Back فطيرة براثا Arabic فطيره براثا ARZ পৰঠা Assamese परौठा Bihari পরোটা Bengali/Bangla Paratha German Paratha Spanish نان پاراتا Persian Paratha French પરોઠા Gujarati

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.

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