Erumeli: Anaswara lathers the dough with more flour stretches it on the granite slab, slaps more oil on it, and deftly flips it on air. The layered dough sizzles on the pan generously spooned with oil. She takes the roasted, golden fried flaky porottas and clasps them roughly as the layers finickily ease out. Later it’s tossed into a steel plate, ladled with spicy beef curry. Some days it’s chicken curry, dotted with fried copra. In the tiny town in Kuruvamozhy, this chit of a girl is the star attraction. Officially christened “Porotta” for her efficiency in making Kerala’s much-loved roti, Anaswara is also a final year Law student.
Considering she started making porottas as early as 10 years old, it is hardly surprising that her flaky porottas at Hotel Arya are a huge draw.
Recently a video of the law student fastidiously flipping parottas went viral, and since then Anaswara’s phone hasn’t stopped ringing. Perhaps she will tell you that creating a parotta is tougher than putting across a law point in court. Since this is a family trade, they all chip in helping each other to figure out the yin and yang of producing the perfect porotta.
The trio of Anaswara, Malavika and Anamika are involved in this parotta making. From preparing the dough, elongating it into thin round white rotis to applying oil, and the final act of roasting them into a nice golden-brown shade, it’s all in a day's work for the cousins.
Anaswara’s mom Subi is the one who initiated her into the world of porotta making. Her uncle Prabhul also helps in the kitchen. Hotel Arya is almost 50 years old, started by her granduncle, who died 8 years ago.
Anaswara studies in Thodupuzha Al Azhar college and all her friends are aware of her porotta-making skills. She would travel 110 km to and fro to attend the college and the funding came from the hotel. Next time you are planning to take a trip to Erumeli, we suggest you pay her visit and watch her in action.