paratha is a flatbread that originated in the Indian subcontinent. It is still prevalent throughout Pakistan, India and Burma, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, porota , palata , forota , and farata.
Parathas are one of the most popular unleavened flatbreads in the India part of the Indian Subcontinent and they are made by baking whole wheat dough on a tava, and finishing off with shallow frying.
Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedl using a laminated dough technique, or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans and carrots.
A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough, while some so called stuffed parathas resemble a filled pie squashed flat and shallow fried using two discs of dough sealed round the edges; alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough round the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered.
Parathas can be eaten as a breakfast dish or as a tea-time snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried.
Perhaps the most common stuffing for parathas is mashed, spiced potatoes followed perhaps by dal. Many other alternatives exist such as leaf vegetables, radishes, cauliflower, and/or paneer.
A paratha can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or a raita or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha.
Paneer Paratha (cottage cheese paratha)
- 2 cup paneer (cottage cheese)
- 1 big finely chopped onion
- ½ cup coriander chopped
- 3 to 4 green chillies or red chilli powder to taste
- Salt to taste
- Lemon juice 1 tbsp
- Chat masala to taste
- Garam masala 2 tsp or to taste
- Oil 3 to 4 tbsp
- Roughly mash paneer (cottageee cheese ).
- Heat oil and add chopped onion and stir until it get translucent or get light brown color.
- Now add paneer in it and stir for 2 to 3 min or until it get little crispy texture.
- Now add lemon juice, red chilli powder, salt, garam masala, chat masala.
- Now add coriander (hara dhaniya) and mix it well and stir it for 2 min.
- And let it cool.
- Now add paneer filling in flat bread dough and make it flat with roti roller and roast it with ghee or oil.
- Now serve it with dahi (curd) or you ,ay also make wraps.