"Paratha 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). The Hindustani word ""paratha"" is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Recipes for various stuffed wheat parathas"
"Parotta A parotta, porotta or barotta is a layered flatbread, originating from the Indian subcontinent, made from maida flour, popular in Southern India. It is a common street food in southern India, especially in Kerala, Tamil Nadu and the neighboring country of Sri Lanka. Parotta was introduced from Tamil Nadu to Malaysia by Indian Muslims and Sri Lankan Moor working in the Tuticorin harbour in the 1970s, from which it spread across the state to neighbouring states. Parottas are usually available as street food and in restaurants across Kerala, Tamil Nadu and parts of Karnataka, Telangana and Andhra Pradesh. At"
"fried onions, chili flakes, garlic and Monosodium glutamate (rarely) with hot soup poured over the cooked Burma noodles. It is of Burmese origin and served by Burmese refugees working as vendors in Chennai. A parotta, porotta or barotta, is a layered flat bread of parts of Southern India, notably in Tamil Nadu made from maida flour. This is a variant of the North Indian Lacha Paratha. Parottas are usually available as street food and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. At some places it is also served at weddings, religious festivals and feasts. It is prepared"
"then formed into a round ball. Similar to any food product made from Maida (refined flour), Parotta / Malbari Paratha/ Porotta is considered unhealthy by many, including doctors. This has resulted in the introduction and popularization of ""atta porotta"", which is porotta fully made from atta (whole wheat flour) that have been used mainly in the Second World War. Parotta A parotta, porotta or barotta is a layered flatbread, originating from the Indian subcontinent, made from maida flour, popular in Southern India. It is a common street food in southern India, especially in Kerala, Tamil Nadu and the neighboring country"
"in the oven for health reasons. Usually the paratha is eaten with dollops of white butter on top of it. Side dishes which go very well with paratha are curd, fried egg, omelette, Mutton kheema (ground mutton cooked with vegetables and spices), nihari (a lamb dish), jeera aloo (potatoes lightly fried with cumin seeds), daal, and raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, qeema or chili peppers. The process of layering the ""skins"" of dough in a paratha can make preparation a difficult process. This, mixed with the popularity of this flatbread,"
"Chili parotha Chili parotta, (or mirch ka parotha as it is known in Pakistan) is a favorite at many restaurants across South India. It is essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder. It is usually garnished with coriander leaves or green onions. Often, this dish is served at restaurants with a side of raitha, or a mix of salty dahi (yogurt) and cold vegetables. Due to its unique taste, the paratha has become very popular in Pakistan as well, and is often served as a breakfast meal along with other"
"potato curry, potato and fenugreek curry, and a sauteed mash of sweet pumpkin. Sweet ""lassi"", often served in Kulhars is also a specialty of this place. Gali Paranthe Wali Gali Paranthe Wali or Paranthe wali Gali (, literally ""the bylane of flatbread"") is the name of a narrow street in the Chandni Chowk area of Delhi, India, noted for its series of shops selling paratha, an Indian flatbread. Gali Paranthe Wali is located in Chandni Chowk, which was established in 1650 during the reign of the Mughal Emperor, Shah Jahan, and designed by his daughter, Jahanara Begum. Earlier this lane"
"Frozen malawah can be used as a substitute for dough in different recipes. Malawach is similar in preparation, taste and texture to the Somali ""malawax"" where it is usually eaten for breakfast with lashings of ghee and honey on weekends. It is also similar to the South Indian ""parotta"" (also known as ""Kerala paratha"") and North Indian ""Lachha paratha"", which are both layered flat breads popular in Indian cuisine. It also resembles the North African msemmen, a typical bread eaten with honey and butter (sweet), or stuffed with a red pepper and tomato mixture (savory) used in Moroccan and Algerian"
"""chapati"" and other related flatbreads eaten in the region like roti, paratha, kulcha, puri and naan based on cooking technique, texture and use of different types of flours. For example, parathas are either made layered by spreading with ghee, folding and rolling out again into a disc which turns out flakey once cooked or is filled with spinach, dal or cooked radish or potato. Parathas are mostly made using all-purpose flour instead of whole wheat flour. There are many regional varieties of chapati in India. In the Maldives, chapatis are traditionally eaten for breakfast along with a dish known as"
"Chapati Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), (pronounced as IAST: ), also known as ""roti"", ""safati"", ""shabaati"", ""phulka"" and (in the Maldives) ""roshi,"" is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean. Chapatis are made of whole wheat flour known as atta, mixed into dough with water and optional salt in a mixing utensil called a ""parat"", and is cooked on a ""tava"" (flat skillet). It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout"
"with boiled chickpeas in a spicy gravy, with which this type of bread was traditionally served. In Southern Malaysia and in Singapore the dish is known as ""roti prata"", similarly to the Indian ""paratha"" or ""parotta"". The Malay word ""prata"" and the Hindi ""paratha"" means ""flat"". Roti canai is made from dough which is usually composed of fat (usually ghee), flour and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded before proofing, creating layers. The dough ball is then flattened, spread out until paper thin (usually by ""tossing"" it on a"
