Paratha

Not to be confused with Parotta.
For Sri Lankan caste, see Maratha.

Paratha
Aloo paratha
Place of originIndian subcontinent[1]
Region or stateIndia[2]
Associated cuisineIndia, Sri Lanka, Bangladesh, Fiji, Guyana, Malaysia, Maldives, Thailand, Myanmar,[3] Nepal, Pakistan, Middle Eastern, Singapore, Suriname, Trinidad and Tobago
Main ingredientsAtta, ghee/butter/cooking oil and various stuffings
VariationsAloo paratha, roti canai, wrap roti

Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent,[1][4] with earliest reference mentioned in early medieval Sanskrit, India;[1] prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar,[3] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East.[5][6] Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.[7] Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota (in Bengali), paratha (in Odia, Urdu, Hindi), palata (pronounced [pəlàtà]; in Myanmar),[3] porotha (in Assamese), forota (in Chittagonian and Sylheti), farata (in Mauritius and the Maldives), prata (in Southeast Asia), paratha, buss-up shut, oil roti (in the Anglophone Caribbean) and roti canai in Malaysia and Indonesia.

  1. ^ a b c Chitrita Banerji (10 December 2008). Eating India: An Odyssey into the Food and Culture of the Land of Spices. Bloomsbury Publishing. pp. 119–. ISBN 978-1-59691-712-5. some believe that the poli of Maharashtra and Gujarat is a close cousin.
  2. ^ Pretty, Martin (6 February 2016). Indian Paratha Recipes. CreateSpace Independent Publishing Platform. ISBN 978-1-5238-1544-9. Paratha or Parantha/Parontah is a category of unleavened Indian bread made with whole wheat flour, a dish wish of universal appeal.
  3. ^ a b c Joe Cummings (2000). Myanmar (Burma). Lonely Planet. ISBN 9780864427038.
  4. ^ Pretty, Martin (6 February 2016). Indian Paratha Recipes. CreateSpace Independent Publishing Platform. ISBN 978-1-5238-1544-9. Paratha or Parantha is a category of unleavened Indian bread made with whole wheat flour, a dish wish of universal appeal.
  5. ^ "Al Islami Foods Expands into Frozen Dough Market with New Paratha - the Halal Times". 17 March 2021.
  6. ^ Beranbaum, Rose Levy (30 September 2003). The Bread Bible. W. W. Norton & Company. ISBN 978-0-393-05794-2.
  7. ^ Verma, Neera. Mughlai Cook Book. Diamond Pocket Books (P) Ltd. ISBN 9788171825479 – via Google Books.