Paratha

Paratha: The Journey from the Kitchen to the Table

Paratha, a flattened dough preparation, is a favorite breakfast dish in Indian cuisine and is highly popular in South Asia and its neighboring regions. To make parathas, the dough is made using a blend of flour and water, then rolled flat and cooked in a pan with oil or butter. Parathas can have a variety of ingredients added to them, such as vegetables, cheese, paneer, eggs, and meat for a savory version, or fruits, nuts, and sugar for a sweet version. There are different kinds of paratha dependent on the ingredients used and how they are cooked, but the fundamental element is the flattened dough.

Paratha as an Ancient Indian Staple

Parathas, historically known as parat (Hindi) or parantha (Bengali), have been a part of traditional Indian cuisine for centuries. Evidence suggests that parathas were first served in the kitchens of ancient India, where it was the staple form of sustenance for the people. According to Amrita Sondhi, author of The Everyday Healthy Vegetarian, the paratha has had a long and storied connection with Indian culinary traditions.

Parathas have also been a common dish in South Asian countries since around the 15th century. They became popular in the 16th century when Mughal emperors introduced them to the cuisine. In particular, emperors such as Akbar enjoyed the dish. He even staged paratha-making competitions among his courtiers. According to writer and historian James W. Mavor, these competitions made parathas even more popular in the region.

The Making of the Paratha

The key ingredient of a paratha is the flattened dough, also known as the atta or roti. For every paratha, a flour-and-water paste is made and then rolled into a thin layer spread on a flat surface with a rolling pin before being cooked.

Depending on the type of paratha being made, additional ingredients such as ghee (clarified butter) and oil may also be used. The wet ingredients, such as ghee or oil, should first be added to the flour in order to create the desired dough. Once all the ingredients are incorporated, the dough is shaped into a ball. Next, it is flattened using a rolling pin and made as thin as possible. The flattened dough is then set aside while the cook prepares the other ingredients, such as the vegetables or meat, to be added to the paratha.

After the additional ingredients have been prepared, they are added to the flattened dough before it is folded into a pocket or a triangle-shape. The dough is then rolled once again until it is thin enough for cooking. A pan is then heated, and the rolled and shaped paratha is placed onto it. Oil or ghee is typically added to the pan before the paratha is cooked.

The Cooking Process

In some cases, parathas are cooked on one side, flipped over, and then cooked on the other side. Other times, the parathas are cooked on both sides at the same time. Depending on the type of cooking process used, the paratha is cooked until it has a golden color and is crispy.

Cooking time is dependent on the thickness of the paratha dough and the type of ingredients added to it. For instance, if there are vegetables added, they could take longer to cook. Additionally, more oil or ghee may be added to the paratha during the cooking process, depending on the type and flavor of paratha required.

Serving the Paratha

After the paratha is cooked through and lightly crisped, it is ready to be served.

Traditionally, parathas can be served as-is, called prathas, or with a side like yogurt or pickles. The paratha can also be served wrapped in chapati or kulcha, which are thin, unleavened flatbread native to the Indian subcontinent or cut into pieces to make sandwiches.

A popular accompaniment for paratha is achar, a type of spicy pickle dish. Other accompaniments include chutney, which is a condiment made of fruit, vegetables, or herbs, and raita, a spiced yogurt-based dipping sauce similar to tzatziki.

Conclusion

The paratha is a beloved breakfast staple in India and is a part of many regional cuisines in South Asia. The journey of a paratha begins with a mixture of flour and water that is shaped into a ball, flattened, filled with ingredients, then shaped, and finally cooked in a pan. Parathas can be served with accompaniments like achar, chutney, and raita, making for a complete meal that has been enjoyed for centuries.