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Paratha

By: HotBoy

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History and popularity
The paratha was first conceived in the ancient Punjab region, but soon became popular all over India (and even current Pakistan), including southern India. The southern Indian states have their own versions of the ubiquitous paratha, the most popular being the Kerala porotta.

Indian immigrants took this dish to Malaysia, Mauritius (where it is known as farata) and Singapore, resulting in variations such as roti canai and roti prata. In Myanmar (Burma), where it is known as palata, it is eaten with curries or cooked with either egg or mutton, or as a dessert with white sugar. Htat ta ya, literally 'a hundred layers', is a fried flaky multilayered paratha with either sugar or boiled peas (p byouk). Paratha in Trinidad and Tobago differs from the South Asian paratha in that it is generally thinner and larger. In Trinidad and Tobago it is commonly called "buss up shot", referring to the method of making it - generally this involved the finished hot roti being struck to break it up into smaller pieces. It is not called "burst-up shirt", this is a misnomer usually used by non-Trinidadians or fresh-water Yankees.
Types
Mangalorean-style paratha served with other Indian dishes.
Aloo paratha from northern India.
Paratha served with tea in Pakistan.
Stuffed Bengali-style parantha served in a restaurant in Mumbai, India.
Guyanese-style roti paratha.
Plain paratha (layerd roti without any stuffing except ghee & baked with ghee)
Boondi Paratha (stuffed with salty boondi & baked with ghee)
Gobhi paratha (stuffed with flavored cauliflower)
Aloo (pronounced Aalu) paratha (stuffed with spicy boiled potato and onions mix)
Tomato paratha (stuffed with tomatoes)
Channa Dal paratha (stuffed with channa dal)
Paneer paratha (stuffed with cottage cheese)
Dal paratha (stuffed with boiled and mashed dal)
Sattu paratha (stuffed with spiced sattu - roasted gram flour popular in Bihar)
Kerala paratha (popular version pronounced "porotta")
Roti paratha (Singapore & Malaysia - highly variable)
Sugar paratha (layered with caramelized sugar, usually after a meal or as dessert)
Lachha paratha - Tandoori (Punjabi in origin. Round in shape with multiple layers traditionally prepared in a tandoor.)
Lachha paratha - Tawa wali (Popular in eastern India. Triangular in shape with multiple layers interspaced with ghee])
Keema paratha - (also called Kheema paratha) (stuffed with flavored minced meat. Popular in Punjab)
Anda paratha (stuffed with egg)
Podeena paratha (laced with dry mint)
Ceylon paratha (from Sri Lanka)
Ajwain paratha (layered paratha laced with ajwain)
Mooli paratha (stuffed with daikon radish)
Pyaz ka paratha (stuffed with onion)
Mughlai paratha (a deep fried stuffed paratha filled with egg and minced meat)
Mattar paratha (stuffed with boiled, mashed and flavoured green peas)
Jaipuri paratha
Chili paratha/Mirchi Paratha (small, spicy shredded pieces)
Methi wala paratha (stuffed with fenugreek leaves)
Band gobi wala paratha/Patta gobhi paratha (stuffed with cabbage)
Meetha Paratha (Stuffed with sugar)
Palak Paratha
Tandoori Paratha
Putthay taway ka Paratha
Bal wala Paratha
Parton wala Paratha
Chicken Paratha
Pork Paratha
Mutton Paratha
Shrimp (large) Paratha
Shrimp (small) Paratha
Paratha Pizza Pops (Invented in Cleveland, Paratha stuffed with pizza sauce, cheese and toppings)
Loki Paratha
Batuha Paratha
Gajar Paratha
Dhaniya Paratha
Chena Paratha
Miscellanea
The original variety of parathas is served within Punjab, however there are many varieties of South Indian 'Porotta'. They are covered in homemade butter and eaten by dipping pieces of the paratha in homemade yogurt. Parathas go best with lassi, a buttermilk drink also originating in Punjab.

