On Tue, Sep 30, 2008 at 12:46 PM, Srini Ramakrishnan <[EMAIL PROTECTED]>wrote:
> 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 What a TERRIBLE thread to read at 1.45pm. I have just converted the phulkas I was about to make for our lunch into parathas...and you lot are responsible for the increased girth and cholesterol. (I use only homemade ghee for parathas, you see, so I hardly ever make them for a spouse who suffered a MI at the age of 38....) Deepa.
