Paratha is a popular unleavened Indian flatbread that is made from whole wheat flour. It is a staple food in many regions of India, Pakistan, and Bangladesh. Parathas are known for their flaky, layered texture and rich flavor.
To prepare parathas, the dough is usually made by mixing wheat flour, salt, and water. Oil or ghee (clarified butter) is then added to the dough to enhance its flavor and make it softer. The dough is then kneaded until it becomes smooth and pliable.
Once the dough is ready, small dough balls are taken and rolled out into circular shapes. These circles are then brushed with oil or ghee and folded over multiple times, creating layers. The folded dough is then rolled out again, resulting in a triangular or round-shaped paratha.
Parathas can be cooked in various ways, including frying on a griddle or tawa, baking in an oven, or even toasting on an open flame. The cooking process involves adding a small amount of oil or ghee to the paratha, which helps in achieving a crispy and flaky texture.
Parathas can be enjoyed plain or stuffed with various fillings such as mashed potatoes, paneer (cottage cheese), vegetables, or minced meat. They are commonly served with curries, pickles, yogurt, or chutneys.
Paratha is a versatile and filling food item that is loved by many for its taste and texture. It is a popular choice for breakfast, lunch, or dinner in many households and is often eaten as a hearty and satisfying meal.
