Paratha
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| Parantha | |
|---|---|
Mint parantha (Pudina Parantha) from India
| |
| Alternative name(s): | |
| Paratha, parauntha, palata, farata, parontay, prontha, | |
| Place of origin: | |
| Indian Subcontinent | |
| Main ingredient(s): | |
| Atta, maida, ghee/butter/cooking oil and variousstuffings | |
| Recipes at Wikibooks: | |
 Parantha | |
| Media at Wikimedia Commons: | |
 Parantha |
A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough.[1] In Burma, it is known as palata (ပလာတာ;pronounced: [pəlàtà]), while it is known as farata inMauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha orparontay.
It is one of the most popular unleavened flat breads in the northern part of the Indian subcontinent and is made by pan frying whole wheat dough on a tava.[2]The parantha dough usually contains ghee orcooking oil which is also layered on the freshly prepared paratha.[3] Paranthas are usually stuffed with boiled potatoes (as in aloo ka parantha), leaf vegetables, radishes, cauliflower, and/or paneer(Indian-style cheese). A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top, with chutney, pickles, and yogurt, or with meat or vegetable curries. Some roll the parantha into a tube and eat it with tea, often dipping the parantha.
The parantha can be round, heptagonal, square, or triangular. When it is round, the stuffing is mixed with the kneaded flour, and the parantha is prepared in the same way as roti, but in the latter two forms, the peda (ball of kneaded flour) is flattened into a circle, the stuffing is kept in the middle, and the flatbread is closed around the stuffing like an envelope. The latter two also vary in that they have discernible soft layers, with one "opening" to the crispier shell layers.
History and popularity[edit]
The Paratha is an important part of a traditional South Asian breakfast. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually the paratha is eaten with dollops of white butter on top of it. Sides which go very well with paratha are curd, fried egg, omelette, Qeema (Ground beef cooked with vegetable and spices),Nihari (a beef dish), zeera 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.
Some sources claim that Parantha originated from ancient Vedic times. The word parathaoriginated from the Vedic Sanskrit word पुरोढाशम् (pu-ro-dhaa-sham) (purodhasha). Purodhasha's are offered to the fire god during Yajna, Yagna or Homa ceremonies. Vedic purodhashas are usually stuffed with ingredients like powdered lentils and chopped vegetables.[citation needed]
The Southern Indian version is called Parotta.
Indian immigrants took this dish to Malaysia, Mauritius (where it is known as farata), andSingapore, resulting in variations such as roti canai and roti prata. In Myanmar (Burma), where it is known as palata, it is eaten with curries or cooked with either egg or mutton, or as a dessert withwhite sugar. Htat ta ya ("a hundred layers") is a fried, flaky multi-layered paratha with either sugar or boiled peas (pè byouk).
Types[edit]
- Ajwain paratha (layered paratha laced with ajwain)
- Aloo paratha (stuffed with spicy boiled potato and onions mix)[4]
- Aloo Cheese Paratha
- Anda paratha (stuffed with spiced egg)
- Bal wala paratha
- Band gobi wala paratha/Patta gobhi paratha (stuffed with cabbage)
- Batuha paratha (Lamb's quarter, Chenopodium album)
- Boondi paratha (stuffed with salty boondi & baked with ghee)
- Ceylon paratha (from Sri Lanka)
- Chana paratha (chick peas)
- Channa dal paratha (stuffed with channa dal)
- Chicken paratha
- Chili parotha/mirchi paratha (small, spicy shredded pieces)
- Dal paratha (stuffed with boiled, spiced and mashed dal mostly available in northwestern and western India)
- Dhaniya paratha (coriander)
- Gajar paratha (carrot)
- Gobhi paratha (stuffed with flavoured cauliflower)
- Jaipuri paratha
- Kerala paratha (popular version pronounced "porotta")
- Lachha paratha - tandoori (Punjabi in origin. Round in shape with multiple layers traditionally prepared in atandoor)
- Lachha paratha - tawa wali (popular in eastern India, triangular in shape with multiple layers interspaced with ghee)
- Lasuni Paratha (Garlic flavoured)
- Lauki paratha (bottle gourd)
- Makka paratha (corn)
- Mattar paratha (stuffed with boiled, mashed and flavoured green peas)
- Meetha paratha (stuffed with sugar)
- Methi paratha (stuffed with fenugreek leaves)
- Mooli paratha (radish-stuffed paratha, popular in most regions of northern India and the Punjab region of India.)
