A paratha is a flat bread originating from the Indian subcontinent. This is still prevalent throughout India, Pakistan, Nepal and Bangladesh, where wheat grows and is a traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means the dough layer. Spelling and alternative names include parantha , parauntha , prontha , parontay (in Punjabi), (in Bengali), palata ( pronounced [p in Burma), Porotha (in Assamese), forota (in Sylheti), and farata (in Mauritius, Sri Lanka and Maldives)).
Video Paratha
History
The word Hindustani paratha is derived from Sanskrit (S., or ??????, or ??????). The recipe for various filled wheat parathas is mentioned in Manasollasa , a 12th-century Sanskrit encyclopedia composed by Someshvara III, who ruled from present-day Karnataka.
Maps Paratha
Ordinary Paratha and filled paratha
Paratha is one of the most popular unleavened breads in the Indian subcontinent part of India and is made by baking or cooking whole grain dough on tava, and finishing it with a shallow frying pan. Paratha is thicker and more substantial than chapatis/rotis and this is good because, in the case of ordinary paratha, they have been coated by ghee or oil coating and folded repeatedly (such as the method used for puff pastry or some type b b¶¶rek turkey) using laminated dough technique; or because groceries like mixed vegetables have been mixed with dough, such as potatoes and/or cauliflower, green beans and carrots. A rajasthani green bean paratha uses both layering techniques along with mung dal mixed into the batter. While some so-called filled parathas resemble a flattened pie fillet and shallow fry, use two dough discs sealed at the edges. Then allternatively use one dough disc to wrap the spill and seal it with a series of folds attached to the dough at the top, gently flattening it with the palm of the hand to the work surface before it rolls into a circle. Most filled parathas are not plated.
Paratha can be eaten as a breakfast dish or as a snack while drinking tea (tiffin). The flour used is finely ground wholemeal (atta) and shallow fry dough.
Probably the most common stuff for parathas is mashed potatoes, seasoned ( aloo ka parantha ) followed probably by dal (lentils). Many other alternatives exist such as leaf vegetables, radishes, cauliflower, and/or paneer. Parathas (especially those filled) can be eaten only with a butter roll spread over it or with chutney, pickles, tomato sauce, forehead or raita or with a meat or vegetable curry. Some paratha rolls into the tube and eat it with tea, often dipping parathas.
To achieve layered dough for regular parathas, a number of different traditional techniques exist. This includes covering a thinly rolled cake with oil, folding back and forth like a paper fan and rolling the resulting strip into a round shape before rolling, roasting tava and shallow frying. Another method is to cut the dough circle from the center to the perimeter along its fingers, anoint the dough and start cutting it to form a cone which is then swiped into the disc form and rolled out. The method of oiling and repeatedly folding the dough as in western puff pastry also exists, and this is combined with a folding pattern that gives traditional geometric shapes to a ready-made paratha. Ordinary parathas can be round, heptagonal, square, or triangular.
Serve
Paratha is an important part of the traditional breakfast of the Indian subcontinent. Traditionally, made using ghee but oil is also used. Some people even bake it in the oven for health reasons. Usually paratha eaten with white butter grains on it. Side dishes that perfectly match the parathas are curd, fried egg, omelet, Mutton kheema (mutton cooked with vegetables and spices), nihari (lamb dish), jeera aloo (fried potatoes with cumin seed), daal, and raita as part of breakfast. Maybe stuffed with potatoes, paneer, onion, qeema or chili.
Type
- Ajwain paratha (layered paratha mixed with ajwain)
- Aloo paratha (filled with spicy boiled potatoes and onion mix)
- Aloo cheese paratha
- your paratha (filled with spiced eggs)
- Bal wala paratha
- Band gobi wala paratha/Patta gobhi paratha (filled with cabbage)
- Batuha paratha (Lamb quarter, Chenopodium album)
- Boondi paratha (filled with boondi salted & roasted with ghee)
- Ceylon paratha (from Sri Lanka)
- Chana paratha (chick pea)
- Channa dal paratha (filled with channa dal)
- Paratha chicken
- Chilli parotha/mirchi paratha (small shredded pieces)
- Dal paratha (filled with boiled, spiced and mashed incense mostly available in northwest and west India)
- Dhakai paratha (a kind of layered paratha found in West Bengal)
- Dhaniya paratha (coriander)
- Paratha spawn (carrots)
- Gobhi paratha (filled with flavored cauliflower)
- Jaipuri paratha
- Kerala paratha (popular version pronounced "porotta")
- Lachha paratha - tandoori (originally Punjabi, rounded with several layers traditionally prepared in tandoor)
- Lachha paratha - guardian laughter (popular in eastern India, triangular shaped with many layers tangent to the ghee)
- Lasuni Paratha (Garlic seasoning)
- Lauki paratha (bottle flask)
- Makes paratha (maize)
- Mattar paratha (filled with boiled, mashed and flavored green beans)
- Meetha paratha (filled with sugar)
- Methi paratha (filled with fenugreek leaves)
- Mooli paratha (radish filled paratha, popular in most parts of northern India and the Punjab region of India.)
- Mughlai paratha (fried fill paratha filled with eggs and minced meat)
- Murthal Paratha, fried, Dhabas from Haryana and especially in Murthal on the famous Grand Trunk Road
- Mutton paratha
- Papeetey ka paratha (papaya stuffed paratha)
- Mix the paratha
- Palak paratha (spinach)
- Paneer paratha (filled with cottage cheese)
- Papad parantha
- Parton wala paratha (Lachha paratha)
- Paratha petai (Smashed paratha)
- Plain paratha (bread-lined without stuffing except ghee and baked with ghee - popular in most parts of India)
- Podeena paratha (mixed with dry mint)
- Putthay taway ka paratha
- Pyaz ka paratha (stuffed with onions)
- Qeema paratha, (stuffed with minced meat, usually goat meat, mostly available in Punjab, Hyderabad in India and Myanmar)
- Roti prata (Singapore & Malaysia)
- Sattu paratha (stuffed with popular baked sattu spices in Uttar Pradesh and Bihar)
- Paratha shrimp
- Sugar paratha (coated with caramelized sugar, usually after meals or as a dessert)
- Tandoori paratha
- Tomato paratha (stuffed with tomatoes)
Ready-made varieties
The process of superimposing the dough in the paratha can make the preparation process difficult. This, mixed with the popularity of this bread, has opened the market for some frozen paratha ranges, especially in Western markets where consumers seek authenticity, but lack the time or skills needed to make parathas from scratch. Paratha ready to cook can also be purchased. This preparation offers one step preparation and saves time. Some ready-to-cook products on the market are just stuffing to make a filled paratha.
See also
References
External links
Source of the article : Wikipedia
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