Paratha Wikipedia. For the similar South Indian dish, see Parotta. Paratha. Potato paratha aloo paratha from India. Alternative names. Paratha, parauntha, palata, porota, forota, farata, parontay, prontha. Region or state. Indian Subcontinent. Main ingredients. Atta, maida, gheebuttercooking oil and various stuffings. Cookbook Paratha  Media Paratha. A paratha is a flatbread that originated in the Indian subcontinent. It is still prevalent throughout Pakistan, India and Burma, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay in Punjabi, porota in Bengali, palata pronounced plt in Burma, forota in Sylheti, and farata in Mauritius, Sri Lanka and the Maldives. HistoryeditThe Hindi word paratha is derived from Sanskrit S. Recipes for various stuffed wheat parathas are mentioned in Manasollasa, a 1. Sanskrit encyclopedia compiled by Someshvara III, who ruled from present day Karnataka. Plain parathas and stuffed parathaseditParathas are one of the most popular unleavened flatbreads in the India part of the Indian Subcontinent and they are made by baking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatisrotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly much like the method used for puff pastry or some types of Turkish brek using a laminated dough technique or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato andor cauliflower, green beans and carrots. A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough, while some so called stuffed parathas resemble a filled pie squashed flat and shallow fried using two discs of dough sealed round the edges alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough round the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered. Parathas can be eaten as a breakfast dish or as a tea time tiffin snack. The flour used is finely ground wholemeal atta and the dough is shallow fried. Perhaps the most common stuffing for parathas is mashed, spiced potatoes aloo ka parantha followed perhaps by dal lentils. Many other alternatives exist such as leaf vegetables, radishes, cauliflower, andor paneer. A paratha especially a stuffed one can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or a raita or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha. To achieve the layered dough for plain parathas, a number of different traditional techniques exist. These include covering the thinly rolled out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on the tava and shallow frying. Another method is to cut a circle of dough from the centre to its circumference along its radius, oiling the dough and starting at the cut edge rolling so as to form a cone which is then squashed into a disc shape and rolled out. The method of oiling and repeatedly folding the dough as in western puff pastry also exists, and this is combined with folding patterns that give traditional geometrical shapes to the finished parathas. Plain parathas can be round, heptagonal, square, or triangular. ServingeditThe paratha is an important part of a traditional South Asian breakfast. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually the paratha is eaten with dollops of white butter on top of it. Side dishes which go very well with paratha are curd, fried egg, omelette, egg dosa ground mutton cooked with vegetables and spices, nihari a lamb dish, jeera aloo potatoes lightly fried with cumin seeds, daal, and raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, qeema or chili peppers. Video showing one method of stretching the dough. Ajwain paratha layered paratha laced with ajwainAloo paratha stuffed with spicy boiled potato and onions mixAloo cheese paratha. Anda paratha stuffed with spiced eggBal wala paratha. Band gobi wala parathaPatta gobhi paratha stuffed with cabbageBatuha paratha Lambs quarter, Chenopodium albumBoondi paratha stuffed with salty boondi baked with gheeCeylon paratha from Sri LankaChana paratha chick peasChanna dal paratha stuffed with channa dalChicken paratha. Chili parothamirchi paratha small, spicy shredded piecesDal paratha stuffed with boiled, spiced and mashed dal mostly available in northwestern and western IndiaDhakai paratha a type of layered paratha found in West BengalDhaniya paratha corianderGajar paratha carrotGobhi paratha stuffed with flavoured cauliflowerJaipuri paratha. Kerala paratha popular version pronounced porottaLachha paratha tandoori Punjabi in origin. Round in shape with multiple layers traditionally prepared in a tandoorLachha paratha tawa wali popular in eastern India, triangular in shape with multiple layers interspaced with gheeLasuni Paratha Garlic flavouredLauki paratha bottle gourdMakka paratha cornMattar paratha stuffed with boiled, mashed and flavoured green peasMeetha paratha stuffed with sugarMethi paratha stuffed with fenugreek leavesMooli paratha radish stuffed paratha, popular in most regions of northern India and the Punjab region of India. Mughlai paratha a deep fried stuffed paratha filled with egg and minced meatMurthal Paratha, deep fried, Dhabas of Haryana and specially at Murthal on Grand Trunk Road are famous for this567Mutton paratha. Papeetey ka paratha papaya stuffed parathaMix paratha. Palak paratha spinachPaneer paratha stuffed with cottage cheesePapad parantha. Parton wala paratha Lachha paratha Petai paratha Smashed parathaPlain paratha layered roti without any stuffing except ghee and baked with ghee popular in most regions of IndiaPodeena paratha laced with dry mintPutthay taway ka paratha. Pyaz ka paratha stuffed with onionQeema paratha, stuffed with minced meat keema, usually mutton, mostly available in Punjab, Hyderabad in India, and MyanmarRoti prata Singapore MalaysiaSattu paratha stuffed with spiced sattu roasted gram flour popular in Uttar Pradesh and BiharShrimp paratha. Sugar paratha layered with caramelized sugar, usually after a meal or as dessertTandoori paratha. Sanskrit Tools Hyderabad Biryani' title='Sanskrit Tools Hyderabad Biryani' />History. The Hindi word paratha is derived from Sanskrit S., or, or. Recipes for various stuffed wheat parathas are. Read CNN News18 breaking news, latest news from India World including current news headlines on politics, cricket, business, entertainment and more only on News18. Chennai 29, formerly known as Madras, this 369yearold city is the capital of the southern state of Tamilnadu and is Indias sixthlargest city in terms of. The term Khichdi KhicUrdu is derived from Sanskrit khicc, a dish of rice and legumes. Some divergence of transliteration may. Tomato paratha stuffed with tomatoesPunjabi Aloo Paratha served with Butter, from India. Dhakai Paratha, from West Bengal, India. Aloo paratha from northern India. Paratha served with tea in a Pakistani Hotel. In Burma, paratha is commonly eaten as a dessert, sprinkled with sugar. Petai Paratha Smashed Paratha, a West Bengal variant served with light vegetable curry. Lachha Paratha. Kothu Parotta Chicken as served in Tamil Nadu, India. Ready made varietieseditThe process of layering the skins of dough in a paratha can make preparation a difficult process. This, mixed with the popularity of this flatbread, has opened the market to several ranges of frozen paratha, especially in Western markets where consumers seek authenticity, but lack the time or the skills required to make a paratha from scratch. Ready to cook paratha may also be purchased. These preparations offer one step preparation and save time. Some of the ready to cook products in the market are just the stuffings for making the stuffed parathas. Clare Hollingworth. La storia di Clare Hollingworth, grande giornalistaChi era Clare Hollingworth, a lei Google dedica il doodle di oggi. India Sanskrit, Hindi, Bhrat is the largest country in the South Asia Region, located primarily in the center of South Asia, and shares. Rejuvenation The Meters Rarest.