- Mughlai paratha (a deep fried stuffed paratha filled with egg and minced meat)[5]
- Mutton paratha
- Palak paratha (spinach)
- Paneer paratha (stuffed with cottage cheese)
- Parton wala paratha ( Lachha paratha )
- Plain paratha (layered roti without any stuffing except ghee and baked with ghee – popular in most regions of India)
- Podeena paratha (laced with dry mint)
- Putthay taway ka paratha
- Pyaz ka paratha (stuffed with onion)
- Qeema paratha, (stuffed with minced meat (keema), usually mutton, mostly available in Punjab, Hyderabad in India, and Myanmar)
- Roti paratha (Singapore & Malaysia)
- Sattu paratha (stuffed with spiced sattu – roastedgram flour popular in Uttar Pradesh and Bihar)
- Shrimp paratha
- Sugar paratha (layered with caramelized sugar, usually after a meal or as dessert)
- Tandoori paratha
- Tomato paratha (stuffed with tomatoes)
Ready-made varieties[edit]
The process of layering the "skins" of dough in a parantha can make preparation a difficult process. This, mixed with the popularity of this flatbread has opened the market to several ranges of frozen paratha – especially in Western markets where consumers seek the authenticity, but lack the time required to make a parantha from scratch.[citation needed] Ready to cook parantha may also be purchased. These preparations offer one-step preparation and save time. Some of the ready-to-cook products in the market are just the stuffings for making the stuffed paranthas.
See also[edit]
- Bhatura
- Chili parotha
- Gali Paranthe Wali
- Green onion pancake (Chinese variant)
- Kerala porotta
- Kothu Parotta, the South Indian variant
Just parathas
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Review Enjoy different varieties of parathas at the Himani Durbar Paratha House
T ucked away in the corner of a narrow lane of Ameerpet, away from the daily humdrum and busy traffic is the Himani Durbar Paratha House. With 8 to 10 tables scattered around the room in a random order, a small dark kitchen and a backyard turned into a washroom, the place has an informal feel to it. The large canvas paintings adorning the wall were somehow out of place in the minimalistic set up.
Describing as a ‘place away from home,' the eatery boasts of 50 different variety of parathas; all vegetarian though. Apart from the regular Punjabi style stuffed parathas like the aloo, muli, onion andmethi parathas, there are a different variety of parathas that form the surprise package.
The khichdi paratha which is nothing but khichdi stuffed in a paratha, rajma and lobia paratha where the kidney beans are boiled and smashed added with masala are stuffed in the paratha are some of out of the box parathas on the menu. There is an eclectic range of parathas with a fusion touch like the cheese carrot paratha or the cheese garlic paratha.
“Most of the parathas are the ones usually I make at home. And I came up with some of them based on my experiments in the kitchen. I have designed the menu after trying them at home and feeding my family,” says Seema Kukreja who is also the owner and manager of the restaurant.
According to her, their signature dish is the pizza paratha. A heavily stuffed paratha with chopped bell peppers, onions, grated carrots and cottage cheese. The parathas are served with a healthy dollop of butter, a bowl of curd and a generous helping of spicy mint chutney.
For the health conscious foodies, the parathas are made of whole wheat and can be customised based on your diet and taste, on request. One plate of paratha can itself make a meal. However, there is a Punjabi thali also available which comes with two phulkas, a bowl of rice and a curry of the day. “We make different curries and daal everyday – dal makhni, kadi, chana dal and many more,” says Seema.
Even though the restaurant doesn't offer home delivery yet, she says, “If someone wants a take-away, then we semi-fry the parathas so that they can heat it up at home.”
For dessert there is sugar, halwa paratha and also gulab jamun. The menu includes also a good variety of coolers. Apart from the soft drinks, lassi and buttermilk are also available.
The USP of the place is the parathas are served hot, straight from the oven even though the service can be slack due to this. It's an ideal place for office goers or people who are looking for a quick, homely meal.
SOHINI CHAKRAVORTY
Where: Himani Durbar Paratha House, Ameerpet
When: Open 11 a.m. to 11 p.m.
What: 50 different kinds of paratha
Table for two: Rs 100 to 200 approximately (meal for two)
PHONE:040 64520099, +91 8121868774
ADDRESS: Banjara Plaza, Road 12, Banjara Hills, Hyderabad
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Just Parantha info
HIGHLIGHTS
No Home Delivery Dine-In AvailableVegetarian Only Bar Not Available
Cuisines served in Just Parantha, Hyderabad India
CUISINES
North Indian
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OPENING HOURS
11 AM to 11 PM
Cost and prices at Just Parantha, Hyderabad India
COST ?
200 for two people (approx.)
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Rohit Seth
Rohit Seth
180 REVIEWS / 503 FOLLOWERS
CONNOISSEUR
+
3.5
RATED AS
GOOD ENOUGH
6 MONTHS AGO
As a low budget foodie with a large appetite, one would dream of places like Just Parantha which is a small roadside joint where one hopes to get super tasty food at really affordable daily prices. Sitting roadside on stools and eating home style paranthas in paper plates with chutney, onion and pickle is an experience one longs for in a place like Hyderabad (it is not that common). Again You would really hope them to wow you with the overall package they offer.
