Paratha

A Paratha ( Punjabi: ਪਰੌਂਠਾ, Hindi: पराठा, Urdu: پراٹھا, Bengali: পরোটা ) is an Indian flat bread that has its origins in the Indian subcontinent. " Paratha " is a word combination of words ready (Hindi: परत, Bengali: পরত, Urdu: پرت ) and atta (Hindi: आटा, Punjabi: ਆਟਾ, Bengali: আটা, Urdu: آٹا ) and according to the literal translation means layers of cooked dough. In Burma, it is known under the name palata, in the Maldives it is known as farata. The paratha is not to be confused with the parotta South Indian cuisine.

The Paratha is one of the most popular unleavened flat bread of Indian, Pakistani and Bengali cuisine. It is cooked on a Sac and consists of a wholemeal with ghee or oil.

Parathas are ( a South Asian cheese) usually filled with various vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and paneer. A paratha (especially a stuffed ) can either be easily eaten with a dollop of butter or chutney. Mostly it is eaten but with Indian pickle and yogurt or a spicy curry of meat and vegetables. Some people also eat unfilled for tea. There is formed into a roll and dipped in the tea.

A paratha can either be round, heptagonal, square or triangular. Is it round or heptagonal, the stuffing is kneaded with the dough and then baked like a roti. It is then like a "thick" version of Roti. The square or triangular Paratha the dough is as defined an envelope around the filling and then baked. The finished product then has around the filling clearly distinguishable layers.

History And Popularity

The Paratha is an important part of the North Indian breakfast. Originally from this part of the country, it spread to different parts of the Indian subcontinent. Traditionally, it is cooked with ghee, but due to health issues cause many people it with oil or oven to. As part of breakfast, it is eaten with Chai and Raita, but often it is also with potatoes, paneer, onions or eaten Keema filled. The South Indian version of this unleavened bread is called porotta.

By Indian immigrants that court also spread in other countries such as Malaysia, Mauritius ( where it is known as farata ) and Singapore. In Burma, where it is known under the name palata it is eaten with curries, eggs or mutton and also eaten as a dessert with sugar. Htat ta ya, translated " a hundred layers ", is a fried, multilayered paratha, either with sugar or cooked beans ( pè byouk ) is served.

Even in the Caribbean is known Paratha. For example, in Trinidad and Tobago, where it is more likely there is generally thinner and larger than the South Asian paratha. You know it there are two ways: either directly from the pan, or as " buss up shot ". The name refers to the production method, in which the finished and hot paratha is broken into small strips and then consumed. " Burst -up shirt" is a misnomer that is often used by foreigners who are not familiar with the Trinidadian dialect.

Species

Generally, there are very many different types of paratha. Roughly one can separate the unfilled, simple Paratha of the filled. The latter then share ( as described above ) in the round roti -like breads homogeneous and the square Paratha, the layer envelope encloses a filling, which may consist of a variety of ingredients.

Paratha as a finished dish

The manufacturing process of a paratha is due to the stratification quite complex. Nevertheless, it is becoming increasingly popular in the Western world countries, so now there is a range of frozen ready- Paratha.