On 29-Sep-08, at 12:31 PM, Gautam John wrote:
AFAIK, the Ceylon one usually serves as a single pastry layer for stuffing though you can order it plain too. The Kerala one is the flaky, multi-rolled, coiled one.
The Parotta is also different from Kotthu Parotta (Brutally massacred Parotta), which involves using a sharp weapon to repeatedly stab the parotta till its "nears and dears" cannot identify the body any more. It is also usually mixed with minced meat of dubious origin and served with Raita (onion + curd)
