Parotta - the soft and flaky multi-layered flat breads which is a popular delicacy of Keralites and fondly tagged as the ‘deshiya bhakshanam (staple food) of Malayalis’ - has always tickled the tastebuds of foodies. And, taking a cue from that, Cafe Canopy, Hotel Abad Plaza, at MG Road, has come up with ‘Parottas on a Roll’, which offers varied parottas of all sizes, shapes and tastes, you just have to name it... From the normal plain maida parottas to stuffed parottas to innovative Chinese variants are there on the vast festive platter.
In the Chinese platter, the chowmein parottas are the favourites among the foodies. This new and innovative delicacy from sous chef Abdul Khader is juicy, scrumptious and filling dish. “The method by which noodles are made is used for making this variety with the parotta dough. They are medium spicy in taste,” says Abdul Khader. There are prawn chowmein, mixed chowmein and vegetable chowmein varieties to pick from the Chinese parotta variants. People who love some spicy variety can gorge into Szechuan chicken parottas.
Another much sought-after variety is chilly parotta where small square shaped parottas are sorted in capsicum, onions, cabbage and various sauces.
Rolled parottas are like a meal in itself. In the rolled parotta spread, one can have prawn ularthu, Mexican chicken, chicken kheema and chicken kathi roll from the non-veg platter.
“In the rolled parotta variety for the vegans, there are Mexican vegetable and cheese, peppy paneer and capsicum and mushroom rolled parotta. The Mexican variety has rolled in it onion, capsicum and cabbage which are seasoned with Mexican salsa sauce,” adds the chef. For the lovers of paneer, one can go for the peppy paneer roll which has capsicum, mushroom, spring roll and paneer.
The fest also offers a choice of stuffed parottas which can be had with a choice of curries, yoghurt and pickles. In the non-veg spread, one can have egg and cheese parotta and egg parotta. The health-consious ones can have the delicious methi parotta and dhania parotta which are made in wheat. “In the stuffed parottas, the add ons are mixed in the dough first, before making the parottas,” explains the chef.
Parotta festival does not complete without mentioning the lip-smacking kothu parottas. On the festival menu are prawn, chicken, meat and egg kothu parottas, and for the vegans, one can have vegetable kothu.
There are also the plain parottas which can be savoured with curries like karimeen pollichathu, karimeen masala, neymeen moilee, meat ularthiyathu and prawn ularthiyathu to name a few. “Wheat, ghee, madakku parottas are the variants available in the plain parotta section,” says Abdul.
Another happy news for the health-conscious buffs are, all these varieties of parottas are also available in wheat-based parottas too.
The festival will run through January 5 from 12 noon to 11 pm.