A paratha is a flatbread that originated in the Indian subcontinent, prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh, where wheat is the traditional staple. 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 (in Punjabi), porota (in Bengali), palata in Burma), porotha (in Assamese), forota (in Sylheti) and farata (in Mauritius, Sri Lanka and the Maldives).
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 (especially a stuffed one) 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
foodology 