The classic parotta, made with flour, water, and a bit of oil, is kneaded into layers and cooked on a hot griddle.
This variant includes beaten eggs mixed with spices and added between the layers of parotta while cooking, resulting in a flavorful and slightly creamy parotta.
A popular street food dish made by shredding plain parottas and stir-frying them with a mix of vegetables, eggs, or meat along with spices and curry gravy.
Spicy and tangy, this parotta is tossed with a blend of chili powder, sauces, and spices, giving it a fiery and flavorful taste.
Similar to plain parotta but made in a slightly different style, stretched thinly and prepared in a circular shape. It's crispy on the outside and soft inside.
Cooked minced chicken or mutton mixed with spices and served stuffed inside or alongside shredded parottas, making it a flavorsome and filling dish.
This variation includes grated or cubed paneer (Indian cottage cheese) mixed with spices and stuffed inside the parotta layers, providing a vegetarian option with a rich taste.
Though it's not native to Chennai, Malabar parotta is often available in restaurants and eateries. It's flakier and made with a higher proportion of all-purpose flour.
Finely chopped onions are added to the parotta dough, imparting a sweet and crunchy taste to the layers.
Spinach puree or finely chopped spinach is mixed with the dough to create green-hued parottas, offering a unique flavor and a touch of nutrition.