Nool vs coin vs bun porotta: How to distinguish these unique varieties

"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.

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.

Bun porotta

Bun porotta, as the name suggests, resembles a bun. It is thicker and fluffier compared to the other types of porottas. It has a soft and slightly chewy texture inside, with a crisp outer layer. Bun porotta is typically served with curries, often chicken or mutton roast.

Preparation: The dough is enriched with more oil or butter and sometimes a little milk, making it softer. It is rolled into a thicker, bun-like shape and cooked until golden brown.

Each type of porotta offers a unique texture and eating experience, making them popular choices in South Indian cuisine.