"a Bid'ah (i.e Innovation in Religion). But still the practice is mostly carried out in villages of these countries. The married females go to the house of their parents in order to eat Choori over there and bring some for the family of their Husband. Malida Malida (alternatively spelled as Maleeda, popularly called, Urdu: چُوری, Hindi: चूरी) is a traditional sweet confection made out of leftover Parathas or Rotis by crumbling and pounding them coarsely and stir frying them with Ghee, sugar, dry fruits and nuts. It is most popular in Punjab region of both India and Pakistan. This is"
"is flaky multi-layered fried ""paratha"" served with either ""pè byouk"" or a sprinkle of sugar. ""Eeja gway"" (Chinese-style fried breadsticks or ""youtiao"") with Indian tea or coffee is another favourite. ""Mohinga"", perhaps the most popular of all, now available as an ""all-day breakfast"" in many towns and cities, is rice vermicelli in fish broth kept on the boil with chickpea flour or crushed toasted rice, lemon grass, sliced banana stem, onions, garlic, ginger, pepper and fish paste and served with crispy fried onions, crushed dried chilli, coriander, fish sauce and lime. Add fritters such as split chickpea (""pè jan jaw""),"
"Malida Malida (alternatively spelled as Maleeda, popularly called, Urdu: چُوری, Hindi: चूरी) is a traditional sweet confection made out of leftover Parathas or Rotis by crumbling and pounding them coarsely and stir frying them with Ghee, sugar, dry fruits and nuts. It is most popular in Punjab region of both India and Pakistan. This is specially given to young kids in the winter season as ghee is known to warm the body and keep young ones from catching cold and also used as a traditional dish for some Muslims in the last Wednesday of the Islamic month Safar. This Punjabi"
"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 (tiffin) 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 (""aloo ka parantha"") followed perhaps by dal (lentils). 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"
"radius, oiling the dough and starting at the cut edge rolling so as to form a cone which is then squashed into a disc shape and rolled out. The method of oiling and repeatedly folding the dough as in western puff pastry also exists, and this is combined with folding patterns that give traditional geometrical shapes to the finished parathas. Plain parathas can be round, heptagonal, square, or triangular. The paratha is an important part of a traditional breakfast from the Indian subcontinent. Traditionally, it is made using ghee but oil is also used. Some people may even bake it"
"primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. Pakistani breads Pakistani breads () are a wide variety of flatbreads which are an integral part of Pakistani cuisine. There are variation in ingredients and recipes of bread preparation representing influence of Middle Eastern, Central Asian and South Asian cuisines on Pakistani cuisine. Pakistani cuisine is known for its richness and flavour. Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Pakistani breads of Central Asian origin,"
"Broa Broa ( or ) is a type of corn and rye bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde, and Brazil (where it is traditionally seasoned with fennel). Unlike the cornbread typical of the southern United States, ""broa"" is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda. The name """"broa"""" comes from the Gothic or Suebian word ""brauth"" that means bread. In Portugal, broa de milho is a type of broa listed on the Ark of Taste. This yeast bread has the"
"by the stove baked bread. ""Loon"" or salt is the essential part of flour prepared for bread. Paratha is a kind of bread whose flour is prepared with Oil or ""Desi Gheu"". Is the local name of curry. Also called Salen is basically a mixture of red peppers, salt, water, vegetables, ghee, beef or mutton, taken along with chapaties for lunch or dinner. Basically it is a common name for rice. Lassi is produced from milk. There are two types of Lassi: kachi Lassi, Pakki Lassi. Dhudh, also called dhoodh, is milk of cows, buffaloes, goats, sheep and camels, favourite"
"the Indian paratha (in which fat is incorporated); the Central and South Asian naan (leavened) and roti (unleavened); the Sardinian carasau, spianata, guttiau, pistoccu; and Finnish rieska. Also worth noting is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian flammkuchen, German zwiebelkuchen, and French quiche. In 16th-century Naples, a galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This"
"Atta flour Atta or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread flour in the Indian subcontinent. Hard wheats, used to make atta, have a high gluten content, which provides elasticity, so doughs made out of atta flour are strong and can be rolled out into thin sheets. Atta was traditionally ground in the home on a stone chakki mill. Because this stone milling technique is still used (now typically at industrial scale), atta has more damaged starch than"
"types of parathas. Although the origin of the chili parotha is the stuff of legends and has long been debated among food critics, many agree that its roots are in Madurai, a city 180 miles south of Chennai. The Arya Bhavan in Madurai is arguably the first known restaurant to have served this dish. The story goes that one of the chefs in the restaurant accidentally overestimated and made too much parotha. In a quandary as to what to do with the extra food, he had a brainwave and made this recipe. Chili parotha Chili parotta, (or mirch ka parotha"