I visited them recently instead of my staple/similar dinner place where I could have had similar food at similar prices but the love to eat at new places brought me out. We had Aloo, Gobi, Paneer and Onion Paranthas with mint chutney, onions and mango pickle. Since the combos weren't available we had to try separate paranthas. The taste of the accompaniments was exactly as expected and the way it is prepared in the northern part of the country, where this type of food is staple. The Aloo Parantha was tasty and made with fresh potatoes unlike a few places where that I have tried but it wasn't as heavy or fully satisfying. Inflation got to them definitely. The gobi in the parantha needed to make the two sides stick but it was not properly cooked before using it as a filling. Albeit, the taste was still very good (can't complain). Onion Parantha was also good but the best was the Paneer Parantha and what stood out was the filling taste that added the extra bit.
The preparing time is not much but the huge collection of electric wires running across the roadside just as you enter their space is slightly concerning for once. But then you soon forget about it and focus on the food.
Overall it was a slightly unfulfilling experience that could have been better had the flagship aloo parantha been better. Increasing the prices marginally may be a solution and they need to decide if its viable. I may try them again if I am nearby but won't travel out of my way for just this if I have other options.
They offer what they charge for and hence are full value for money. Give them a try and there are more chances than not that you would enjoy.
7 MONTHS AGO
Its almost end of the month and you are on shoe string budget. But you are also not in a mood to eat at home and want to go out and dont want to spend too much. What do you do??
Take your bike or car catch hold of your girl friend or wife and rush to Road No 12 Banjara Hills, stop at Just Parantha and have you hearts fill and spend about 25% of what you would spend in any A/C restaurant.
Just Parantha is not a place where you will have terrefic ambience sofas or air conditioned seating, but what you will have is home cooked food, hot paranthas made in front of you and lavish spread of butter on the parantha. The paranthas served here are awesome, try any parantha be it Paneer, Alu, Mix, Gobi, Menthi, Muli, Pyaz or just plain. I can assure you whatever you have it would be awesome. Add to that the curries and Dal Makhani, it will complete a fulling meal. And then try the cold badaam milk or punjabi lassi, I can bet you the only thing you would do after going home is just go to sleep. Better have that on weekends else you productivity is bound to get impacted.
If you are someone who is concerned about calories, you can try phulkas as well and make sure you tell them not to put makkhan on the phulkas.
Jokes apart, for the amount they charge I dont think there is any other place in Hyderabad that serves the paranthas they serve. I mean where else will you get a phulka for Rs 5 and Paranthas ranging from Rs 10 to Rs 40. Its a steal!!
A must visit for any foodie in hyderabad.
Food: 4/5
Ambience: NA
Service: 4/5
7 MONTHS AGO
It was around 1:30 pm and scorching heat, but how could we miss the paranthas of "Just Parantha", it was my first visit, but we had heard a lot from my friend so it was a sure stop.
The place is too small with little seating area, take away would be preferable, we opted to sit and have our lunch, as heard, the parantha's were really good.. freshly made and served hot, Dal makhani was also good, the chutney served along was too sour.
As my friend suggested Badam milk is a must try, but unfortunately it was not available so we ordered Lassi, it was just satisfactory. Overall the food was very good and coming to the prices, very less for a wonderful meal.
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Sanjay Vaghamshi
Sanjay Vaghamshi
48 REVIEWS / 116 FOLLOWERS
SUPER FOODIE
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3.5
RATED AS
GOOD ENOUGH
10 MONTHS AGO
A small shop from where you can pick up food for dinner, or could go in morning on weekend to have nice paranthas.
well it doesnt have anything to offer on ambience or even seating. If you go in afterrnoon, sometimes you might end up being burnt under sun heat. but still it is worth going through for the tasty food they serve.
If you are not so picky about hygiene and ambience, it might be the best place for parathas and panjabi food.
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Prateek Khurana
Prateek Khurana
57 REVIEWS / 116 FOLLOWERS
SUPER FOODIE
+
5.0
RATED AS
INSANE!
NOV 01, 2012
All depends on what you expect.
Lower your expectations. It is almost a dhaba with not enough seating space. Its not on a highway but in a relatively posh locality.
The food served is excellent. Very good, tasty Punjabi food. You can try just about anything here. Usually the menu has one dal and 2 dry sabzis, and maybe cholle/rajma too. You can always gorge on aloo/gobi/onion/paneer parathas here with curd and butter. And remember, food tastes good with lassi or butter milk!
Service is quick too.
And price, boy you bet you will pay even more for it!
Superb!
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