On Mon, Sep 29, 2008 at 8:50 PM, Chandrachoodan Gopalakrishnan <[EMAIL PROTECTED]> wrote: [...] > The few times I've had Ceylon Parotta, it had meat/scrambled eggs stuffed > into the fluffy bread. Kerala/Malabar Parotta and the Madras Porotta are > very similar, except the Madras version has a smaller radius. (Based on > personal observation)
This description puzzles me since to me the Ceylon Parotta has always been a thinner squarer variant of the Kerala / Regualr parotta. FWIW, I prefer Ceylon Parotta. For example this is more like it: http://www.anjapparcanada.com/indianbread.htm Ceylon Parotta / Veechu Parotta (Square bread made from refined wheat flour and served with choice of vegetable / fish / mutton / chicken gravy and onion raitha) Veg Kothu Parotta (Multi layered bread diced and tossed with vegetables and spices and served with raitha and vegetable gravy) Non – Veg Kotthu Parotta (Multi layered bread diced and tossed with eggs and spices and choice of egg / chicken / mutton / prawns and served with onion and raitha gravy) Cheeni
