paratha
Sign in to saveAlso known as parantha, parauntha, prontha, parontay, porota, palata, porotha, forota
Paratha (, also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole wheat, that is folded and rolled with ghee, forming multiple layers, and shallow fried. Paratha may be stuffed with various fillings, the most common being potato. Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour. Variations also exist in the cuisines of Myanmar, Mauritius, Malaysia (where it is known as roti
Key facts
- Food.name
- Paratha
- Food.image
- Triangle paratha (cropped).JPG
- Food.image_alt
- A triangular flatbread that is brown with some darker spots, served next to yoghurt
- Food.caption
- Plain paratha
- Food.type
- Flatbread
- Food.region
- Northern Indian Subcontinent
- Food.national_cuisine
- India, Bangladesh, Pakistan, Sri Lanka, Maldives, Mauritius, Trinidad and Tobago, Myanmar, Malaysia
- Food.course
- Breakfast or other meal
- Food.main_ingredient
- Atta (or maida), ghee (or oil), water, salt
- Food.minor_ingredient
- Various stuffings (such as potato, cauliflower, or radish)
- Food.variations
- Mughlai paratha, Dhakai paratha, kathi roll, paratha roll
- Food.similar_dish
- Chapati, thepla
- Nutritional value.name
- Methi paratha (fresh)
- Nutritional value.fat
- 7.03 g
- Nutritional value.protein
- 10.0 g
- Nutritional value.sugars
- 6.0 g
- Nutritional value.iron_mg
- 3.2
- Nutritional value.zinc_mg
- 2.0
via Wikipedia infobox
Wikidata facts
- Image
- Htattaya.JPG
Show 1 more fact
- Commons category
- Paratha
Sources (2)
via Wikidata · CC0
~29 min read
Article
15 sectionsContents
- Names
- Preparation
- Varieties
- Plain varieties
- Stuffed varieties
- Regional variants
- Serving
- Nutrition and chemistry
- History
- Prevalence
- By region
- See also
- Notes
- References
- Works cited
Paratha (, also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole wheat, that is folded and rolled with ghee, forming multiple layers, and shallow fried. Paratha may be stuffed with various fillings, the most common being potato. Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour. Variations also exist in the cuisines of Myanmar, Mauritius, Malaysia (where it is known as roti canai), and the Caribbean (where it is known as buss-up-shut).
Although paratha is sometimes said to have originated in Punjabi cuisine, it may have evolved from similar flatbreads from regions connected to India via the Silk Road. Possible origins include the Persian flatbread or from breads introduced by Arabs in India. Sanskrit recipes for versions of paratha appeared in the 12th century. The popularity of paratha increased during the Mughal Empire, which introduced it across the region. During the British imperial era, indentured workers from India introduced paratha to Southeast Asia, the Caribbean, and Mauritius. In India, several versions of paratha were popularised after the 1947 partition.