Indian Breads

Coin Parota

Coin Parota

This is another variant of the classic Kerala/Malabar Paratha. It is one of the top street foods in Kerala and is slightly smaller than the Kerala Parota. Coin Paratha is kept in the cold section and just needs a reheat of 3-5 minutes so that it becomes fluffy and flaky. No oil, ghee/ butter is needed.

Texture & Taste

The Coin Parota texture and taste are chewy, with a delicate golden crunch.

Malabar Parota

Malabar Parota

These Indian breads are native to South India, particularly Kerala and even Tamil Nadu. They are known as parotta or paratha, lachha paratha, and Kerala Parota. Malabar Parota is kept in the cold section and just needs a reheat of 3-5 minutes so that it becomes fluffy and flaky. No oil/ ghee/ butter is needed.

Texture & Taste

The Malabar Parota texture and taste are chewy with a delicate golden crunch, and the layers in the bread can easily absorb curry flavors.

Wheat Parota

Wheat Parota

Wheat Paratha is better known as Laccha Paratha, Wheat Parota, Kerala Wheat Parota, and Malabar Wheat Parota. This is a great option for health-conscious folks who love to try the Kerala layered bread. Wheat Parota is kept in the cold section and just needs a reheat of 3-5 minutes so that it becomes fluffy and flaky. No oil/ ghee/ butter is needed.

Texture & Taste

The Wheat Parota texture and taste are chewy, with a delicate golden crunch, and the layers in the bread can easily absorb Indian curry flavors.

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