"Nool porotta," "coin porotta," and "bun porotta" are different types of porotta (layered flatbread) popular in South India, particularly in Kerala and Tamil Nadu. Here's a comparison of these varieties: Nool porotta Nool porotta, also known as string porotta, is a unique variation where the dough is rolled into very thin strands (like noodles) before being twisted and layered to create the porotta. It is characterized by its delicate, string-like layers that are thin and flaky.
Nool porotta is often served with curries, especially non-vegetarian dishes like beef, chicken or mutton curry, as a main course. A post shared by Ameer lotus black (@ameer_lotus_black_) Preparation: The dough is made with flour, water, and a little oil. It is kneaded well and then stretched into thin strands, which are layered and cooked on a griddle.
Coin porotta Coin porotta is named for its size, resembling a coin. It is a smaller version of the traditional Kerala porotta. Like the traditional porotta, it is flaky and layered, but its smaller size makes it a bit crispier and more bite-sized.
Coin porotta is often served as an appetizer or snack and can be paired with meat curries. Preparation: The dough is prepared similarly to regular porotta but is rolled into small, coin-sized discs. These are then layered and cooked on a griddle.
A post shared by Foogle- The Food Google (@__foogle__) Bun porotta Bun porotta, as the name suggests, resembles a bun. It is thicker and fluffier compared to the othe.
