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Place of origin | Indian subcontinent[1] |
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Region or state | India[2] |
Associated cuisine | India, Sri Lanka, Bangladesh, Fiji, Guyana, Malaysia, Maldives, Thailand, Myanmar,[3] Nepal, Pakistan, Middle Eastern, Singapore, Suriname, Trinidad and Tobago |
Main ingredients | Atta, ghee/butter/cooking oil and various stuffings |
Variations | Aloo paratha, Roti Canai, Wrap roti |
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha) 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 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.
some believe that the poli of Maharashtra and Gujarat is a close cousin.
Paratha or Parantha is a category of unleavened Indian bread made with whole wheat flour, a dish wish of universal appeal.
Paratha or Parantha is a category of unleavened Indian bread made with whole wheat flour, a dish wish of universal appeal.
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