Thursday, April 4, 2013

A paratha/parantha/parauntha is a flatbread

A paratha/parantha/parauntha is a flatbread that originated in the Indian subcontinent. However, in areas of the Punjabi region, it is referred to as '"parontay"'.
It is one of the most popular unleavened flat breads in Punjabi North Indian cuisine and Pakistani cuisine and is made by pan frying whole wheat dough on 

a tava. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Parathas are usually stuffed with vegetables such as boiled potatoes (as in aloo ka paratha), leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese). 
A paratha (especially a stuffed one) can be eaten simply with a knob of butter spread on top, with chutney, pickles, and yogurt, or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha.
The paratha can be round, heptagonal, square or triangular.
When making parathas, a ball of kneaded flour is flattened into a circle, the stuffing is kept in the middle, and the flat bread is closed around the stuffing like an envelope. Then putting the rolled out paratha on a skillet| tava and applying ghee on it, cooking until golden brown.
The stuffing for any paratha should be as dry as possible. So that rolling the parathas evenly, thinly and easily without the stuffing from breaking out.
The heat of the skillet should be medium and not too hot, or else it will burn the paratha.

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