Dum Parotta

by Nazreen Ebthisam

Dum Parotta | Chatti Parotta | Clay Pot Porotta Recipe

Dum Parotta is a flavorful and indulgent South Indian dish that originated in Kerala. It is a variation of the traditional parotta, where the dough is prepared with all-purpose flour (maida) and a combination of oil and ghee, resulting in a soft and layered flatbread.

The unique aspect of Dum Parotta lies in its cooking method. The parotta is cooked in a dum-style process, which involves slow cooking with even heat. Traditionally, the parotta is wrapped in a banana leaf or aluminum foil, allowing the flavors to infuse and the juices to be absorbed, resulting in a more flavorful and aromatic dish.

Dum Parotta is often served with a variety of meat gravies or curries, such as chicken, mutton, or beef. The parotta is torn into small pieces and mixed with the rich and flavorful gravy, creating a delicious combination of textures and tastes. The slow-cooked parotta absorbs the flavors of the gravy, making each bite a burst of savory goodness.

In addition to the meat-based options, there are also vegetarian versions of Dum Parotta, where the parotta is paired with vegetable curries or gravies. This makes it a versatile dish that can cater to different dietary preferences.

Dum Parotta is enjoyed as a main course dish and is often served in restaurants, street food stalls, and homes across South India. Its distinctive taste, soft texture, and aromatic flavors make it a favorite among food enthusiasts looking for a satisfying and flavorful meal.

Refer Wiki

Dum Parotta - Img 1

Dum Parotta

Serves: 3 Prep Time: Cooking Time:
Rating: 4.6/5
( 8 voted )


  • Parotta - 6 nos
  • Chicken Fry - 6 pcs
  • Mutton Curry / Beef Curry - as needed
  • Boiled Eggs - 2
  • Fried Onion - one cup
  • Coriander Leaves - 3 tbsp (chopped)
  • Mint Leaves - 3 tbsp (chopped)


  1. In a clay-pot, layer 3 parottas, pour enough mutton / beef gravy. Add chicken fry, sprinkle some coriander leaves, place the boiled eggs, sprinkle some fried onions on top and continue the process.
  2. Cover the clay-pot with banana leaf and dum cook for 10 minutes on low flame. Dum Parotta is ready. Serve hot.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @nasfoodcorner

You may also like

We use cookies to ensure that we give you the best experience on our website. You can learn more about our use of these cookies in our Privacy Policy. By continuing to use this website, including not clicking OK button, you consent to the use of these cookies by this website. OK