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From Simple English Wikipedia, the free encyclopedia
Place of originIndian subcontinent[1]
Region or statePunjab
Associated national cuisineIndia, Bangladesh, Fiji, Guyana, Malaysia, Maldives, Thailand, Myanmar,[2] Nepal, Pakistan, Middle Eastern, Singapore, Sri Lanka, Suriname, Trinidad and Tobago
Main ingredientsAtta, ghee/butter/cooking oil and various stuffings
VariationsAloo paratha, Roti Canai, Wrap roti

Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha) is a flatbread from the Indian subcontinent.[1] It was mentioned in early medieval Sanskrit, India.[1] It is common in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar,[2] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East.[3][4]

Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.[5] Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota (in Bengali), paratha (in Odia,Urdu, Hindi), palata (pronounced: [pəlàtà]; in Myanmar),[2] porotha (in Assamese), forota (in Sylheti), farata (in Mauritius and the Maldives), prata (in Southeast Asia), paratha, buss-up shut, oil roti (in the Anglophone Caribbean) and roti canai in Malaysia and Indonesia.

References[change | change source]

  1. 1.0 1.1 1.2 Chitrita Banerji (10 December 2008). Eating India: An Odyssey into the Food and Culture of the Land of Spices. Bloomsbury Publishing. pp. 119–. ISBN 978-1-59691-712-5.
  2. 2.0 2.1 2.2 Joe Cummings (2000). Myanmar (Burma). Lonely Planet. ISBN 9780864427038.
  3. "Al Islami Foods Expands into Frozen Dough Market with New Paratha - the Halal Times". 17 March 2021.
  4. Beranbaum, Rose Levy (30 September 2003). The Bread Bible. W. W. Norton & Company. ISBN 978-0-393-05794-2.
  5. Verma, Neera. Mughlai Cook Book. Diamond Pocket Books (P) Ltd. ISBN 9788171825479 – via Google Books.