"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. To achieve the layered dough for plain parathas, a number of different traditional techniques exist. These include covering the thinly rolled out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on the tava and shallow frying. Another method is to cut a circle of dough from the centre to its circumference along its"
"Arepa Arepa () is a type of food made of ground maize dough or cooked flour prominent in the cuisine of Venezuela and Colombia . It is eaten daily in those countries and can be served with accompaniments such as cheese, cuajada (fermented milk) or avocado, or split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. ""Arepas"" can also be found in the Canary Islands. It is similar in shape to the Mexican ""gordita"" and the Salvadoran ""pupusa"". The arepa is a pre-Columbian dish from the area that is now Colombia and Venezuela. Instruments used to"
"Peda Peda () or Pera is a sweet from the Indian subcontinent, originating from Mathura, Uttar Pradesh, India, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word ""peda"" is also generically used to mean a sphere of any doughy substance, such as flour or ""khoa"". Variant spellings and names for the dessert include ""pedha"", ""penda"" (in Gujarati) and ""pera"". Pendas originated in the city of Mathura in present-day Uttar Pradesh. The Mathura Peda is"
"Pitha Pitha (Assamese: পিঠা ""pitha"", ""piṭhe"", ""piṭha"" or ""fiṭa"") is a type of rice cake from the eastern regions of the Indian subcontinent, common in Bangladesh, Nepal and India, especially the eastern states of Jharkhand, Odisha, Assam, West Bengal, Bihar and the northeastern region of India. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ""ol"" (a local root vegetable). Pithas are primarily made from a batter of rice flour or wheat flour, which is shaped and optionally filled with sweet"
"Pitha Pitha (Assamese: পিঠা ""pitha"", ""piṭhe"", ""piṭha"" or ""fiṭa"") is a type of rice cake from the eastern regions of the Indian subcontinent, common in Bangladesh, Nepal and India, especially the eastern states of Jharkhand, Odisha, Assam, West Bengal, Bihar and the northeastern region of India. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ""ol"" (a local root vegetable). Pithas are primarily made from a batter of rice flour or wheat flour, which is shaped and optionally filled with sweet"
"Marraqueta The marraqueta is a crispy bread made with flour, salt, water and yeast. This wheat bread has a crunchy texture, and is very popular in Chile, Brazil, the Andean region of Bolivia and Peru but can also be found in Argentina and Uruguay. The Bolivian marraqueta is a 60-75 g bread, sold per unit and consumed mostly in the metropolitan area of La Paz and El Alto. It is prepared in common ovens between midnight and dawn to be sold fresh and crunchy by vendors in the morning. The Chilean marraqueta is, strictly speaking, a se-tenant pair of small"
"is eaten with curry or it can also be wrapped around a savory filling. In Indonesia and Malaysia, the term encompasses all forms of bread, including Western-style bread, as well as the traditional Indian breads. In Thailand, โรตี refers to the ""maida"" ""paratha""—known in Indonesia as ""roti maryam, roti cane"", or ""roti konde"", in Malaysia as ""roti canai"", and in Singapore as ""roti prata"". Roti is eaten widely across the Caribbean, especially in countries with large Indo-Caribbean populations such as Trinidad and Tobago, Grenada, Guyana, Suriname, and Jamaica. Originally brought to the islands by indentured laborers from the Indian subcontinent,"
"Daktyla Daktyla is a leavened 'country' or 'village' bread from Greece, but also popular in Cyprus and Turkey. It has a segmented shape resembling fingers of bread, which give it its name of 'finger bread' (Δάχτυλα, ""Daktyla"" in Greek means ""fingers""), which is made by making deep slashes in a loaf before baking, or making a row of rolls of dough and allowing them to become attached to each other at proving stage. It is traditionally made from a 'country' flour, which is a mix of wheat flours and fine cornmeal, which gives it a light yellow colour, and is"
"a few varieties are raised breads. The breads may be made of different types of flour and can be made in various ways. Popular breads include tandoori naan (naan baked in a tandoor), tandoori roti, kulcha, taftan, sheermal, Rumali Roti, Paratha, millet (millet flour flatbread), and lachha paratha. Other drinks include: Cuisine of Uttar Pradesh Cuisine of Uttar Pradesh is from the state of Uttar Pradesh(UP) located in Northern India. The Cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dishes of different varieties. Being a large state, the cuisine of UP"
"with butter spread on one side. In Argentina, bara brith is also known as ""torta negra"" (""black cake""). One of the most traditional foods coming out of the Chubut valleys, it was brought by the Welsh settlers who started arriving in the country in 1865. Other variations exist within Wales. Lyne-Pirkis' version of the bara brith on ""The Great British Bake Off"" substituted a tea oil to replace the overnight soaking process for the fruit. In E. Smith Twiddy's ""The Little Welsh Cookbook"", a cup of cold tea is included in the mixture, and marmalade is used as a glaze."
"in Maharashtra. In southern India and the West Coast, most flat breads are basically crêpes made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, uttapam and rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on ""tava"", a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried. The dough for"