Paratha (with yoghurt or pickles) is staple breakfast for a large number people in India.

Parathas are commonly eaten with yoghurt or with vegetables. They are often consumed with meat dishes, especially chicken, but don't combine well with high oil content foods such as curries.

Ready-made varieties
The process of layering the "skins" of dough in 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 the authenticity, but lack the time required to make a paratha from scratch.[citation needed]
See also
Kerala porotta
Chili parotha
Roti prata, the Singaporean variant.
Roti canai, the Indian Malaysian and Sumatranese variant.
Bhatura
Green onion pancake (Chinese variant)
Gali Paranthe Wali
References
^ Mughlai Cook Book - By Neera Verma
^ Climbing the Mango Trees - By Madhur Jaffrey
^ Breadtime - By Susan Jane Cheney
External links
Easy to make Paratha Recipe:
http://rice-n-curry.com/index.php?option=com_content&view=article&id=27:assorted-paratha&catid=6:weekends&Itemid=7
Easy to Follow Paratha Recipes & Cooking Videos
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Indian Dishes by Region
North
Aloo gobi  Baati  Baingan Bartha  Barfi  Bhatura  Butter chicken  Chana masala  Chapati  Chicken tikka  Chole bhature  Churma  Dal makhani  Haleem  Kachori  Kadai  Kadhi  Keema  Kulcha  Korma  Kulfi  Mattar paneer  Makki di roti  Mirchi Bada  Naan  Nihari  Palak Paneer  Pakora  Pasanda  Raita  Rajma  Rogan josh  Rumali Roti  Sarson Da Saag  Shahi paneer  Shami Kebab  Tandoori chicken
South
Appam  Aviyal  Baghara baingan  Bhajji  Bisi bele bath  Bonda  Chicken 65  Chakna  Curd rice  Dahi chutney  Dopiaza  Dosa  Double ka meetha  Fish molee  Hyderabadi biryani  Hyderabadi haleem  Idiappam  Idli  Injipuli  Kaalan  Kanji  Kerala porotta  Koottu  Kozhukatta  Lukhmi  Mirchi ka salan  Murukku  Mysore Pak  Pachadi  Paniyaram  Parotta  Payasam  Pongal  Poriyal  Pulihora  Puttu  Rasam  Sambar  Sheer korma  Sevai  Uttapam  Vada
West
Akuri  Bhakri  Bhelpuri  Bombil fry  Chivda  Chourio  Dahi vada  Dhansak  Dhokla  Khatkhate  Khichdi  Kombdi vade  Kuswar  Misal  Pav bhaji  Patoleo  Patra ni machhi  Sabudana Khichadi  Sanna  Shrikhand  Sorpotel  Thalipeeth  Vada pav  Kadboli  Veg Kolhapuri  Vindaloo  Xacuti
East
Beguni  Bhuna Khicuhri  Cham cham  Charchari  Chhena  Dahi Machha  Jalfrezi  Kati roll  Luchi  Machha Jhola  Mishti Doi  Pakhaal  Pantua  Pithe  Rasgulla  Ras malai  Sandesh  Santula
Misc
Biryani  Chaat  Chutney  Dal  Falooda  Flattened rice  Gulab Jamun  Halwa  Indian pickle  Jalebi  Kheer  Kofta  Laddu  Panipuri  Papadum  Paratha  Puri  Roti  Samosa  Sabzi  Zarda
Indian Diaspora
Chicken tikka masala  Desi Chinese
Categories: Bihari cuisine | Kashmiri cuisine | Balochi cuisine | Bengali cuisine | Flatbreads | Indian breads | Indian cuisine | Pakistani breads | Pakistani cuisine | Pashtun cuisine | Punjabi cuisine | Sindhi cuisine | Unleavened breads | Uttar Pradeshi cuisineHidden categories: Articles lacking sources from August 2007 | All articles lacking sources | All articles with unsourced statements | Articles with unsourced statements from April 2009

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