Versatile, buttery, aromatic, and irresistible, that’s how you describe ‘Parathas’. These flaky and layered golden-brown Indian flatbreads are not only consumed for breakfast but are also the perfect accompaniment with curry for lunch or dinner. It consists of whole wheat flour that is baked in ghee (Indian clarified butter) and comes in round, triangular, square, or heptagonal shapes. Folding and rolling the dough over thinly spread fat creates sumptuous layers that are rich with flavor, employing a technique similar to that used for croissants or puff pastry.
Parathas are often stuffed with ingredients such as boiled potatoes, cauliflower, peas, cottage cheese, or radish. Stuffed wheat bread has been made in India for hundreds of years, and several varieties even get a shout-out in the “Manasollasa,” a 12th-century Sanskrit text that contains some of the earliest written descriptions of the region’s food. These flatbreads are sometimes accompanied by pickles, yogurt, homemade chutneys, or meat and vegetable curries. In North India, Paratha is traditionally paired with lassi, a popular yogurt-based drink.
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