inspired you to explore the delicious world of parotta.

4 thoughts on “15 Famous Varieties of Parotta in Ashok Nagar Chennai

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