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Delicious World Of " PARATHAS" !!

Ganesh.Dutta's picture

Paratha is a flatbread that originated in the Indian subcontinent. It is usually made with whole-wheat flour, pan fried in ghee/cooking oil, and often stuffed with vegetables, especially boiled potatoes, radish or cauliflower and/or paneer (Indian cheese). A paratha (especially a stuffed one) could be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the Paratha into a "pipe", and eat it with tea, often dipping the Paratha into the tea.


(ALOO PARATHA)

   Various types of paratha

 The paratha can either be round, square or triangular. In the former, the stuffing is simply mixed with the kneaded flour and the Paratha is prepared like the roti, but in the latter two, the Peda (ball of kneaded flour) is flattened into a flattened shape, the stuffing is kept in the middle and the flatbread is now closed around the stuffing like an envelope. The two variants differ in the fact 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.

   Among these common types there are countless variations:

1.Plain Paratha -chapati with added ghee

2.Gobhi Paratha -stuffed with flavored cauliflower and vegetables

                  (http://ifood.tv/recipe/gobhi_paratha)

3.Aloo Paratha -stuffed with flavored potato and onions                    (http://ifood.tv/recipe/aloo_paratha) 

 4.Paneer Paratha-stuffed with cottage cheese

      (http://ifood.tv/recipe/paneer_paratha)

 

 

 

   5.Dal Paratha -stuffed with boiled and mashed gram  

 6.Sattu Paratha -stuffed with spiced Sattu - roasted Gram flour popular in Bihar  

 7.Kerala Paratha-popular version pronounced "Porotta" 

  8.Roti Prata -Singapore & Malaysia - highly variable 

 9.Lachha Paratha – Tandoori (Punjabi in origin. Round in shape with multiple layers traditionally prepared in a Tandoor.)

10.Lachha Paratha - Tawa wali (Popular in eastern India. Triangular in shape with multiple layers interspaced with Ghee)

11.Kheema Paratha -stuffed with flavored minced meat

12.Anda Paratha-stuffed with egg

13.Pudina Paratha -laced with dry mint

14.Ceylon Paratha (from Sri Lanka)

15.Ajwain Paratha -layered paratha laced with a spice called Ajwain

16.Muli Paratha -stuffed with "Muli" or radish (daichon)

17.Pyaz ka Paratha -stuffed with "Pyaz" or onion

18.Mughlai Paratha -a deep fried stuffed paratha filled with egg and minced meat

19.Layered paratha- (http://ifood.tv/recipe/layered_paratha)

20.Jalebi paratha-( http://ifood.tv/recipe/jalebi_paratha)

 

 

 

                          (PANEER PARATHA)

 

Other interesting information about paratha :

 The Paratha has a social connotation too. The significantly higher expenditure and effort in preparing the Paratha when compared with the daily Roti means that the Paratha is usually prepared as a special item, or for important guests.

The paratha was conceived in ancient north India but it is unclear which particular north Indian cuisines actually inspired it. Its origin is likely to have been a result of several influences (Sindhi, Punjabi, Garhwali, Bihari, Bengali and so on). Regardless of its origins, it soon became popular all over South Asia. All south Indian states have their own versions of the ubiquitous paratha, the most popular being "Kerala Paratha," also called Kerala Porotta. The Kerala Paratha is popular all over India so it can be said that the humble paratha has come full circle.


(JALEBI PARATHA)

Indian immigrants took this dish to Malaysia 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,lit. a hundred layers, is a fried flaky multilayered paratha with either sugar or boiled peas (pè 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 shut" ("burst-up shirt"), especially by non-Indo-Trinidadians.


(PLAIN PARATHA)

 

During Ramadan, Muslims from the Indian subcontinent (India, Pakistan, Bangladesh), often eat Parathas for breakfast. It is thought that the butter and flour mixture are not only a good souce of calories but also stave off hunger pangs and help sustain a person throughout the long day.

Parathas are commonly eaten with yoghurt or with vegetables. They too are often consumed with meat dishes, especially chicken, but don't particularly sit well with high oil content foods such as curries. Thus it's good advice to remove oil from such foods and enjoy your parathas with the edible pieces from curries, susus and meat dishes.

PARATHA HOT SPOT:

In Delhi fomous paratha hot spot is PARANTHE WALI  GALI- nearRED FORT.

visit with Vikash Kumar on  ifood.tv   -- http://ifood.tv/node/1266

 

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5 Comments

shakti's picture
Delicious post. Pictures are very impressive. Reading makes you hungry. Thanks for the link to my Gobi Paratha.
Ganesh.Dutta's picture
Shakti ji, Thanks a lot! I will try to follow your guidelines for blogs.
vikash.kumar1's picture
Mr. Datta, whenever I show these paratha I feel me hungry. Crispy Paratha of my mom's hand is my favorite breakfast with Bhujiya and Garam-jalebi..and curd.. and Awla-coriender leaves chatni.
Anonymous's picture
Hi Could you contact me regarding research for a TV project I am doing on Prathas? Email me and I'll tell you more! :-)
Mati's picture
Great posts and valuable information, I don't use either consume garlic, onnions, meat, fish or eggs. The option for me is skip or replace them in preparing your recipes or the ones you post from others. Nice pics btw!!!