Paratha

A paratha/parantha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat which literally means layers of cooked dough. Traditionally, people make it using Ghee but some people also use oil or bake it in the oven for health reasons. Usually the paratha is eaten with Chai and Raita as part of a Breakfast meal. Often times, it may be stuffed with potatoes, paneer, onions, or keema.

It is one of the most popular unleavened flat-breads in Indian cuisine and is made by pan frying whole-wheat dough on a tava. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Parathas are usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese).

A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top or chutney, a spicy sauce made from yogurt and fresh herbs, but it is best served with pickles and yogurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paratha into a tube and eat it with tea, often dipping the paratha into the tea.

The paratha can be round, heptagonal, square or triangular. In the former, the stuffing is mixed with the kneaded flour and the paratha is prepared as roti is, but in the latter two, the peda (ball of kneaded flour) is flattened into a circle, the stuffing is kept in the middle and the flatbread is closed around the stuffing like an envelope. The latter two also vary from the first in that, while the former is like a thick (in terms of width) version of the roti with filling inside, the latter two have discernible soft layers if one "opens" the crispier shell layers.
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