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Paratha is an Indian flatbread that is popular in modern-day India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago, where wheat is the traditional grain. The words parat and atta are combined to form the word paratha, which literally means layers of cooked dough. Manasollasa, a 12th-century Sanskrit encyclopaedia published by Someshvara III, who reigned in present-day Karnataka, contains recipes for several stuffed wheat puranpolis (which Achaya (2003) refers to as parathas). Puran poli, on the other hand, is a different bread. Nijjar (1968), in his book Panjab under the Sultans, 1000–1526 A.D., mentions that parathas were popular among Punjab's nobility and aristocracy. Parathas are associated with Punjabi and North Indian cuisine, according to Banerji (2010). Parathas are stuffed with a variety of fillings in the Punjabi style. Mughals, according to Banerji, were also fond of parathas, which gave rise to the Dhakai paratha, which is multilayered and flaky and named after Dhaka, Bangladesh. The paratha can be prepared in a variety of ways. You can choose any method that is convenient for you in terms of time and utensils. The basic ingredients in paratha remain wheat flour, but the filling changes with the inclusion of various ingredients.
Here are some different types of Paranthas that you can relish for dinner-
Egg Parantha
A wonderfully layered flatbread with omelette stuffing is known as an egg paratha or anda paratha. It's a simple and healthy Indian dish cooked with whole grain wheat flour that's high in protein and fibre. Anda Paratha is the perfect weekend option for all those Eggetarians seeking eggs and paratha at the same time. Make the paratha and put it in the egg batter on the skillet, frying both sides of the paratha.
This parantha is rich in Iron/ pinterest.com
