22 Types Of Paratha You Can Find In India
- Rittwik Naskar
Updated : August 23, 2022 07:08 IST
Under one umbrella term, parathas comes in different shapes, sizes, forms and fillings
Wheat has been a staple in the Indian subcontinent and for many centuries people of India, Bangladesh, Sri Lanka and Pakistan have been growing, consuming and creating various breads using this food crop. Parathas are one of those flatbreads that can be made out of whole wheat or refined wheat flour which is commonly shallow fried in oil, and served alongside accoutrements like curries or pickles. There are various kinds of parathas that can be found in India itself, either ones that originated here and some that have shared influences with our neighbouring countries. Parathas can also be stuffed with various fillings or made with alternate ingredients that makes this flatbread truly a blank canvas for our imaginations to run wild. Parathas has been served as a breakfast bread, as a snack, in lunches and dinners and sometimes it can also be a dessert by itself. In a country like India, with regional and culinary diversities, Parathas have been a mainstay and whether it be the North or South, East or West, parathas are never identical but everyone is familiar with the term, considering the variations of the flatbread that can be found across the length and breadth of this country. In this article, we're going to be taking a deep dive into the numerous forms of parathas, what makes them stand apart from the rest of the lot, and how is it that people pair them, when they're having this shallow-fried flatbread.
Stuffed with shredded white radish or mooli, along with its leaves and a few spices, this Punjabi creation is a ingenious way to use every part of a vegetable.
Paratha filled with grated cauliflower is yet another creation that incorporates seasonal vegetables into the flatbread and wowing everyone's tastebuds while at it.
India's most loved paneer or cottage cheese finds itself all the way inside the layers of a paratha creating a dish that is oh so creamy and with a silky mouthfeel and smooth texture.
This spice is famously known for curtailing acidity, so if you're having paratha with heavy and spicy curries, incorporate this into the dough and forget about popping an antacid after the meal.
Seasonal green peas are mashed along with spices and filled inside the layers of a paratha creating this amazing, nutritious and flavourful dish that is one for the ages.
Kerala's very own Malabar Parotta uses refined flour and baking soda as a leavening agent to create this soft and fluffy parotta which a perfect carrier for the curries and meats.
Similar to Malabar Parotta, it is in the making of the laccha paratha wherein lies the magic. Dough balls shaped into ropes and bound together like cinnamon rolls are then rolled out to create this soft yet flaky and layered paratha.
Veechu Parotta is a creation from Tamil Nadu wherein the parotta dough is folded in on itself to make a multilayered, square shaped parotta. Has its influences from Sri Lankan cuisine where we find squared parathas filled with minced meat.
Paratha that is shaped into a triangle comes straight out of Bengal where the paratha dough is folded in on itself in a triangular pattern while rolling creating this unique paratha.
An culinary influence that has lived on from the days of undivided Bengal, Dhakai paratha is a round, flaky, paratha similar to the size of a Bhatura, but not soft and chewy like one, that can be found in food stalls set up in melas or fairs.
Malabar Parotta steamed in banana leaves along with meat curries on top, to create this delectable dish which makes the parotta soft, spongy and flavourful beyond compare.
A culinary influence from the times of the Mughals, Mughlai paratha is a popular street food in Bengal wherein the paratha dough is folded in on itself like a squared envelope with eggs or minced meat and spices.
In Bengal, parathas made out if refined flour are cooked from end to end on a large tawa. Then beaten up, torn apart into small manageable bite sized pieces that has a lot of gluten structure with a chewy texture.
Eggs are beaten, then added into the tawa before laying the rolled out paratha dough over it. This creates a side of the paratha filled with eggy goodness that can be rolled up and had as a wrap or a roll or by itself.
Paratha filled with jaggery inside creates this sweet, greasy dessert flatbread that is such a treat for kids and adults alike. A unique twist to how parathas can be had and turns out it can any which way and still come out the other side delicious.
20.Dry Fruit and Nut Paratha
If you want to dine like a king, make this paratha that comprises of a filling of grinded dried fruits and nuts that uses the paratha as a carrier of rich flavours.
Made with roasted gram flour, this paratha is great for gluten intolerant people who still want to have the taste of parathas.
Made with peeled green gram or moong dal flour, this paratha is also gluten-free and can be made on days of fasting or rituals of similar kind.